Since yesterday was Diwali, here’s a sweet recipe to sweeten your lives. Happy Diwali folks!
As the name suggests, it is a milk kheer or milk sweet. In its very basic form, this is the simplest of the south Indian sweets and hardly needs 3-4 ingredients to make. It’s fairly easy to make with the only effort being in reducing the milk.
Pal Payasam
Ingredients:
- 1-litre milk
- 1 tbsp basmati rice (or any long grained rice)
- 4-6 tbsp sugar
- 1 tsp ghee
- A pinch of cardamom powder (optional)
Method:
- In a large pan, boil the milk and when the milk starts to boil over and bubble, reduce the heat and continue to boil the milk.
- In a smaller pan, heat the ghee and fry the rice for around 30 seconds.
- Pour the rice into the boiling milk and keep stirring till it reduces to half the original quantity.
- When the rice has completely cooked, add the sugar and the cardamom powder (if you are using it).
- At this point, you can also use a few strands of saffron as well as some fried cashew nuts and raisins.
- Continue boiling until the sugar gets absorbed into the milk.
- Switch off the flame and serve hot or cold.
Another Navratri sundal recipe. This one came about serendipitously. I actually wanted to make something sweet that day but became late to make the offering so thought of making something with sweet corn. I made it like any sundal, but changed it up a bit. It also makes a very healthy salad or as a side for your main meal. S loved it so much that he made me make it again the next day.
Today is Deepavali (as it’s called in South India) or Diwali (as it’s called in the north). Since in Mumbai, people generally refer to it as Diwali, that’s what we call it and will continue to call it irrespective of whether I am referring to it being celebrated in the north or south.
In the southern part of India, Diwali is celebrated as the day Lord Krishna killed the demon Narakasura and is called Naraka Chaturdasi. If the day falls on the new moon day or Amavasya, then you have to wake up very early and take a bath before daylight breaks. A special oil is made the previous night with herbs and spices and this is supposed to ward off the effects of winter. This oil is applied by the oldest woman in the family who is available and is done in front of the family altar. Once you bathe and get ready, you pray to the Lord and then to the elders in the family. You then eat the medicinal preparation made which prepares your stomach for the onslaught of food. Then it’s time to feast the yummy goodies you’ve slaved away at. Children and adults also light firecrackers in the early morning dawn to frighten the demons. Here in Singapore, firecrackers, especially the loud ones which make noise are banned, so we used to buy sparklers for the children when they were younger. Now that they are older, we stop at the goodie eating and visiting the temple.
In North India, the day after Naraka Chaturdasi is usually celebrated as Diwali and is the day when Lord Rama reached Ayodhya after fulfiling the promise he made to his stepmother Keykeyi about going on a 14-year exile and in the process, killing the demon king Ravana in what is now present-day Sri Lanka which is celebrated as the festival of Dushhera. On that day, people decorate their homes with diyas and candles just like how the kingdom of Ayodhya had been decorated to welcome their beloved Lord Rama. People perform Laxmi Puja for wealth and also worship Goddess Saraswati for wisdom. Some Indian communities also celebrate their new year during this period and so there’s an additional celebration aspect during the three-four day long festivities.
Some of the other legends from Indian mythology which are associated with this festival include:
Memories and Such 
