A Happy and Prosperous Diwali to all of you!
As I sit down with a cup of chai after having washed a truck load of dishes and mopping the floors spot free, all I can think of is how back home,my mum would barely have a luxury of five minutes to relax,drink tea and breathe today. It is the largest of Hindu festivals - Diwali in India – a celebration that lasts for at least five days.
Early in the morning she would have soaked rice to make * rangolis* (decorations)on the floor of the puja (prayer room).The flowers would have been plucked from the garden and tucked inside moistened cloth to keep them fresh till evening.The water soaked diyas (earthern lamps)would be sun bathing by now and she would be busy taking out fancy serve ware and cutlery for evening dinner from the boxes stacked below the bed.By noon, aromas of cardamom and * ghee * from the kitchen would be permeating the air of our house.There would be some kind of tangy chaat ,stuffed dahi vadas resting inside the fridge and spicy jal jeera to greet the guests.
- 1.5 cups broken raw cashew pieces (Yield 1 cup +3/4 cup cashew powder)
- 3/4 cup granulated sugar
- 6 tbsp water
- 1-2 drops rose essence
- 1 tbsp ghee (Optional, required during kneading, use any vegan substitute)