Diwali festival and importance of sweets
The festival of Diwali is near, and on this occasion there is a constant flow of guests in the houses. In such a situation, it is impossible not to serve them sweets. Usually people bring Kaju Katli, Gram Flour Laddu or Gulab Jamun, but this time you can try something new. Surprise your guests by making famous sweets of South India.
GI tagged sweets
Some sweets have received the GI tag, which shows their specialty. Tirupati Laddu, Dharwad Peda and Srivilliputhur Palkova are such sweets. Their taste comes from simple ingredients like milk, sugar and ghee. Let us know how to make them.
Tirupati Laddu
Laddus found as Prasad in Tirupati temple of Andhra Pradesh has a special identity. Its tradition dates back to 1715 and it got the GI tag in 2009. The following ingredients are required to make it:
1 cup gram flour
half cup sugar
half cup water
3-4 spoons ghee
some cashews and raisins
half teaspoon cardamom powder
First prepare a thick batter by adding some water to gram flour. Then heat ghee in a pan and fry the gram flour batter like boondi. On the other hand, heat sugar and water and add fried boondi, cardamom, cashew nuts and raisins. When it cools down, make round laddus.
Dharwad Peda
This peda from Dharwad city of Karnataka is famous for its dark brown color and special taste. It is made from milk and sugar and got the GI tag in 2008. Its recipe is as follows:
1 liter full cream milk
4-5 teaspoon sugar
1 teaspoon ghee
some cardamom powder
Pour milk in a heavy bottom pan and cook on low flame. Keep stirring the milk continuously. When the milk thickens, add sugar to it and cook until the color of the mixture turns light brown. Finally add cardamom powder and after it cools down, make small pedas.
Srivilliputhur Palkova
Srivilliputhur Palkova sweet is very popular in Tamil Nadu. It is made from milk and takes time to cook. It got GI tag in 2019. The ingredients to make it are:
1 liter full cream milk
4-5 teaspoon sugar
Pour milk in a wide pan and heat it on low flame. Keep stirring the milk occasionally and add back the cream that settles at the edges. When the milk thickens, add sugar to it and keep stirring continuously. When the mixture looks like halwa, turn off the gas and serve after it cools down.