I don’t recall how many festive seasons I have spent away from home (I know it should be easy to say my parents’ home, but the child in me still yearns to call it home). Sometimes I was away because of work or travel associated with that, sometimes because I didn’t get leave and sometimes, in hindsight I can admit that I didn’t think much about festivals being a big deal for me, 10-12 years ago.
But those times away taught me a very significant thing – family and festivals are the joys of our heart and soul. So wherever we carry our thoughts for our family, the festival becomes alive right there.
You can make it come alive at your own home with your spouse and children, in another city away from your parents and siblings. You can make it come alive, in your other home – your parents’.
And yet, you can even make it come alive, in your small rented apartment, from those early years of working when you were single, surrounded with friends.
And yet again, in your hotel room in another country – where you have sat alone and sent a prayer for love, happiness and health for your family.
So we need to remember, that the festivities don’t begin when the coloured lights in your apartment complex or your lane get lit up. They begin the moment you realize you have a small smile playing on your face thinking about your little hands, in the hands of your parents walking around in new clothes to see the Durga Puja or to go to the Gurduwara for a special langar. Diwali has come at that moment 🙂
On that note, I wanted to share an amazing recipe for you to try out as the festivities set in – The Gluten-free Besan/Gramflour Nan-Khatais (without baking soda or powder) – a lovely super healthy snack for kids and adults likewise!
1 cup besan (gram flour), 2 tbsp white rice flour, 1/4th cup almonds finely ground, ½ cup ghee, ½ cup sugar (caster if you want to use white or cane sugar for an earthy taste), 2-3 pods green cardamom
Mix the besan and rice flour. Grind the almonds, cardamom ( the seeds and not the skin) and sugars together. Add that to the besan-rice flour mix.
Mix very well to ensure that all the sugar is mixed through the flours. Pour the ghee slowly and rub it into the flour. The flour should turn pliable.
Cling wrap it and store it in the fridge for 30 minutes.
Preheat oven to 160 degrees celsius, grease and line a baking tray. Take out dough from the fridge, divide dough into equal size balls, roll and flatten the ball by pressing between the palms.
Keep space between the cookies since they will spread Place the cookie sheet in the oven and bake at 160 degrees for 15-20 mins till it becomes golden and slightly brown at the edges. Let them rest on the sheet for 10 mins and then cool on wire rack for 20-30 mins. Store in an airtight jar.