Festive flavours 

Whether you’re celebrating Dasara or Durga pujo, there are plenty of delicious dishes you can prep at home 

Published: 09th October 2021 06:54 AM  |   Last Updated: 09th October 2021 06:54 AM   |  A+A-

By Express News Service

Hayagreeva (Recipe by Madhuri Aggarwal, @msaggarwal) 

Ingredients

  • Bengal gram/ Chana Dal 1 cup 
  • Jaggery 1 cup 
  • Poppy seeds 2 tbsp  Grated dry coconut 1/4 cup
  • Cardamom/ Elaichi 3

Method

  • Soak the Bengal gram for half an hour and pressure cook till it is firm. Usually, it’s cooked for three whistles.
  • In a deep pan, boil 2 cups of water along with jaggery, poppy seeds and grated dry coconut. 
  • Boil it till the jaggery dissolves completely and it gets syrupy. Not a one-string consistency but syrupy. 
  • Add the pressure cooked lentils into this syrup, cover it and cook it till the lentils soak all the syrup and thickens. 
  • Add cardamom powder and give it a good mix. 
  • Make sure you do not mash the lentils too much.
  • Garnish it with some grated dry coconut, toasted poppy seeds, serve hot.

Gujjia  (Recipe by Neel Sharma, @grihamsocial)

  • Plain flour 2 cups  Ghee 4 tbsps, melted (clarified ghee) + 3 tbsp 
  • For roasting filling  Water as required to knead the dough  Salt 1/2 tsp  Oil for deep frying 
  • For the filling 
  • Dry coconut 1/2 cup  Mawa 1/2 cup  
  • Powdered sugar 3/4 cup 
  • Cardamom powder 1 tsp  
  • Nutmeg powder 1/4 tsp  Pistachios fistful  Cashew nuts fistful 
  • Almonds 1/4th cup (blanched and peeled)

Method 

  • In a bowl, add flour, salt, ghee and knead the dough. Divide the dough and shape it into small balls. Keep aside, covered, for half an hour.
  • Heat a pan, add 1/2 tbsp ghee, add grated coconut, and roast over medium flame for a few minutes, till it turns golden brown. Add a tbsp of ghee, nuts, and roast till golden. Remove, cool and make a coarse powder.
  • Drizzle 1/2 tbsp of ghee and add the khoya/mawa and roast for 5-6 mins. Powder the sugar and mix with the roasted dry coconut, groundnuts, and mawa. Add the cardamom powder and mix well. Set aside the prepared filling.
  • Now, roll each ball with the rolling pin into a thin puri.
  • Spread a tbsp of the filling on one — half of the rolled — out dough. Wet your finger and run it along the edges of the spread-out dough with water and fold over to the opposite end, enclosing the stuffing to form a semi-circle. Use a fork to seal the edges. Twist the edges.
  • Heat enough oil in a wide vessel. Slowly drop 3-4 gujiyas into the oil and deep fry them on medium flame till golden brown. Drain the gujiya with a slotted ladle and place it on a plate.
  • Cool and store in air-tight containers. Gujiya remains fresh for at least a week and can be stored up to 2-3 weeks.

Rava Kheer (Recipe by Sindhu Bharadwaj, @slurpyplatter)

  • Rava 50 gm 
  • Full fat milk 2 cups (can use non-dairy mylk as well for vegan option)  Sugar 3/4 cup  Saffron strands a pinch (soaked in a tbsp of warm milk)  Mixed nuts ( almonds, pistachios, cashews) 
  • 2 tbsp finely chopped
  • Raisins  1 tbsp 
  • Ghee 1 tbsp 

Method

  • Roast the rava on medium flame for 5-7 minutes until aromatic.
  • Add milk and cook the rava till it thickens to a porridge consistency. 
  • Now, add the sugar and mix well. Keep the flame on low until the mixture thickens further, add the saffron milk. 
  • Heat ghee in a pan and add the nuts, raisins. Pour this over the kheer and enjoy it warm.   

Shahi Tukra (Recipe by Vandana Hasija, @vandyskitchenblr)

Ingredients 

  • Slices of bread 2  Milk 1 cup  Oil for frying 
  • A few sliced pista flakes Syrup  Sugar 1 cup  Water 2 cups   Elachi powder 1 tsp  
  • A few strands of kesar  Rabri  Milk 1 litre  
  • Sugar 1 tbsp  Elachi powder 1 tsp  

Method 

  • Pour milk in a plate .
  • Cut the bread into triangle or square shape. 
  • Heat oil in a khadai. Individually dip each bread slice in milk for just a second and deep fry on medium flame till golden brown. Repeat the same with the rest.
  • Syrup:   Boil sugar and water; when sugar melts, add kesar (dissolved in warm water) and elachi. 
  • Boil for 20 minutes till you get a thread-like consistency. Turn off the flame.
  • Dip each slice of bread in the syrup. Allow it to soak for 5 minutes. Keep  it aside.
  • Rabri:  Boil one litre of milk, reduce till half. Stir continuously. 
  • Add sugar, and mix it. Add elachi and  mix  again for 5 minutes. Allow it to cool. Keep it in the fridge or enjoy at room temperature. 

How to serve

  • In a  serving plate, place sweet bread, pour Rabri on top, garnish with sliced pistas.


Comments

Disclaimer : We respect your thoughts and views! But we need to be judicious while moderating your comments. All the comments will be moderated by the newindianexpress.com editorial. Abstain from posting comments that are obscene, defamatory or inflammatory, and do not indulge in personal attacks. Try to avoid outside hyperlinks inside the comment. Help us delete comments that do not follow these guidelines.

The views expressed in comments published on newindianexpress.com are those of the comment writers alone. They do not represent the views or opinions of newindianexpress.com or its staff, nor do they represent the views or opinions of The New Indian Express Group, or any entity of, or affiliated with, The New Indian Express Group. newindianexpress.com reserves the right to take any or all comments down at any time.

flipboard facebook twitter whatsapp