Diwali Sweets and Snacks Recipes – Easy Diwali Recipes 2014

Deepavali or Diwali is certainly the biggest and brightest of all Hindu festivals. Diwali is around the corner and this year Diwali is on 22nd of October 2014. With this post, I want to wish all my readers Happy Diwali. I hope this festival of lights brings you all happiness, prosperity and peace in your life.

I have compiled all the Diwali recipes in slide show ( Diwali Sweets includes Adhirasam, ladoo recipes, coconut burfi, halwa recipes, poli, payasam recipes ) (Diwali Snacks includes Murukku recipes, ribbon pakoda, karasev and vada recipes ) Try this diwali sweets and snacks in your home and share it with your neighbour and friends.  “Happy Diwali to all my readers”

     32 Diwali Recipes

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Butter Murukku Recipe is one of the simplest murukku recipe which can be made during diwali or krishna jayanthi. I am a big fan of butter murukku, as it was crispy, yet soft and delicious in taste. To make butter murukku, you need store bought rice flour, gram flour, butter, cumin and salt. Butter adds a nice taste and flavor to this murukku. You can use any mould to make this murukku, I used thenkuzhal murukku mould and made into pieces. You can also try star shape mould to get store like butter murukku. If you are a beginner, you can try this easy butter murukku recipe for coming diwali 2014.

Check out other murukku recipes

1. Thenkuzhal Murukku

2. Mullu Murukku

Method for Easy Butter Murukku Recipe

• Take roasted gram  and grind it to a fine powder.
• Sieve both the rice flour and fried gram powder together in a bowl.
• Melt the butter in a microwave for 10 secs.
• In a bowl containing flour, add  asafoetida, melted butter, sesame seeds, cumin, salt, and water, mix well. Knead it to get a soft, smooth dough.
• Grease the murukku press with oil, on inner wall of the press. Place the dough into murukku press, with thenkuzhal mould at the bottom. You can also use star shape mould.
• Meanwhile, heat oil in a kadai/ shallow pan, when the oil is hot (325 Degree F), press the murukku directly to the oil. Cook the murukku on both sides till “Ssh” sound ceases and they turn golden brown color. Always cook murukku in a medium flame. Once it done, drain it in a paper towel.
• Repeat the same process for the rest of the dough. Store it in a airtight container after it completely cool down.
• Crispy & Tasty butter murukku is ready to enjoy.

Tips

• Always cook murukku in a medium flame.
• Adjust salt according to your taste.
• Asafetida and cumin aids in digestion.
• If you are planning to make in larger scale, then cover the dough with wet cloth, otherwise it get dried soon.
• If you don’t have butter, add ghee.
• If you are vegan, add hot oil instead of butter.
• If you don’t have store bought rice flour, you can also make it in your home with raw rice. It involves soaking, air drying and then ground it into a fine flour.

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Adhirasam is a traditional tamil sweet prepared during Diwali. This delicious south Indian delicacy adhirasam recipe is made with homemade rice flour and jaggery. This is my all time favourite sweet and I love to eat grand snacks adhirasam. Making of adhirasam is a long time dream for me.  Last two diwali, I tried it in my home it was a big flop. My mom makes best adhirasam so I learnt the secret of making adhirasam from her.  The secret of getting perfect adhirasam lies in the usage of homemade rice flour and jaggery syrup consistency. You can also make adhirasam with sugar. Also refer the tips section for more tricks to get perfect soft adhirasam. If you are a beginner, love to eat adhirasam, thinking to try at home. Then do try this diwali special sweet in your home.

                             How to make soft and crispy Adhirasam 

• Tips Always use homemade rice flour to get nice adhirasam. If adhirasam split while frying, then you had added more jaggery to it. Dough should be loose, if it is tight, then you will get hard adhirasam. In that case, add little more milk or jaggery syrup. Resting the dough for atleast overnight, is important. Get paggu vellam to get soft adhirasam. Jaggery syrup consistency is more important, you should get soft ball consistency, if you exceed that stage, then you will get hard adhirasam. If you remove before soft ball consistency, then your adhirasam will get break while frying. Always cook in medium low flame for even cooking. Don’t fry it for longer time. Some raw rice needs more jaggery syrup, for safer side, always make little more jaggery syrup. If your adhirasam is hard, just microwave it for few secs. Don’t use store bought rice flour to make adhirasam. Use only homemade flour. Flour should be moist enough to make adhirasam. You can use any type of raw rice. Colour of adhirasam depends on the colour of jaggery.

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