Diwali 2017-Laxmipujan & Kalakand Recipe
Laxmi Puja, or the worship of the goddess of prosperity and wealth, is the main event on Diwali in North and West India. It is believed that Goddess Laxmi visit everyone during Diwali and brings peace and prosperity to all.
It is s extremely important to keep the house spotlessly clean and pure on Diwali. Goddess Lakshmi likes cleanliness, and she will visit the cleanest house first. This is also the reason why the broom is worshipped on this day with offerings of haldi and kumkum (turmeric and vermilion). Lamps are lit in the evening to welcome the goddess. They are believed to light up her path.
In Diwali pujan or Laxmi pooja mainly Lord Ganesha and Goddess Laxmi in her three forms are worshipped.
Lakshmi Puja consists of a combined puja of five deities: Ganesha is worshiped at the beginning of every auspicious act as Vighneshvara; goddess Lakshmi is worshiped in her three forms; Mahalakshmi the goddess of wealth and money, Mahasaraswatithe goddess of books and learning, and Mahakali. Kubera the treasurer of the gods is also worshiped.
On this occassion, I made Kalakand and Palak Sev
1 cup paneer
1 cup khoya
1 cup condensed milk
1 tsp kesar
Chopped pista for garnishing
In a pan add all ingredients except the pista.
Cook for 20 mins by stirring continuously.
Grease a square plate with butter/ghee and spread the kalakand mixture. Top it up with chopped pista.
Let it set for an hour and cut in into square pieces
Palak Sev Recipe
1 cup blanched spinach and green chilli puree
1 cup rice flour
1 cup chickpea flour
salt as per taste
1 tsp cumin seeds/ajwain seeds
pinch of hing
2 tbsp hot oil
oil for frying
In a bowl add all dry ingredients and hot oil.
Add spinach puree to the flour and make a soft dough
In a pan, heat oil
Add the dough to the chakali press with sev mould
Press the sev into hot oil. Fry till golden brown and remove it on the paper
This year’s LaxmiPujan recipe was special as I got to celebrate with Aai.
Here is my final Diwali faral recipes for this year. For all recipes, click here
I wore a saree and accessorized it with traditional bormaal and nath