Iyer weddings are an elaborate affair. The wedding rituals are elaborate too. Brahmins are orthodox , god fearing and follow rituals to the core. The rituals begin with offering prayers to ancestors to seek their blessings. Followed by vratham where the groom and bride take vows, the exchange of garlands, kanya dhanam and so on.
For my grandparents it was a dream come true ,to see their first grandchild get married. And they invited over all kith and kin, to grace the occassion. There was a riot of colours beautiful aunties and cousins,friends and relatives all decked up in silk saris and ghagra cholis. Jasmine strings long and longer.. adorned their hair dos.
Papa had arranged a very popular caterer in the town Mr Rajashekar..He along with his son runs the best catering business for close to 25 years now. Professional to the core. They did an excellent job in the decoration , the food, the cheru (sweets and snacks given to all the guests as a return gift) ...I saw hundreds of laddoos, murukus , adirasams, mysore paks and so many sweets lined up ready to accompany me to my husbands' house.
Nalangu , is a ritual performed in the afternoon, after the lunch. This one is like an ice breaker. After the heavy 4 course wedding lunch 'sathi' wonder how all the guests kept themselves awake . Where the bride and groom play small games like breaking a papad on each others head, rolling a coconut. All the ladies sit in two teams the bride and the grooms. They are allowed to tease and make fun of the couple.
Guests were offered coffee along with badusha or balu shahi. They are Indian doughnuts..
I love badushas, they are easy to make and make a great snack. Badushas are heavy and are made on special occassions like a wedding , or Diwali the festival of lights.
Maida (all purpose flour) 2 cups
Ghee 1/2 a cup
Curds 1/2 a cup
Baking Soda 1/4 tsp
Sugar 2 cups
Water 1/2 a cup
Add ghee and curds to maida and knead dough. Continue to knead for 10 minutes and set aside for 15 minutes.
In a thick bottom vessel add sugar and water. Make a thick syrup. This should take about 15
minutes of cooking time on medium flame. Stir to avoid the syrup from burning. Set aside.
Take a medium size dough ball and flaten as shown in the picture. Heat ghee in a frying pan. Fry the balls till light brown. Add them to sugar syrup. Make sure the balls are coated well. Remove after 1 minute and place on a tray to cool.
Garnish with almond slices or pista.