Bakshanam.

In Paati’s hands, the magic begins,

Rice and dal, all sieved through tins,

Butter melts in the waiting flour,

The kitchen hums this festive flow.

Press the murukku, spiral neat,

Golden curls that smell so sweet,

Drop the thattai, flat and round,

It sizzles, sings, in oil sound.

Omappodi like threads of gold,

Ribbon pakoda — firm, yet bold,

Seedai dancing, tiny spheres,

Boondi raining like festival cheers.

Steel dabbas click, the treasures hide,

Yet children creep and peer inside,

For every crunch is joy untold,

A taste of love in Paati’s hold.

So when the lamps of Jayanthi glow,

It’s not just cradle that steal the show —

It’s the bakshanam, crisp and warm,

That makes the heart feel safe from harm.

Paati’s pan turns amber bright,

Paagu rises, threads of light;

Touch and roll—one-string fine,

Adhirasam blooms, a jaggery sun.

Boondi rains through ladle holes,

Cardamom drifts, a secret told;

Warm palms round the gold to stay—

Laddus set like little moons of May.

Ghee rivers in a copper tray,

Besan whispers, bubbles play;

Knife through clouds—Mysore pak,

Crumbles soft, yet holds its spark.

Urad swirls in sugar seas,

Jangiri wheels with saffron breeze;

Lift and drip, a glazed embrace,

Festival halos stacked with grace.

Nei appam hums, banana-sweet,

Somas sighs with flaky pleat;

Therattipal, slow-milk dream—

White lightning in a silver seam.

Steel tins click; outside, shop bells call,

Pink boxes boast through gilded stall—

But Paati’s sweets, still warm within,

Outshine the market with memory’s grin.

Bakshanam: The Festive Art of Traditional South Indian Snacks

In South Indian households, Bakshanam is more than food—it is a tradition, a craft, and a celebration of taste. The word Bakshanam in Tamil and Telugu loosely translates to “special prepared eatables,” often referring to the crispy, aromatic snacks made for festivals, weddings, and auspicious occasions. These treats are not everyday fare; they are culinary expressions of joy, hospitality, and devotion.

The Meaning and Significance

Bakshanam is typically made in advance for occasions such as Deepavali, Janmashtami, Navaratri, and weddings. In the olden days, guests visiting for functions were welcomed with a platter of bakshanam alongside sweets, symbolizing abundance and care. These snacks also served as travel food, staying fresh for days or even weeks without refrigeration.

Varieties of Bakshanam

Every region and community has its signature items, but common staples include:

Murukku – A spiral-shaped crispy snack made from rice flour and urad dal flour.

Thattai / Nippattu – Flat, crunchy discs seasoned with spices and lentils.

Seedai – Tiny, deep-fried rice flour balls made for Krishna Jayanthi.

Ribbon Pakoda – Wide, ribbon-like strips fried to perfection.

Omapodi – Fine strands flavored with ajwain (omam).

Mixture – A combination of sev, boondi, fried curry leaves, and peanuts.

Each has its own charm, texture, and method of preparation.

The Process.

1. Preparation of Ingredients – Flours are sieved to remove lumps, spices are ground fresh, and lentils are roasted and powdered for aroma.

2. Kneading the Dough/Batter – Ingredients are mixed with butter, ghee, or oil and kneaded into a smooth dough. The consistency is crucial—too soft, and the bakshanam soaks oil; too hard, and it turns brittle.

3. Shaping – Using brass or steel nazhi (press), the dough is shaped into spirals, ribbons, or strands.

4. Frying – The shaped dough is deep-fried in batches over medium heat to ensure even cooking. The sizzling sound and golden hue are signs of perfection.

5. Cooling and Storing – Once cooled, the snacks are stored in airtight tins to retain crispness.

Making bakshanam is a family activity, often done in large batches. Women of the household come together, chatting and laughing as they press, fry, and taste-test the items. In joint families, bakshanam making was a ritual that bonded generations. During weddings, professional cooks (brahmin cooks in Tamil tradition) would prepare enormous quantities, filling the house with a festival-like aroma.

Adaptations

Today, while some prefer store-bought versions for convenience, many still swear by the homemade taste. Health-conscious adaptations include baking instead of frying, using millets instead of rice, and reducing oil without compromising flavor.

Adhirasam: jaggery one-string (oru kambi) paagu, dough rests overnight for a soft, puffed disc.

Boondi laddu: tiny, even pearls; bind while warm with a hint of ghee.

Mysore pak: keep ghee hot and flowing; add in stages till the batter “burps” and turns porous.

Jangiri: thick, well-aerated urad batter; pipe tight coils, soak hot-into-hot syrup.

Somas/Karanji: rub fat into flour till sandy; rest dough so the shell fries flaky, not hard.

Bakshanam making is an art that blends culinary skill, patience, and cultural memory. The crisp murukku, the spicy thattai, the delicate omapodi—each piece carries with it the joy of the occasion it was made for. More than a snack, bakshanam is a bite of tradition, a taste of togetherness, and a reminder that festivals are celebrated not just in temples and halls, but in the kitchen too.