KANKECHE DIVE/ WHEAT FLOUR LAMPS

Deep Puja, also called as Deep Pujan, is done on Amavasya Day in Ashada month in Mahrashtra and few parts of Telangana, Andhra Pradesh and Karnataka. It is observed to welcome the blessed Shravan month by all Hindu people. Devotees believe that by lightning all the diyas and lights will ward the negative energy present in the house and will also purify the house’s environment before the beginning of Shravan Month. The Hindu devotees clean their homes and decorate before performing Deep Pujan. The Hindu devotees clean all the diyas they had in their house and light them at the time of Pooja or You can make the diyas with whole wheat flour and jiggery and light them up at the time of Pooja. The holy lamps and diyas are arranged in the Pooja room and then special poojas are performed. Dedicated Hindu trust that the worship of Diya will bring knowledge and will help the devotees get the blessings of Ashta Lakshmis. In various regions, Deep Pooja is celebrated for many reasons. A few people offer it to welcome the Shravan month as it is one of the holiest month and many rituals and vrats are performed amid the month. Ashada Amavasya is the last day of Ashada month and following is the Shravan/ Sawan month. Another special recognition of Ashada Amavasya in Maharashtra is the Gatari Amavasya. On this day, people offer their respects in the from of prayers and food to their deceased ancestors. It is known as Pitru Tarpan/ Shraddha.

INGREDIENTS:

1 Cup Whole Wheat Flour

2 tablespoon Ghee/ Oil

1/8 teaspoon Nutmeg Powder

¼ teaspoon Cardamom Powder

A pinch of Turmeric Powder [optional]

1 Cup Jaggery

¼ Cup Water

Salt as needed

Ghee for serving

METHOD:

STEP 1 – Add jaggery and water to a sauce pan and heat it.

Stir it well and cook till jaggery get dissolved. Here we don’t need to make a string consistency, so don’t overcook. When jaggery is completely dissolved switch of the flame and keep the syrup aside.

STEP 2 – Now in a mixing bowl or big plate, add wheat flour, nutmeg powder, cardamom powder and salt and mix well.
STEP 3 – Make a well in the centre. Then add hot ghee in the well and mix well.

STEP 4 – Add jaggery syrup in small batches and make a smooth dough.

STEP 5 – Cover and keep the aside for 10-15 minutes.

STEP 6 – After 15 minutes, knead the dough for 2 minutes. Divide the dough in equal portions.

STEP 7 – Take one dough portion and  press in the centre with your thumb and shape it like a bowl .
STEP 8 – For make the base, press the sides with your index finger and thumb and make it flat.

STEP 9 – Make all the lamps likewise and keep aside.

STEP 10 – I don’t have a steamer, so used idli steamer. Add 2 glasses of water in steamer and heat it up.

For steaming lamps,  keep a colander or any slotted plate/ bowl over the idli steamer.

STEP 11 – Keep a wet cotton cloth over it[see notes] and keep the lamps in it one by one.
STEP 12 – Cover it and steam for 15-20 minutes.

STEP 13 - Once done, let the lamps cool for 5 minutes.

Pour some ghee in each lamp and serve.

NOTES: *Cloth helps to prevent the lamps from sticking to the base.