Lakshmi Ksheera Samudra Raaja Tanaya
Sree Ranga Dhaameshvari
Daasi Bhootha Samasata Deva Vanithaam
Lokaika Deepankuram
Sreeman Manda Kataaksha Labdha Vibhava
Brahmendra Gangaadharam
Tvaam Trailokya Kudumbineem
Sarasijam Vande Mukunda Priyaam

Meaning: Goddess Lakshmi, who is the daughter of the king of the ocean of milk, whose abode is Srirangam (with Lord Ranganatha), who is served by all the divine ladies in heaven, who is the guiding light for the world, who has obtained the sustained (continued, everlasting) glance (Grace) from Brahma, Indra and Shiva, whose abode is the three worlds (Bhu, Bhuva, Suvaha) - I offer my prostrations to Thee, the beloved of Lord Krishna (Mukunda). Courtesy by Eaisai

Happy Diwali everyone!! Diwali( Deepavali ) is a festival of lights, which is a popular festival celebrated in pomp and show in India. Parents are busy with the pooja and cooking and the kids are busy with the crackers. So during Diwali both kids and adults have fun in their own ways. This is one special festival where kids actively take part in, be it in firing the crackers or finishing up all the yummy Diwali sweets and savories. I remember the fire crackers shopping we used to do when we were kids. We get all the crackers we want first, then distribute between us, so everyone gets their own share, let them dry under the sun and then hide them secretly so that no else takes them.



For this Diwali, I made Panakam, Vadapappu and Kesar Badam Semiya Kheer ( Payasam ) Naivedyam to Lakshmi Devi.

Ingredients for
Kesar Badam Semiya Kheer:
  • 1/2 cup of semiya/Vermicelli
  • 4tbsp ghee / melted butter
  • 1 litre of milk( whole milk would taste great )
  • Cashewnuts( as much as you want )
  • Almonds( 10-15)
  • Small golden raisins( kishmish )
  • Saffron strands ( kumkuma puvvu )
  • Sugar to taste

How to make Vermicelli
Kesar Badam Kheer:
  • First heat ghee in a thick bottomed kadai( sauce pan ), add cashew nuts, semiya and raisins one by one.
  • Let them roast and once the semiya/vermicelli become golden brown, reduce the heat and add half of the milk and thinly chopped almonds. Keep stirring until milk starts to get together, now you can add milk if you want the kheer to be thin.
  • Cook until the semiya/vermicelli is cooked. If you try to cut the vermicelli with finger it should fall apart right away, at this point add sugar. Cook until the sugar dissolves and finish off with saffron strands soaked in milk.

For Panakam:
  • Goddess lakshmi likes this a lot and its very easy to make, takes a couple of minutes
  • You need to soak Jaggery / Gur in water, once its melted add a tsp of ghee, crushed cardamom, and ground pepper. I usually put all the ingredients ina bowl even before starting the pooja, and by the time its time for naivedyam, panakam will be ready.

For Vadapappu:
  • Vadapappu is a very easy naivedyam, clean the yellow moong dal, wash with water and then soak in enough water for around 1 hour.
  • once you are able to cut the dal with your nails, then its ready for naivedyam.
My Kesar Badam Vermicelli Kheer is on its way to:

9 COMMENTS:

sowmya.s said...

yummy kheer..happy diwali

Priya said...

Wow kalva, wat a fabulous treats, droolworthy dishes and just drooling over the kheer..Happy diwali wishes to you and ur family yaar!

Srivalli said...

Happy Deepavali to you and your family too! nice spread of dishes!..

Happy cook said...

Kheer looks so so yumm.
Wish u and ur family a very Happy Diwali

Mansi said...

Happy Diwali to you and your family Kalva, and thanks so much for sending in this delicious kheer for my event!

Namratha said...

Stunning pics Kalva and the kheer looks great! Hope you and yours had a wonderful safe Diwali.

Anonymous said...

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Anonymous said...

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Soma Pradhan said...

You have a very nice blog over here with lovely recipes

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