Celebrate your delicious style with this 10 minute recipe. As the festive season inches closer, the need to include sweetness and deliciousness in your life becomes inevitable. Dalia is made of chickpeas. They are nothing but roasted split chickpeas. Making of Dalia is an interesting process. Chickpeas are soaked for several hours. Then roasted on low flame for a long time in large barrels. At the end color changes to light yellow and texture is crunchy. Flavor is quiet enhanced by this process. Resulting Dalia is ready to eat – no roasting/frying necessary.Make sure to use fresh ghee. Without realizing fresh ghee significantly enhances aroma and taste.
Dalia often called as putnalu, pappulu in south india.
Now about seeing the lights of Diwali from space …
For several years now, a rumor has circulated that the image below is an image of India during the time of Diwali. But it isn’t true. NASA says the extra light produced during Diwali is so subtle that space images don’t show it.
First, here’s a real image of India during Diwali:
The image above – which has been artificially brightened – shows what India looked like from space on a night during Diwali, in this case in November, 2012. It’s what India looks like from space on a typical Diwali night … or on any night in India, according to NASA.
The image above is from a NASA satellite known as Suomi NPP, for National Polar-orbiting Partnership. An instrument carried on this satellite – which detects light in a range of wavelengths from green to near-infrared – acquired this image in a single night. The image has been brightened to make the city lights easier to distinguish.
Most of the bright areas are cities and towns in India, which is home to more than 1.3 billion people and has at least 30 cities with populations over 1 million. Cities in Bangladesh, Nepal, and Pakistan are also visible near the edges of the image.
This article originally appeared here.
- 1 cup - dalia/roasted chikpeas/putnalu
- 1 cup - grated jaggery or brown sugar
- ¼ tsp - fresh ground cardamom
- 2 tbsp - fresh ghee
- 1 tbsp - cashews
- Fry cashews in little ghee till golden brown. Let them cool.
- Grind dalia in a blender till fine powder.
- Add sugar, cardamom and pulse till well mixed.
- Remove and place in a mixing bowl.
- Add cashews.
- Make sure ghee is not hot. Slowly add ghee till you can form laddu's out of them. Don't add all ghee in the beginning. If you add more ghee laddu's will look oily. If ghee is excess than being oily, laddu shape will not stay.
- Make laddu (balls) out of mixture.
- Serve immediately and enjoy.
- You can store these for unto 3-4 weeks. Using store bought ghee will lower shelf life. This is another reason to use fresh ghee.
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