It starts around the time we celebrate Raksha Bandhan when serendipitously the marigolds also arrive in the markets. And then every few days, a community is celebrating something in some corner of India. From Teej to Pateti to Janmashtami to Ganpati to Eid to Nuakhai to Onam to Navratri and so many more and it will go on till Diwali and beyond. And Indian food on social media simply explodes. Apart from the rituals, food is the mainstay of all our festivals and social media, for all its drawbacks, does a brilliant job at capturing the sheer diversity of it all. It takes you right into people's homes and kitchens and see for yourself the extensive preparations that is undertaken on such days.
As expected, most of the food cooked during these days is mostly done by the women and they simply outdo themselves. The effort and care taken to prepare these dishes is extensive and for someone like yours truly who enters the kitchen occasionally, it is even more impressive when you think of the other responsibilities and jobs they have to attend to whilst preparing the feasts that would make our grandmothers proud. And social media does its job in documenting it all. Little wonder that I have seen the '#vratkakhana' everywhere these past nine days, something I don't think anyone would have imagined a few years back.
You know me better than to expect anything too elaborate here. But, I did make some sooji ka halwa, one of the easiest things to make. Some of us might even have memories of it as an after school snack or a weekend breakfast.
There is not much that goes into it - semolina, ghee, water and sugar. Some make it with milk but my mother always makes it with water and so did I. It all about a whole of stirring for about 15-20 minutes and you're done. It has been embellished with some raisins, cashew nuts and cardamom. It is simple, warm, festive, pure and comforting all at once.
Happy Dasera everyone. May you emerge victorious against all the odds, challenges and obstacles that life throws your way. With love and happiness, from our home to yours..x!
Recipe courtesy : Tarla Dalal
- 1/2 cup suji/semolina
- 1/4 cup ghee
- 1/3 cup sugar
- 1.5 cup water
- 1 tablespoon cashew nuts, chopped roughly
- 1 tablespoon raisins
- 1 teaspoon cardamom powder
- In a saucepan, heat the water and sugar until the sugar dissolves and keep aside to use later.
- Heat the ghee in a broad pan and add the semolina. Saute on a slow flame for 6-8 minutes, while stirring continuously until the semolina turns light brown.
- Add the sugar water to the semolina, mix well and cook for 1-2 minutes, stirring continuously.
- Add the raisins and cashew nuts and mix well. Cook on a slow flame for 5-7 minutes, stirring continuously.
- Add the cardamom powder and mix well and cook on a medium flame for a minute.
- Serve immediately garnished with some of the cashew nuts and raisins.