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History of Diwali
History of Diwali
The five day of Diwali :
The first day of Diwali is called Dhanvantari Triodasi or Dhanwantari Triodasi also called Dhan Theras. The second day of Diwali is called Narak Chaturdasi. It is the fourteenth lunar day (thithi) of the dark forthnight of the month of Kartik and the eve of Diwali. On this day Lord Krishna destroyed the demon Narakasur and made the world free from fear. The third day of Diwali is the actual Diwali. This is the day when worship for Mother Lakshmi is performed. On the fourth day of Diwali, Goverdhan Pooja is performed. The fifth day of the diwali is called Bhratri Dooj. It is a day dedicated to sisters.
Hindu Mythology
The Story of Rama and Sita:
Lord Rama was a great warrior King who was exiled by his father Dashratha, the King of Ayodhya, along with his wife Sita and his younger brother Lakshman, on his wife's insistence. Lord Rama returned to his Kingdom Ayodhya after 14 years of exile, in which he put an end to the demon Ravana of Lanka, who was a great Pundit, highly learned but still evil dominated his mind. After this victory of Good over Evil, Rama returned to Ayodhya. In Ayodhya, the people welcomed them by lighting rows of clay lamps. So, it is an occasion in honor of Rama's victory over Ravana; of Truth's victory over Evil.
The Story of King Bali and Vamana Avatar (the Dwarf):
The other story concerns King Bali, who was a generous ruler. But he was also very ambitious. Some of the Gods pleaded Vishnu to check King Bali's power. Vishnu came to earth in the form of a Vamana(dwarf) dressed as priest. The dwarf approached King Bali and said "You are the ruler of the three worlds: the Earth, the world above the skies and the underworld. Would you give me the space that I could cover with three strides?" King Bali laughed. Surely a dwarf could not cover much ground, thought the King, who agreed to dwarf's request. At this point, the dwarf changed into Vishnu and his three strides covered the Earth, the Skies and the whole Universe! King Bali was send to the underworld. As part of Diwali celebrations, some Hindus remember King Bali.
The Defeat of Narkasur by Lord Krishna:
Lord Vishnu in his 8th incarnation as Krishna destroyed the demon Narkasura, who was causing great unhappiness amongst the people of the world. Narkasura was believed to be a demon of filth, covered in dirt. He used to kidnap beautiful young women and force them to live with him. Eventually, their cries for rescue were heard by Vishnu, who came in the form of Krishna. First, Krishna had to fight with a five-headed monster who guarded the demon's home. Narkasura hoped that his death might bring joy to others. Krishna granted his request and the women were freed. For Hindus, this story is a reminder that good can still come out of evil.
Krishna and the Mountain:
In the village of Gokula, many years ago, the people prayed to the God Indra. They believed that Indra sent the rains, which made their crops, grow. But Krishna came along and persuaded the people to worship the mountain Govardhan, because the mountain and the land around it were fertile. This did not please Indra. He sent thunder and torrential rain down on the village. The people cried to Krishna to help. Krishna saved the villagers by lifting the top of the mountain with his finger. The offering of food to God on this day of Diwali is a reminder to Hindus of the importance of food and it is a time for being thankful to God for the bounty of nature.
Sikh Festival Diwali
In Sikh perspective, Diwali is celebrated as the return of the sixth Guru, Guru Hargobind Ji from the captivity of the city, Gwalior. To commemorate his undying love for Sikhism, the towns people lit the way to, Harmandhir Sahib (referred to as the Golden Temple), in his honour.
Jain Festival Diwali
Among the Jain festivals, Diwali is one of the most important one. For on this occasion we celebrate the Nirvana of Lord Mahavira who established the dharma as we follow it. Lord Mahavira was born as Vardhamana on Chaitra Shukla 13th in the Nata clan at Khattiya-kundapura, near Vaishali. He obtained Kevala Gyana on Vishakha Shukla 10 at the Jambhraka village on the banks of Rijukula river at the age of 42.
Easy and Quick Diwali Recipes
Malpua
Ingredients:
1/2 kg maida. 750 gm sugar.
1/2 ltr.milk. 1 cup grated coconut.
6 bananas.
25gm dry fruits.
5-6 ilaichi.
1 ltr. Refined oil.
Process
1 Boil the milk and stir it till it becomes thick. Then cool it.
2 In the milk add maida, sugar, dryfruits , coconut and ilaichi powder .Stir it till it becomes a paste.
3 Make banana paste and add it into the maida paste.
4 Hot oil in a pan. Make round shaped balls of the paste.
5 F ry these till they turn red.
Phirni or Kheer(Rice Pudding)
Ingredients:
1 cup – rice 1 litre – milk
1 tbsp ghee (clarified butter)
1/2 cup condensed milk (unsweetened)
1 cup – sugar ,you can reduce the sugar to half or skip it if using sweetened condensed milk cashew nuts fried in ghee – for garnish Method:
Wash the rice once. Keep it aside. Fry some sugar in ghee for a min. Add the rice to the sugar and fry for a min. Add 2 cups of water to it and allow it to cook in a pressure cooker upto
3 whistles. After that remove the lid and add milk to cooked rice. Let it boil for 5 mins, then add sugar. Boil again for 5 mins. After that add condensed milkto it to make it nice and thick. Finally add cashew nuts, garnish with some saffron strands, and serve, either hot or cold.
Soan Papdi
Ingredients:
1 1/4 cup Gram Glour
1 1/4 cup Maida
250 gms Ghee
2 1/2 cups Sugar
1 1/2 cup Water 2 tbsp Milk
1/2 tsp Cardamom seeds crushed coarsely 4" squares cut from a thin polythene sheet
Preparation:
1. Sift both flours together.
2. Heat ghee in a heavy saucepan. Add flour mixture and roast on low till light golden. Keep aside to cool a little, stirring occasionally.
3. Prepare syrup simultaneously. Make syrup out of sugar, water and milk. Bring syrup to 2 1/2 thread consistency.
4. Pour at once into the flour mixture. Beat well with a large fork till the mixture forms threadlike flakes.
5. Pour onto a greased surface or thali and roll to 1" thickness lightly. Sprinkle the elaichi and gently press down with palm.
6. Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet. Store in an airtight container.
Ingredients:1/2 kg maida. 750 gm sugar.
1/2 ltr.milk. 1 cup grated coconut.
6 bananas.
25gm dry fruits.
5-6 ilaichi.
1 ltr. Refined oil.
Process
1 Boil the milk and stir it till it becomes thick. Then cool it.
2 In the milk add maida, sugar, dryfruits , coconut and ilaichi powder .Stir it till it becomes a paste.
3 Make banana paste and add it into the maida paste.
4 Hot oil in a pan. Make round shaped balls of the paste.
5 F ry these till they turn red.
Phirni or Kheer(Rice Pudding)
Ingredients:
1 cup – rice 1 litre – milk
1 tbsp ghee (clarified butter)
1/2 cup condensed milk (unsweetened)
1 cup – sugar ,you can reduce the sugar to half or skip it if using sweetened condensed milk cashew nuts fried in ghee – for garnish Method:
Wash the rice once. Keep it aside. Fry some sugar in ghee for a min. Add the rice to the sugar and fry for a min. Add 2 cups of water to it and allow it to cook in a pressure cooker upto
3 whistles. After that remove the lid and add milk to cooked rice. Let it boil for 5 mins, then add sugar. Boil again for 5 mins. After that add condensed milkto it to make it nice and thick. Finally add cashew nuts, garnish with some saffron strands, and serve, either hot or cold.
Soan Papdi
Ingredients:
1 1/4 cup Gram Glour
1 1/4 cup Maida
250 gms Ghee
2 1/2 cups Sugar
1 1/2 cup Water 2 tbsp Milk
1/2 tsp Cardamom seeds crushed coarsely 4" squares cut from a thin polythene sheet
Preparation:
1. Sift both flours together.
2. Heat ghee in a heavy saucepan. Add flour mixture and roast on low till light golden. Keep aside to cool a little, stirring occasionally.
3. Prepare syrup simultaneously. Make syrup out of sugar, water and milk. Bring syrup to 2 1/2 thread consistency.
4. Pour at once into the flour mixture. Beat well with a large fork till the mixture forms threadlike flakes.
5. Pour onto a greased surface or thali and roll to 1" thickness lightly. Sprinkle the elaichi and gently press down with palm.
6. Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet. Store in an airtight container.
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