Tasty bites that will make your Diwali get-togethers memorable
10/10/2016 5:11:38 PM
|written By : Nithya Subramanian|
Diwali is officially party season – a time to get together and celebrate the Festival of Lights.
In these modern times, parties begin weeks before the actual big day. Card parties are extremely popular and it is believed that good fortune and luck remains with the person who wins on Diwali night.
Legend has it that Goddess Parvati played dice with her husband Shiva on Diwali night and enjoyed the game thoroughly, thus officially endorsing it. This scene has been superbly sculpted at Kailash Temple, Ellora. The legend has been stretched further to include the couple’s sons - Ganesha and Kartikeya – making it an enjoyable family affair.
Over the years, dice has been replaced by cards, and intimate family get-togethers where members indulged in small bets, have become bigger with the stakes growing larger. Today, many wealthy households have turned it into a grand social event spending big bucks on making it a lavish affair.
This fun ritual, that is traditionally held on the first night of Diwali, after Laxmi Puja, is now organised before the actual day. Often people get invited to multiple parties and are seen hopping from one place to another.
Party planners are also being involved to up the wow factor with the usual Flush and Teen Patti being replaced by fancy western games like Poker, Blackjack, Roulette and more, creating a casino-like ambience. Grapevine has it that the stakes go as high as a few million rupees.
Here in Singapore too, Diwali parties have become quite popular especially amongst the Non-resident Indian community. Homes are decorated, card tables are set and delicious food and wine are on the house. Keeping up the spirit of the festivities, here are a few delicious recipes that are easy to make, but add a sparkle to your party.
Motichoor Rabri Parafait
1. Heat full cream milk in a heavy-bottom pan. When the milk comes to a rolling boil, simmer the heat and let it cook on low heat till it is reduced to half.
2. Add cardamom powder and sugar and cook again till the milk is thickened and reduced to almost a quarter of the original quantity. Remove the rabri from heat and let it cool completely.
3. Crumble the ladoos and make a layer of motichoor in shot glasses.
4. Pour rabri on top.
5. Garnish with almond and pistachio slivers.
6. Chill in refrigerator for 6-8 hours before serving.