Diwali the festival of lights, lives up to its name and spreads happiness in the hearts of people throughout the world. It is the one festival in India, which binds people across different states, religions and backgrounds with its bright aura of joy. Because above everything else, Diwali is about spending quality time with your loved ones.
And what better than delicious treats to make that time with family and friends, even more special? People all over are immersed in sensory goodness from delicious sweets to savory dishes. In Goa, we used to make different types of sweets and distribute it to all relatives and close friends. In a joint family like mine, preparations would start 1 week before Diwali and all the ladies would sit and prepare delicacies like Ladoos, Karanjis, Gujia, etc.
This year I will be celebrating my 9th Diwali in Bangalore and it’s a time when I really miss my old Goa life. Due to some or other reason I haven’t managed to be in Goa and celebrate the festivities with my parents. When I got married and came to Bangalore, somehow I thought I would still manage to celebrate the festival with my parents, but didn’t realize how difficult it was to manage it.
I still remember dad getting so excited to hear my home-coming plans and telling mom to cook up a fest for me. And today, while scrolling through my newsfeed, I saw a Diwali video which I couldn’t miss sharing with all of you. It made me realize just how strong my parents try to be for me, but gave me a glimpse of how they really feel and how much they want me to be with them on Diwali.
And of course, you can’t miss the lovely surprise element connected with the video. Haven’t you clicked already? If not, then hurry up, It’s already live! :) The big surprise is that you can actually be with your loved ones this Diwali – it’s a brilliant initiative by Lufthansa Airlines to connect lived ones this Diwali and at the same time give you an opportunity to help needy children through Help Alliance – super fun :)
Click HERE to send your wishes to your loved ones this Diwali.
Click HERE to send your wishes to your loved ones this Diwali.
Since I will be enjoying my Diwali with my dear mom, I thought I would also share her special recipe for the season – Manganem or Mangane Or Goan Payasam made with sabudana, chana dal, grated coconut and jaggery. This recipe is special to me as this is a traditional recipe, which reminds me of all the beautiful memories I shared with my loved ones, back in Goa.
Ingredients: Prep. Time: 1 hr, Serves: 4
2 cups freshly grated coconut
1 cup chana dal / Gram dal
½ cup sabudana / Sago pearls
1 cup grated jaggery
20 cashewnuts
1 tbsp ghee
Procedure:
Soak the chana dal for 4 hours in water.
Wash and keep the sabudana aside.
Crush the cashewnuts into 2-3 pieces, roast it in ghee and keep them aside.
Grind the grated coconut in 2 cups water. Pass it through strainer and extract thick coconut milk. Collect the residue.
Now pass ½ cup water through the residue and extract thin coconut milk.
Mix both thick and thin coconut milk and keep aside.
Pressure cook chana dal in 5 cups water. Do not over-cook the chana dal. It should not be mashed or mashy. Drain the chana dal.
Heat a thick bottomed pan, add pressure cooked chana dal by excluding water.
Add coconut milk and sabudana and let it cook for 20 Mins on medium heat.
Add grated jaggery and mix well.
Garnish with roasted cashewnuts and serve hot.
Note:
Some people love to eat it with pooris. Some just drink it as payasam.
Add jaggery only after the sago pearls turn transparent.
2 cups freshly grated coconut
1 cup chana dal / Gram dal
½ cup sabudana / Sago pearls
1 cup grated jaggery
20 cashewnuts
1 tbsp ghee
Procedure:
Soak the chana dal for 4 hours in water.
Wash and keep the sabudana aside.
Crush the cashewnuts into 2-3 pieces, roast it in ghee and keep them aside.
Grind the grated coconut in 2 cups water. Pass it through strainer and extract thick coconut milk. Collect the residue.
Now pass ½ cup water through the residue and extract thin coconut milk.
Mix both thick and thin coconut milk and keep aside.
Pressure cook chana dal in 5 cups water. Do not over-cook the chana dal. It should not be mashed or mashy. Drain the chana dal.
Heat a thick bottomed pan, add pressure cooked chana dal by excluding water.
Add coconut milk and sabudana and let it cook for 20 Mins on medium heat.
Add grated jaggery and mix well.
Garnish with roasted cashewnuts and serve hot.
Note:
Some people love to eat it with pooris. Some just drink it as payasam.
Add jaggery only after the sago pearls turn transparent.