Of Mithais and Memories: A Deepavali Special
Deepavali — or Diwali, as it's popularly known — is not just about lights and crackers. It’s about tradition, taste, and timeless memories. For many of us, it’s about preserving the past, and passing down rituals to the next generation — much like heirloom recipes or silk saris worn every year.
This is the story of Vijetha Rangabashyam, who takes us into her grandmother’s kitchen during Deepavali, reminiscing childhood joys, food-filled mornings, and a golden recipe that’s stayed with her till today.
Lights, Noise & Nostalgia
This is undoubtedly my favourite time of the year. The city buzzes with life — people shopping, roads crowded, fairy lights everywhere. Though I admire the sparkle, my heart always leans toward the old-school glow of diyas and ahal vilakkus — the way we light up homes down South.
Yes, the noise and pollution from crackers irk me now. Maybe that’s what age does — turns wide-eyed fascination into mild cynicism. Yet, in all that chaos, I find myself smiling. Because Deepavali is still magical.
Deepavali Then: No Firework Overload, Just Pure Fun
Growing up, we didn’t have 10,000 or 20,000 wala crackers. My mother wasn’t a fan of burning money — literally. But we had:
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Flower pots
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Sparklers
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New silk skirts (pattu paavadai chokka)
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And most importantly — food, glorious food
My Grandmother’s Kitchen: The Heart of Our Deepavali
Preparations started a week in advance. Nothing was store-bought. NOTHING.
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Rice was pounded and dried for murukkus and ribbon pakodas
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South Indian mixture was made from scratch
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She made her own sev and boondi
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Cashews and peanuts were fried individually in ghee
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Everything was combined into the most divine salty snack medley ever
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Gulab Jamun? Of course. But never from a packet. Mixes were blasphemy in our home.
The Queen of Deepavali – Mysore Pak
My most cherished sweet was Mysore Pak. But not the melt-in-mouth version from shops. This was our family recipe, passed down generations.
The Process Was Almost Sacred:
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Fresh white butter was made and melted to prepare ghee
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Besan (gram flour) was roasted in that ghee until aromatic
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A sugar syrup was made — the perfect “one-string consistency” was crucial
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The besan was added in
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More ghee was fed into the mixture at intervals while stirring constantly
Twenty-five minutes of feeding and stirring — and voila — a golden, porous fudge, slightly crisp and deeply satisfying.
The taste? Like honeycomb, but better. This was the only Mysore Pak I ever knew — and the only one I ever loved.
The Rituals: Oil Baths & Sweet Beginnings
Morning started painfully early, with my grandmother pouring hot oil on my head — part of the abhyangasnanam ritual for auspicious days.
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After the bath came:Dressing in new silk dresses
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Visiting God with sweets laid out
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And finally, being fed Mysore Pak by my grandmother
- The rest of the day?
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Crackers with friends
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Hot idlis and coconut chutney
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Watching Tamil blockbusters on TV
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And endless eating
Passing the Torch: Sweetness, Mess & Memories
What stayed with me wasn’t just the taste — but the feeling.
I regret never being invited into my grandmother’s cooking sanctum — it was her territory. But one day, when I become a mother, I want to invite my child in — mess, fun, and all.
Because what are traditions, if not memories with a bit of mess and magic?
Recipe Corner: The Easy 7-Cup Cake (Inspired by Mysore Pak)
This version is not quite Mysore Pak, but close in flavour and texture — and much easier to make with kids.
Ingredients:
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1 cup besan (gram flour)
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1 cup milk
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1 cup ghee
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1 cup grated coconut
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3 cups caster sugar
Method:
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Grease a tray with ghee or unsalted butter
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Gently roast besan until raw smell disappears
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In a pan, dissolve sugar in milk and mix with besan, stirring constantly
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Add grated coconut and half of the ghee
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When it bubbles, add remaining ghee and stir
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Once it leaves the sides of the pan, turn off the heat
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Pour into the tray and cut into squares while warm
Perfect for Diwali, and even better with little hands helping out.
Frequently Asked Questions (FAQ)
Q1. What’s the difference between Mysore Pak and 7-cup cake?
A: Mysore Pak uses sugar syrup and has a drier, porous texture. 7-cup cake is richer, softer, and easier to make.
Q2. Can I make Deepavali snacks at home without machines?
A: Absolutely! Traditional recipes like murukku, ribbon pakoda, and mixture can all be made with basic tools — the key is patience and love.
Q3. Why is an oil bath done during Deepavali?
A: It’s a cleansing ritual symbolizing purification before celebration. It also has Ayurvedic benefits, like improved circulation and relaxation.
Q4. How can I get kids involved in festive cooking?
A: Assign small tasks:
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Mixing batter
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Pressing moulds
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Lining trays
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Tasting (of course!) It builds memories — and skills!
Final Thoughts
Deepavali isn't just about lights or luxury.
It’s about rituals, recipes, and relationships — stitched together by stories and spices, love and laughter.
So this year, as you light your home, don’t forget to light a few memories in your kitchen too.
About the Author
Vijetha Rangabashyam is a 9-to-5 Jewellery Editor and a 24/7 food lover. She is also the founder of The Guilt Free Pantry, a label that creates low-carb desserts for people with a sweet tooth. Her greatest joy? Making sweets that feed both body and soul.
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