Kanchi Periva Forum - Deepavali Special Edition Ebook

Kanchi Periva Forum Deepavali Special Edition Ebook November 2012
Table of Contents
Introduction ................................................................................................... Error! Bookmark not defined.
Some more details of our key contributors ................................................... Error! Bookmark not defined.
Significance of Deepavali ............................................................................... Error! Bookmark not defined.
Discourses by Sri Kanchi Maha Periva ........................................................... Error! Bookmark not defined.
The True Message of Deepavali ................................................................. Error! Bookmark not defined.
Help the Needy .......................................................................................... Error! Bookmark not defined.
Three Baths on the day of Deepavali ......................................................... Error! Bookmark not defined.
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Periva on significance of the Deepavali Festival Audio discourse .............. Error! Bookmark not defined.
Interesting Episodes Tamil .......................................................................... Error! Bookmark not defined.
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Deepavali Sweets & Savories ......................................................................... Error! Bookmark not defined.
Recipe # 1 - Deepavali Legiyam.................................................................. Error! Bookmark not defined.
Recipe # 2 Okkarai/ Ukkarai .................................................................... Error! Bookmark not defined.
Recipe # 3 Mullu Murukku ...................................................................... Error! Bookmark not defined.
Recipe # 4 Ribbon Pakkoda ..................................................................... Error! Bookmark not defined.
Recipe # 5 South Indian Mixture ............................................................. Error! Bookmark not defined.
Recipe # 6 Omapodi ................................................................................ Error! Bookmark not defined.
Recipe # 7 Kara Boondi ........................................................................... Error! Bookmark not defined.
Recipe # 8 Jangiri..................................................................................... Error! Bookmark not defined.
Recipe # 9 Badusha ................................................................................. Error! Bookmark not defined.
Recipe # 10 Boondi Laddu ....................................................................... Error! Bookmark not defined.
More Recipes ............................................................................................. Error! Bookmark not defined.
Acknowledgements........................................................................................ Error! Bookmark not defined.
Copyrights reserved Kanchi Periva Forum www.periva.proboards.com & www.periva.org
Page 1 of 25
Table of Contents
Introduction .................................................................................................................................... 3
Some more details of our key contributors .................................................................................... 4
Significance of Deepavali ................................................................................................................ 5
Discourses by Sri Kanchi Maha Periva ............................................................................................ 6
The True Message of Deepavali .................................................................................................. 6
Three Baths on the day of Deepavali .......................................................................................... 8
................................. 9
Help the Needy.......................................................................................................................... 12

Interview with renowned artist Sri Maniyam Selvan ................................................................ 13
Perivas discourse on significance of Deepavali ........................................................................... 14
Interesting Deepavali Incidents Tamil........................................................................................ 15
..................................................................................... 15
................................................................................................................ 16
Deepavali Sweets & Savories ........................................................................................................ 17

Recipe # 1 - Deepavali Legiyam ................................................................................................. 17
Recipe # 2 Okkarai/ Ukkarai ................................................................................................... 18
Recipe # 3 Mullu Murukku ..................................................................................................... 18
Recipe # 4 Ribbon Pakkoda .................................................................................................... 19
Recipe # 5 South Indian Mixture ............................................................................................ 19
Recipe # 6 Omapodi ............................................................................................................... 20
Recipe # 7 Kara Boondi........................................................................................................... 21
Recipe # 8 Jangiri .................................................................................................................... 21
Recipe # 9 Badusha ................................................................................................................ 22
Recipe # 10 Boondi Laddu ...................................................................................................... 22
More Recipes............................................................................................................................. 23
Acknowledgements....................................................................................................................... 24
Sri Lakshmi Darshan - Painting by Sri B Narayanan ...................................................................... 25
Page 2 of 25
Shri Kanchi Maha Periva Thiruvadigal Saranam
Introduction
Hari Om!
We are pleased to bring you the Seventh edition of the e-book series from the Kanchi Periva Forum.
Similar to last months special edition on Navaratri festival, this months ebook is a special edition to
mark the occasion of Deepavali which is celebrated on Tuesday 13th November 2012.
This ebook is compiled with a view to present our readers a treasure of sorts. Among many other things,
this ebook contains excerpts from Sri Maha Perivas enchanting discourses on Deepavali the true
message or essence of this festival, importance of Ganga Snanam and what is expected of us during this
festival. We also have for you a beautiful compilation of Perivas sweet audio discourse on Deepavali
and a very interesting 'vyaakyaanam' by Maha Periva where He makes a point that all of us are indebted
to Narakasuran more than Bageerathan. Truly, it would open up a very new perspective of thought.
In addition, the book also includes a couple of interesting episodes which took place on Deepavali days
in the presence of Periva and some traditional recipes for making sweets and savouries for Deepavali.
Some devotees of our Forum have come together to make this ebook a visual delight. Here is a brief
note about these contributors who deserve our profound thanks and gratitude. A detailed note about
them appears elsewhere in this ebook.
Sri Saidevo, who has contributed the article on Perivas message on Deepavali
Sri B.Narayanan, who has provided us his beautiful painting of Goddess Lakshmi
Sri Sankar C.S, who has contributed quite a few articles for use in this ebook.
Sri Senthil Kumar.P, who has designed the cover page for this ebook.
We are sure that this Ebook will be a feast to your eyes and we request you to forward this to all your
friends and relatives for them also to partake the delight. Let this be your valuable Deepavali gift to
them this year, for a change!
For those who are not familiar about our website and forum, we welcome you to visit www.periva.org
for a collection of rare videos and complete online library of upanyasams of Sri Maha Periva. Please also
register on the forum www.periva.proboards.com to stay updated on devotees experiences and to
receive our regular newsletters.
We humbly submit this Seventh e-book at the lotus feet of Shri Maha Periva. Though this book is for
restricted circulation among like minded members of the society, this is a Free publication like all our
other publications, which can be downloaded from www.periva.proboards.com. Any feedback or
queries may be sent to us at kanchiperiva@gmail.com
Administrator
Kanchi Periva Forum
Jaya Jaya Shankara, Hara Hara Shankara!

Page 3 of 25
Some more details of our key contributors

Sri Saidevo
Sri Saidevo is a retired bank official whose user name 'saidevo' derives from his being a 'sai devotee',
with the kAnchi and shringEri shankarachAryas as his family AchAryas. He describes himself as a
shankara smArtha advaitin trying to cope with svAdhyAya and Atma sAdhana, living in the whirlpool of
daily worldly life.
He enjoys reading the works published on MahAperiyavA, shringeri SvAmigaL and RamaNa MaharShi,
and other spiritual works. Sri Saidevo has translated a considerable volume of Tamizh publications on
MahAperiyavA, and is lauded by all Periva devotees for his yeomen service. He can be reached on
saidevo@gmail.com
Sri B. Narayanan
Sri Narayanan Bala is very well known amongst all Periva devotees for his immaculate paintings on His
Holiness, Sri Maha Periva. Sri Narayanan Bala, now 71 years, has had a successful career at HAL and BPL.
Sri Narayanan has so far created over 40 masterpiece paintings and sketches of Sri Maha Periva, all with
the blessings of His Holiness. He intends to complete 108 paintings of Maha Periva, and we pray to
Periva to bless him, and give him the strength and resilience to realize his dream.
An ardent devotee of Sri Maha Periva, Sri Narayanan is also one of the moderators in the Kanchi Periva
Forum, and has been contributing articles and his paintings/illustrations for use in the Forum
publications. He lives with his family in Palakkad and can be reached on beeyen.bala@gmail.com.
Sri Sankara Narayanan C S
Sri Sankara Narayanan, now 56 years, works at a Nationalised bank in Chennai. He has compiled Sri Adi
Shankaras slokams for publication of a book on the eve of the centenary celebrations of Kalady mutt.
He lives with his family in Chennai and can be reached on sankarcs56@gmail.com.
Sri P. Senthil Kumar
Sri P. Senthil Kumar is quite popular in the Kanchi Periva Forum for his wonderful creations for the
Divine Thoughts of Periva posters. With an MBA to his credit, he is a young HR professional currently
employed with a software company in Chennai.
With a passion for Graphics and Web Design which he learnt using online tutorials and e-books when he
was at college, Senthil has created few short 3D animation movies, web pages and logos for a few of
companies. Senthil also enjoys playing the guitar.
Senthil lives with his family in Chennai and can be reached on senzkumar82@gmail.com.
Page 4 of 25
Significance of Deepavali
Deepavali (or Diwali) festival which leads us into Truth and Light is
celebrated across the country on Narakahathurthasi day just on the dawn of
Ammavaasa during the Month in Tamil Language (Aaso/Aasvayuja/Asvina
Months in Hindi langauge) (September/October) every year.
The word "Diwali" is derived from the Sanskrit word "Deepavali". Deepa
meaning light and Avali, meaning a row. It means a row of lights and indeed
illumination forms its main attraction. Every home - lowly or mighty - the
hut of the poor or the mansion of the rich - is alit with the orange glow of
twinkling diyas (small earthen lamps) to welcome Lakshmi, Goddess of
wealth and prosperity. It symbolizes the age-old culture of our country
which teaches us to vanquish ignorance that subdues humanity and to drive
away darkness that engulfs the light of knowledge.
The preparations for the festival begin the day before. The house is washed and decorated
with kolam (rangoli) patterns. In the traditional pooja room, betel leaves, betel nuts, plaintain fruits,
flowers, sandal paste, kumkum, gingelly oil (sesame oil), turmeric powder is kept. Crackers and new
dresses are placed in a plate after smearing a little kumkum or sandal paste.
The Deepavali day begins with everyone in the family taking an oil bath before sunrise, a custom arising
from a belief that having an oil bath in the morning on the day of Deepavali is equivalent to taking bath
in the Ganges. Hence, it is called as Ganga Snanam. Before the bath, elders in the house apply gingelly
oil on the heads of the younger members. The oil for Ganga snanam is generally prepared the day
before Diwali. Gingelly oil is taken and heated with peppercorns, ginger and vetrillai. It is allowed to cool
for use the next day. The ingredients vary in different regions.
Here the slokam to chant before applying oil on the head. The slokam signifies worshiping the 7 great
chirangeevis and getting their blessings for good health and longetivity.
Ashwatthama bavirvyaso, Hanumancha vibheeshanah |
Krupa Parashurashcha, sapthaithe chiranjeevinah ||
The custom is to first take a small quantity of Deepavali Lehiyam (medicinal, ayurvedic paste) after the
oil bath and then have breakfast. Often sweets are eaten after wearing new clothes. Crackers are usually
burst only after the bath.
Goddess Lakshmi is worshipped in every Hindu household and her blessings sought for success and
happiness. This day is looked upon as the most auspicious day to start any new venture. Some
information related to performing Lakshmi pooja can be found on the below links.
http://www.hindu-blog.com/2007/11/how-to-perform-lakshmi-puja-at-home.html
http://www.diwalifestival.org/diwali-in-south-india.html
http://www.hindudevotionalblog.com/2009/10/how-to-perform-lakshmi-puja.html
http://www.mypanchang.com/simplelakshmipuja.pdf
Page 5 of 25
Discourses by Sri Kanchi Maha Periva

The True Message of Deepavali
Source: kAnchi mahAsvAmigaLin aruLvAkku v03-pp.136-140
Compiler: VAnati A. TirunAvukkarasu
Translator: Saidevo
There are many books that do jnAnopadesham--teach about true knowledge.
More than all of them, a visheSham--distinction has arisen for the bhagavad
gitA.
At the next kShaNam--moment after this kShaNam when the bhagavad gitA
upadesham takes place, no one knows whose hand is going to remain, whose head or life. It was
a time when nothing could be said with certainty: if Arjuna is going to survive or even KRShNa is going to
survive.
Even if we get two minutes before our soul departs, within that time we can get to understand jnAnam-true knowledge, and do-parishuddham--purify our Atman.
The jnAnopadesham took place because it was important to get jnAnam even if the soul is to depart (in
a man); and that took place in raNakaLam--battlefield. That is why so much khyAti--high opinion and
fame, for the gItA.
To that bhagavad gItA, dIpAvaLi is tambi--(Tam)younger brother. Just as bhagavad gItA is more
renowned than all others, in the same way, the dIpAvaLi festival has attained more khyAti than all other
festivals.
It is only dIpAvaLi that all our country over, is celebrated by people of all jAtis--castes and matas-religions.
Except the matas that came from other countries, even the people of the buddha, jaina matas, which
were born in our country, celebrate the dIpAvaLi.
Whatever is the manner the festival is celebrated, to all those who reside in the North and South, the
day of dIpAvaLi is one and the same.
In the desham--country known (today) as AssAm, in a nagaram--city called prAg-jyotiSha-puram, there
was a man called Bauman. Only to him is the name NarakAsura.
He was indulging in akramam--evil deeds, towards people like strIs--women and sAdhus--sages.
Although he was one who had done aneka tapas--several penances, obtaining tAmasa varas--boons
characterised by the quality of ignorance, he was doing-hiMsa--injuring, to everyone.
Building many forts such as the fort of agni--fire and the fort of vAyu--wind (for his protection), and
doing mahA hiMsa--great injury, he remained as loka kaNTaka--one vexed by the world.
Page 6 of 25

SvAmi himself (shrI KRShNa) took avatar, adopted many yuktis--artifices/devices, and did-saMhAra-of-destroyed him, although he had built up many bandobusts--safety measurements for him.
When the saMhAram took place, bhUmi devI who was his mother, did-prArthana--prayed to BhagavAn.
There is no greater shokam--sorrow than putra shokam--loss of son, for women.
If the bhartA--husband passes away, for many reasons such as--'the saukaryas--comforts I had till now is
gone; who would do-rakSha--protect me; in the absence of bhartA, it would not be possible for me to
perform many things! and this would become like an apashakunam--bad omen!',--much grief could pile
up for strIs--women. For such duHkham--grief, some selfishness is (also) the reason.
But then in the viShayam--case of putra--son, it is not so. Depending on how much older the son gets, to
that extent mAtA's--mother's duHkha increases by his loss (if the son predeceases her).
NarakAsura has been ruling all along as the chakravartin--emperor of the world. Thus, one who has
been doing rAjya paripAlanam--administration of country, as ekachakrAdhipati--single emperor, has
been destroyed by
BhagavAn--such duHkham--grief did not arise at that time in that mother.
Instead of thinking that her son was lost, thinking:
'To him mokSham--liberation resulted at the hands of BhagavAn! To
him was given the bhAgyam--fortune of seeing BhagavAn in person!
Only by doing great tapas should BhagavAn be seen? With no such
tapas he got this bhAgyam!'
She had been praying:
'That my son is gone be on one side. By the duHkham of losing my son
happening to me, no duHkham should arise for the people in the world.
On this day my son was gone, everyone should celebrate it with sesame
oil bath, wearing new clothes and with a good feast!'
Like BhagavAn did gItopadesham in the raNakaLam--battlefield, when this woman was weeping in putra
shokam--grief due to loss of son, she has sought kShemam--welfare (for the world)!
'All the people in the town are in welfare; all their sons are doing fine! Whereas our son is such!'--except
that such thoughts would arise in us,
'Let our son go astray. May the sons of people of the town be happy'--would such thinking come to us?
It has come for the mother of NarakAsura. That is why we celebrate dIpAvali.
Instead of dismissing it as some PurANa story, doing-rakShaNam--nourishing it, for generations
together, people of our country have been celebrating the dIpAvaLi festival; what is the use?
What is the Atma lAbham--profit for the soul, we get by this paNDikai--(Tam) festival?
Page 7 of 25

'Because we suffer, may the others too suffer, may the world suffer'--such a thought should not come to
us. We should develop the mental frame of thinking 'may the world be in kShemam--welfare, even if we
suffer'--This is the use of celebrating dIpAvaLi; this is the nIti--moral that the dIpAvaLi festival teaches
us.
Our sukha-duHkhas--comfort and grief, are there for ever. Instead of thinking about their volume, if by
us to some extent saMtoSham--satisfaction, sukham--comfort would arise for the world, to get the
mental frame of praying for it, is what the dIpAvaLi festival teaches us.
The text tulA mAsa mahAtmiyam in the adhyAyam--chapter it speaks about dIpAvaLi says taile
lakShmIH jale gangA--goddess LakShmI resides in the sesame oil and goddess GangA in water.
That PurANam says that in places where the GangA river is not there, taking sesame oil bath in warm
water at whatever place would fetch the puNyam--merit of doing gangA snAnam--bathing in the GangA
river.
On this day of dIpAvaLi, instead of considering 'this is our kaShTam--difficulty, our duHkham--sorrow',
let us do-prArthana--pray for the welfare of the world.
Three Baths on the day of Deepavali

Source :www.rlalitha.wordpress.com;
www.mahaperiavaamyguru.blogspot.in
Translator: Saidevo
The shAstram--scripture mentions that we should take two baths on
the day of dIpAvaLi.
The aitihyam--traditional instruction, is that on that day at time of early morning for the
duration of one muhUrtam--48 minutes, the GangA river itself resides in warm water.
So, at that time, we should take sesame oil bath in warm water. While bathing the thought about
NarakAsura, SatyabhAmA, shrIKRShNa and BhUmA devI should arise in us. This is known as the gangA
snAnam.
After the warm water bath, the aitihyam is that for six nATikAs (one nATikA = 24 minutes) after sunrise,
all rivers including kAvEri, reside in cold water. So, at that time, we should take bath in cold water. This
has the name tulA snAnam. The thought about ParamEshvara should arise during this snAnam--bath.
After the exterior body is purified, there is yet another great snAnam. And is the govindeti sadA
snAnam, which will remove our interior dirt.
Since it is mentioned that our jIvan--individual soul, gets refined at that time, it should not be thought
that the other two baths are not important.
Realizing that all these three baths are important, do the snAnam.
Page 8 of 25

Source: '
Narrated by : Shri Ra.Ganapathy
Published by 'Divya Vidhya Trust'.
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Page 11 of 25
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Help the Needy

Source: Deivathin Kural Volume 3
Before we do anything for ourselves or the society, we should do things for God.
Not that He needs our service. We need to remember Him constantly.
Say on Deepavali we wear new clothes after an oil bath. Before that we should
give some oil, sweets, eatables and new clothes to not so well off people. Not
only that.
We should see to it that all the idols of the Gods and Goddesses including the 63 Naayanmaar'-s statues,
in the nearby temple get smeared with oil, the Abhishekam, that is being anointed with fragrant
unguents and then get decorated with new clothes and flowers.
Page 12 of 25

Then only our celebrations should commence.
Interview with renowned artist Sri Maniyam Selvan

Source
: THE HINDU dated 23rd Feb 2012
Renowned Artist Sri Maniyam Selvan recalls an incident when

his father Maniyam painted a black and white painting of Siva
Thandavam for Kalki Deepavali Malar in 1961.
Periyava holding a small veena was in the forefront of this
painting. Lotus petals, along with nagalinga flower were drawn
in the place where the box of sacred ash was normally kept
near his feet. The huge piece of moon on the head, the loose
locks of hair, raised foot, abhaya hasta, agni and the vilva leaves
were visible, but not Muyalakan or the right foot of the Lord.
Ra. Ganapathi Sir took this Deepavali Malar to Periyava, when
the sage asked him to fetch my father during his next visit to
the mutt. When Ganapathi Sir took my father to the Mutt,
Periyava said, You have opened my eyes!
In the original photograph of Periyava, his eyes were looking down at the veena he was holding. In the
painting of Maniyam, however, Periyavas eyes were looking straight. Father, though a bit embarrassed,
said: No Periyava. I thought it would be nice if your paarvai (vision) fell on the devotees! Periyava
replied: Maniyam, what I saw in my inward vision, you had painted in the background showing the Siva
Thandavam! (Thanks to Sri Ma. Se, this painting appears in the next page for your viewing pleasure).
Page 13 of 25
Perivas discourse on significance of Deepavali

We are glad to present to you a special page containing Perivas discourses on Deepavali. This collection
runs close to 21 minutes and would be a real treat for every Periva devotee.
Click on this link to start listening: http://www.periva.org/deepavali/
Page 14 of 25
Interesting Deepavali Incidents Tamil

Several interesting episodes happened on Deepavali days at the Sri Matam and camps in the presence of
our Periva. Each and every one of them are thoroughly enjoyable. Here are a couple of them in Tamil
taken from various sources on the internet.

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Page 15 of 25

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Page 16 of 25
Deepavali Sweets & Savories

Deepavali is the festival of lights, crackers and sweets. On this day, people wear new clothes and share
gifts and sweets with their friends, relatives and neighbours. Different sweets are also offered as
"prasads" in Laxmi Ganapati Puja on Deepavali. Thus they become an integral part of Diwali. There are
so many mouth-watering specialities prepared with special fervour and enthusiasm for this occasion.
We give below some tradition recipes to make for the festival. The sweets and savouries are generally
prepared atleast a few days in advance of the festival.
Recipe # 1 - Deepavali Legiyam

Deepavali Legiyam or Deepavali Marundu is good for digestion and is to be taken after bath and before
eating other sweets and savories.
Ingredients
Peppercorn - 2 tsps
Cumin seeds Jeera - 2 1/2 tsps
Coriander seeds - 2 1/2 tsps
Bishop weed seeds/Ajwain - 25 grms/3tbsps
Dry or fresh ginger - 30 gm
Cardamom - 1gm/2 to 3
Nutmeg or jaadhikkai - piece
Ghee or clarified butter - 100gms
KandaThipli (Desavaram Pipala mool) - 10 to 12 sticks
Crumbled Jaggery (equal to the amount of ground paste) - 50 grms
Method
Smash all the dry and medicinal ingredients in a mortar and pestle.
Pour some water and soak them for about 10 - 15 minutes
Grind into a soft paste in a blender.
Add 1/2 cup water and thoroughly mix up the paste and place in a heavy bottomed wok or
vessel
Cook it on a slow flame, stirring it all the time with a flat ladle so that no lumps are formed.
When the water is nearly evaporated, add the crumbled jaggery and stir it in.
Add spoonfuls of ghee and keep stirring.
When the lehiyam comes together in a ball and the ghee is separated from it, turn off the heat.
Stir in the honey and store in an airtight container.
Note: This lehiyam can also be made using readymade powders that are available in many local shops.
Mix the powder with two times the water and cook in a heavy bottom vessel. Add jaggery and ghee until
the lehiyam comes together and the ghee is separated.
Page 17 of 25
Recipe # 2 Okkarai/ Ukkarai

Okkarai is a famous traditional South Indian sweet dish that is made on the auspicious day of Deepavali.
Ingredients
Channa Dal/ Kadalai Paruppu 1 cup
Grated Jaggery 1 cup
Cardamom power tsp
Cashew nuts few
Ghee cup
Method
Dry fry the Channa Dal/Kadalai Paruppu in a pan till it turns into golden brown color and put the
Dal into the vessel
To this add boiling water and soak the Channa Dal/Kadalai Paruppu for at least 3 hours
After 3 hours, rinse the Channa Dal/Kadalai Paruppu and take it out
Add 2 hand full of Channa Dal/Kadalai Paruppu and also 1 hand full of jaggery to the mixer and
grind it to a nice paste
Repeat it for the remaining Dal and jaggery
Mix all the ground Dal jaggery paste and add cardamom powder
Heat the pan and add 1 spoon of ghee and add the cashew nuts and fry until it turns into golden
brown color. Take the fried cashews and mix it well with the ground Dal jaggery paste
In the hot pan, add half quantity of ghee and add the ground mixture and stir it once
Keep the flame low and stir occasionally
The okkarai breaks down into smaller pieces and it should be soft. When we take the small
pieces in hand and make into ball then this is the right stage to remove the okkarai out off the
flame.
The delicious Okkarai is ready to serve
Recipe # 3 Mullu Murukku

Ingredients
Par boiled rice -2 1/2 cups (pulungal arisi)
Fried gram /Chutney kadalai /pottu kadalai - 1 1/4 cup
Oil - 1/3 cup
Jeera /cumin seeds - 1 tsp
Green chillies - 6-7 medium size
Salt to taste ( mix it in a little water and add)
Oil for deep frying murukku
Method
Soak boiled rice in water for 2 hours, grind it to a fine paste, adding green chillies and little
water. Do not add too much water, then you will not be able to prepare the dough.
Dry grind fried gram to a fine powder and sieve it. Keep it aside.
Mix grounded rice + fried gram powder + salt + cumin seeds together. Bring 1/3 cup of oil to
boiling point and add it to the mix.
Make a slightly stiff dough by adding warm water.
Page 18 of 25
Take a small amount of dough and put it inside the murukku maker, then press it with the other
mould (you have 2 moulds) and you will find dough coming out of the 3 star shapes holes (use
this particular 3 star plate)
Move it in a circular motion to make muruku on the back side of a small plate or the back of a
flat ladle. Grease the back of the small plate or flat ladle with little oil and then press on it. We
are doing this as the murukku will easily slip into the hot oil when you turn the plate or ladle.
Heat oil in a kadai and when it is hot, drop the murukku inside the oil gently. It stars bubbling
with a sound. Let it get cooked. After sometime, flip it over to the other side and fry till it
become golden brown.
Repeat the process for the rest of the dough.
Store the murukkus in an air tight container
Recipe # 4 Ribbon Pakkoda

Ingredients
Bengal gram flour - 2 cups
Rice flour - 2 cups
Asafoetida/hing - a generous pinch
Salt needed
Butter - little less than 50 grams
Chilli powder as needed
Method
Mix both the flour well. Add hing, butter, salt, chilli powder and needed water and make a soft
dough. Knead well
Take a murukku maker and fit the ribbon pakoda making plate/disc.
Heat oil ( to test if the oil is hot , drop a small ball of dough into the oil, if it raises to the surface
immediately, then the oil is hot enough to fry the murukkus)
Put the prepared dough inside the murukku maker and press it directly into the hot oil in a
circular motion.
You will get a sound when the murukku is getting cooked. Flip it over to the other side and fry
both sides well till golden brown.
When the "shh sound" ceases, the murukku is done. Use a slotted ladle to remove the murukku
and drain it on a paper towel.
Repeat the process for the rest of the dough.
When the murukku cools, store it in an air tight container.
Recipe # 5 South Indian Mixture

Ingredients
Omapodi ( Sev) - crush it - 2 cups
Kara boondi -2 cups
Beaten rice (Aval/poha) - 1 cup
Fried gram (pottu kadalai) - 1/2 cup
Peanuts - handful
Cashew nuts - handful
Page 19 of 25

Curry leaves handful
Oil for frying
Salt and chilli powder for taste
Method
Prepare Omapodi (Sev), crush it and keep it aside (recipe for reparing this follows in the
subsequent pages)
Prepare kara boondis (recipe for reparing this follows in the subsequent pages)
Heat oil and fry pottu kadalai (fried gram). Keep it aside.
Then fry Aval and drain it on a paper towel. It gets fried very fast.
Then fry peanuts, cashew nuts and curry leaves separately.
Now mix everything together and sprinkle a little salt and chilli powder on it. Mix well again.
There are no hard and fast rules regarding measurements and oyu can add omapodi (sev) or
kara boondi if you like.
Recipe # 6 Omapodi
Ingredients
Bengal gram flour/Besan/kadala mavu - 1 cup
Ghee/Clarified butter -1 tsp
Red chilli -2
Asafoetida/Hing - a generous pinch
Omam -1/2 tsp (Ajwain, carom seeds)
Salt to taste
Oil for deep frying
Method
Grind red chilli, hing and carom seeds together with little water. Filter it and keep it aside.
Take besan in a bowl, add the grounded filtered water, a tsp of ghee, salt and make a soft dough
by adding water little by little.
Make a small cylinder with the dough and put it inside the muruku maker. Use the plate with
many small holes for making this omapodi
Heat oil, when the oil is hot, press the muruku maker in a circle over the hot oil.
Once you have squeezed enough dough, stop pressing the muruku maker.
Fry both sides till golden brown
Once it is done, the bubbling noise stops. Omapodi is done. Remove it with a slotted ladle and
strain it in a colander.
Repeat the same process for the rest of the dough.
After it cools, store it in an airtight container.
Page 20 of 25
Recipe # 7 Kara Boondi

Ingredients
Bengal Gram flour/Besan -1 cup (kadalai mavu)
Ghee/clarified butter -2 tsp
Oil for deep frying boondis
Salt and chilli powder to taste
Method
Take besan/chick pea flour in a bowl, add 2 tsp ghee, needed salt and chilli powder.
First add little water and mix it well without lumps. Then add more water little by little and
make a slightly thin batter.
The batter should neither be very thin nor thick. The consistency should be that of dosa batter.
Heat oil, then take the boondi ladle and pour a little batter on the ladle. The batter will fall
through the holes into the hot oil.
Fry the balls till golden brown and drain it on a paper towel.
After it cools, store it in an air tight container.
Instead of adding salt and chilli powder in the batter, you can even sprinkle it on the fried
boondis, mix it well and then store it.
Recipe # 8 Jangiri
Ingredients
White urad dhal - 1 cup (dehusked whole black gram)
Rice - 1 tbl sp
Sugar - 1 1/2 cup
Water - 1/2 cup
Kesar colour - little
Saffron - little
Rose water - 2 tsps
Method
1. Soak dhal and rice together in water for 15 minutes.
2. Grind into smooth thick frothy paste with very little water using wet grinder.
3. Grind for 40 to 45 minutes, add little kesar colour and take out from grinder. (To check consistency of
dhal - When little paste is put in water Dhal paste should float).
4. Mix sugar and water in a heavy pan and heat in medium flame stirring constantly till half string
consistency is reached. Mix rose water, kesar colour, little crushed saffron to this.
5. Heat oil in a medium sized kadai or flat pan with about 1 1/2 inch depth.
6. Take little dough in jangiri cloth (cone shape cloth with small hole in centre). Close it properly and
with gentle pressure put two continuous circles (clock-wise direction) of two inch diameter in oil and
continue with chain like rings (anti clock-wise direction) on top of it so that jangiri shape is formed.
7. Turn over gently when it is cooked. (Do not fry "over crisp". Colour of jangiri should not change).
8. Take it out from oil, drain excess oil and put in hot sugar syrup.
9. Allow it to soak for one minute turning once in between.
10. Remove from syrup and arrange on a flat plate.
11. Take more dough in the cone shaped cloth and repeat the process of frying till all the dough is over.
Page 21 of 25
Recipe # 9 Badusha
Ingredients
Maida/All purpose flour kg (250 gms)
Ghee 50 gms
Vanaspati/ Dalda 100 gms
Cooking soda tsp
For the sugar syrup
Sugar cup
Water 2 cups
Milk 4 tbsp
Cardamom powder tsp
Edible camphor/ pachai karpuram a pinch
Method
Seive maida and keep it aside.
First mix dalda and ghee nicely for 10 minutes.
Then add maida, cooking soda and mix well. Add water little by little and knead it into a soft
dough. Keep it aside for 15 minutes .
After that divide the dough into equal lemon sized balls, flatten it a little and make a depression
with your thumb in the middle.
Meantime let us make the sugar syrup Take a pan, add water and sugar and bring it to boil. Add milk and boil for a few more seconds.
The impurities (if any) in sugar will come to the surface. Remove it with a ladle.
Then boil sugar syrup till it reaches one string consistency. Add cardamom powder and pachai
karpuram.
Badusha preparation
Heat oil first , add 4-5 badusha, then keep in low flame and fry the badushas until golden brown.
Flip them gently and cook both sides.
Then drop them in the sugar syrup and let is sit for 6-7 minutes.
Then remove it from the syrup and place it in a plate. Let the sugar syrup dry.
If needed, garnish with grated coconut and cashew nuts on top.
Store them in an air tight container
You have to keep the flame in low while frying the badushas. If the temperature of the oil is
high, the badushas will turn golden brown fast but will remain uncooked inside.
Recipe # 10 Boondi Laddu

Ingredients
Kadalai mavu /Bengal gram flour - 1/2 kg (500 grams)
Rice flour - 1/4 cup
Cooking soda - 1/4 tsp and a pinch
Lemon Yellow food color - a pinch
Ghee - 1 1/2 tbsp
Page 22 of 25

For the sugar syrup
Sugar - 3/4 kg ( 750 grams )
Water - 2 cups
Milk - 1/4 cup to remove impurities from sugar
Cardamom powder - 1/4 tsp
Pachai karpuram /Edible camphor- a generous pinch
Cashew nuts -25 grams (break it )
Raisins -50 grams
Cloves - 5-6
Method
Sieve both bengal gram flour and rice flour separately.

Fry cashew nuts, raisin and cloves in ghee separately and keep it aside.
First you have to prepare the sugar syrup and keep it ready. Take a pan, add water and sugar,
mix well first. Then bring it to boil. Add 1/4 cup of milk to it, all the impurities in sugar will come
to the surface. Remove it with a ladle. Boil sugar syrup till you get a one string consistency.
How to find one string consistency?
When you pour a little sugar syrup in a plate with little water, it should not dissolve.
When you touch it between your index finger and thumb and pull it apart, it should form a
string.
Or just lift the ladle from the sugar syrup and wait for a few seconds- it will form a string. Switch
off the flame.
Add cardamom powder, pachai karpuram, fried cashew nuts, raisins and cloves to the sugar
syrup.
For Making boondi
Mix both bengal gram flour and rice flour, add cooking soda and a pinch of yellow color.
Add water and make a batter. It should neither be too thin nor thick.
Heat oil and pour a little batter on the boondi ladle and gently tap it. Tiny droplets of batter will
fall into the hot oil. Fry till golden brown. Keep aside. Note - Do not fry it too crisp as for South
Indian mixture or kara boondi. Remove it from oil a stage before that.
Repeat the process for the rest of the batter.
After the boondi cools a little, add half of it to the sugar syrup.
Put the rest of the boondi in a blender and grind it a little. Take a small mixie jar and blend it
little by little only for a few seconds. Do not make it a paste
Now add this also to the sugar syrup. Mix both well together.
Making of laddu/ladoo
Add a tbsp of ghee and make balls out of it.
More Recipes
For those of you interested in trying out a variety of modern sweets this Deepavali, please take a look at
this PDF which has recipes for 100 mouth-watering delicacies. Download the following file containing
100 special Deepavali recipes: https://docs.google.com/open?id=0B9vnMtrPKkYVOUpxZ0U3a1NNSEU
Page 23 of 25
Acknowledgements
We gratefully acknowledge the following blogs and websites which contained a treasure of information
for compiling this Ebook on Deepavali Festival.
http://hindupad.com
http://advaitham.blogspot.in
http://www.padhuskitchen.com
http://www.awesomecuisine.com
www.indusladies.com
www.subbuskitchen.com
http://anubhavati.wordpress.com
http://www.hindu-blog.com
http://momscorner.blogspot.in
Page 24 of 25
Sri Lakshmi Darshan - Painting by Sri B Narayanan
Page 25 of 25

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