How We Celebrated Deepavali 2010 – Feasting

Kolam made with coloured rice and powder. In India they use traditional clay oil lamps, but tea candles were used here.

photo by bookjunkie

Murruku – deep fried and savoury. Imagine pretzels with indian spices.

photo by bookjunkie

Rose flavoured acchu murukku – a variation of the above but this one’s sweet.

photo by bookjunkie

My favourite are pineapple tarts that melt in your mouth (my cousin didn’t have time to make her incredible ones with fresh pineapple so she got store bought ones this year). Actually these are not traditional and you won’t find them in India. It’s something we borrowed from our fellow Chinese Singaporeans. In Singapore, what’s so cool is, there’s a lot of intermingling and blurring of cultural lines. I think that makes us truly Singaporean. For instance, it’s not a tradition to give kid angpows (lucky money packets) but these days I see Indian versions with purple packets.

photo by bookjunkie

Sugi biscuits which are traditional made with ghee which is milk fat.

photo by bookjunkie

Another sweet kind of cracker called chippee.

photo by bookjunkie

About bookjunkie

Blogging about my daily life in Singapore helps with my mid life crisis.
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2 Responses to How We Celebrated Deepavali 2010 – Feasting

  1. 365days2play says:

    How was your Deepavali? Was it celebrations the whole day? The murruku looks wonderful, is that homemade? I love murruku but I suppose it’s very unhealthy?

    • bookjunkie says:

      half the family was away so we’re kinda waiting for them to return to celebrate again 🙂 I think the murrukku was homemade but unhealthy cos it’s deep fried.

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