Dussehra 2023: Recipes To Prepare On This Day To Bid Farewell To Maa Durga On A Sweet Note
As a part of this joyous occasion, families come together to exchange greetings and indulge in a variety of delectable sweets.
Vijay Dashami, also known as Dussehra, is a vibrant and culturally significant Hindu festival celebrated with great enthusiasm across India. It symbolizes the victory of good over evil and marks the triumph of Lord Rama over the demon king Ravana. As a part of this joyous occasion, families come together to exchange greetings and indulge in a variety of delectable sweets.
Here are some recipes that you can try on this day.
1. SAFFRON PUDDING (By Chef Najmieh Batmanglij, American Pistachios)
Ingredients:
- 1 cup rice
- ½ teaspoon sea salt
- 7 cups water
- 2 cups sugar
- ¼ cup oil or unsalted butter
- ½ cup raw pistachio kernels
- ½ teaspoon ground saffron dissolved in 2 tablespoons hot water
- 1 tablespoon ground cardamom
- ½ cup rose water
For Garnish:
- 2 teaspoons ground cinnamon
- 2 teaspoons slivered almonds
- ¼ cup candied orange peel, chopped
- 2 teaspoons chopped pistachios
Method:
- Clean and wash the rice, changing the water several times. Drain.
- In a large pot, combine the rice and salt with 7 cups of water, and bring to a boil, skimming the foam as it rises.
- Cover and simmer for 35 minutes over medium heat, stirring occasionally, until the rice is quite soft.
- Add the sugar, stirring constantly with a long, wooden spoon for 5 minutes until the sugar has dissolved.
- Add the oil, pistachios, saffron water, cardamom, and rose water. Stir well.
- Reduce heat to low, cover, and simmer for 50 to 60 minutes or until you have thick, smooth pudding.
- Remove from heat and immediately spoon the pudding into individual serving bowls or a large bowl.
- Decorate right away (before the pudding has cooled) with cinnamon, almonds, orange peel, and pistachios.
- Allow to cool at room temperature, then chill in the refrigerator. Serve the pudding chilled.
2. DATE PIE (By Chef Najmieh Batmanglij, American Pistachios)
Ingredients:
For Filling:
- 1 cup coarsely chopped raw pistachio kernels
- 3 cups pitted dates
For Roux:
- 1 cup oil or unsalted butter
- 1½ cups unbleached all-purpose flour, sifted
For Dusting:
- 1 teaspoon ground cinnamon
- 2 teaspoons ground cardamom
- ½ cup confectioners’ sugar
For Garnish:
- 1 cup ground pistachios or toasted shredded coconut
Method:
- In a wide skillet, toast the pistachios over medium heat for 1 to 2 minutes, shaking the skillet back and forth. Set aside and allow to cool. Stuff each date with a few pistachio kernels.
- Arrange the dates, packed next to each other, in a flat 9-inch pie dish.
- To make the roux: In a wide, deep skillet, heat the oil over medium heat, add the flour, and fry, stirring constantly for about 15 to 20 minutes until the mixture is a golden caramel colour (beware to neither undercook or overcook the flour).
- Spread the hot roux over the dates, pack down, and smooth out with the back of a spoon to create an even surface.
- Meanwhile, in a small bowl, mix together the cinnamon, cardamom, and confectioners’sugar. Sprinkle evenly over the pie while still warm.
- Sprinkle the ground pistachios evenly over the surface. Allow to cool thoroughly.
- Just before serving, cut in small pieces (traditionally diamond shaped). Carefully arrange these on a serving platter or serve on the same plate.
3. CHOCOLATE CHIP PISTACHIO BARK (By Chef Sherine Chou, American Pistachios)
Ingredients:
1C Chocolate Chips, dark or semi-sweet
1/2 Pistachios, chopped
Method:
- Lay parchment on a baking sheet.
- Roughly chop pistachios.
- Melt chocolate chips in the microwave for 30 seconds or stovetop in a separate bowl over boiling water.
- Spread melted chocolate on parchment.
- Sprinkle the chopped pistachios on top.
- Freeze for 20-25 minutes.
- Break apart into uneven pieces.
4. WARM DARK CHOCOLATE CAKE (By Sumedha Singhal, Director at Nirula’s)
Ingredients:
- 100 grams 65% dark chocolate butter
- 8 tablespoon (½ cup) melted butter
- 2 whole eggs
- 2 egg yolks
- 1/4 cup sugar
- 2 teaspoons flour (since the amount is minimal, this cake can be almost considered flourless)
For Serving (Optional):
- Choice of ice cream
- Cocoa powder or coffee powder for dusting
Method:
- Preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius).
- In a double boiler, melt the 100 grams of 65% dark chocolate and the 8 tablespoons of melted butter. Stir until the mixture is smooth and well combined. Remove from heat.
- In a separate mixing bowl, whisk together the 2 whole eggs, 2 egg yolks, and 1/4 cup of sugar until the mixture becomes thick and turns a pale yellow colour.
- Add 2 teaspoons of flour to the egg mixture and whisk until well combined. This minimal amount gives structure to the cake.
- Gradually pour the warm melted chocolate and butter mixture into the egg mixture while continuously whisking to create a smooth batter.
- Grease four ramekins with butter and dust them lightly with flour. If you are using silicone molds, there's no need to add flour.
- Divide the chocolate batter evenly among the prepared ramekins.
- Place the filled ramekins in the preheated oven and bake for 5-6 minutes. The cakes should have set sides but a warm, gooey center.
- Remove the ramekins from the oven and allow them to rest for about 20 seconds. This will help the cakes to slightly firm up.
- Carefully invert the warm dark chocolate cakes onto individual plates. Serve them with your choice of ice cream on the side. Optionally, dust the cakes with cocoa powder or coffee powder for extra flavor and presentation.
- Enjoy your indulgent Warm Dark Chocolate Cake!
5. AMERICAN CUSTARD APPLE PIE (By Sumedha Singhal, Director at Nirula’s)
Ingredients:
For the crust -
- Refined flour 180 grams
- Icing Sugar 60 grams
- Butter 100 grams
- Milk (As required for binding)
For the filling -
- Green Apple 100 grams
- Custard Powder 10 grams
- Water 80ml
- Raisins 10g
- cashew 15g
- A pinch of Cinnamon Powder
- Sugar 20g
Method:
1) To make the crust
-
Combine refined flour, icing sugar and butter in a bowl until it resembles crumbs.
-
Add a little milk to allow the dough to form, and let the dough rest in the refrigerator for 20 minutes.
2) To make the apple pie filling
-
Peel and cut the apples into small pieces.
-
Then add the chopped apples, custard powder, water, cashews, raisins, sugar, and a pinch of cinnamon powder in a pan.
-
Mix it well, cook it for five minutes on medium flame or on Induction (set at 800).
3) Preheat the oven at 190°C/375°F
4) Make the pie crust by rolling a piece of dough, place it into a pie plate, lining it, then fill it with apple pie filling.
5) Roll out the remaining dough and gently place it over the apple pie mixture. Seal the edges by gently pinching the top and bottom crusts together and remove any excess dough.
6) Bake the pie for about 25-30 minutes until the crust begins to turn golden brown and the filling is bubbly!
7) Let it cool at room temperature for a few minutes before serving. Serve warm!
6. LYCHEE ICE-CREAM (By Owner and Chef Vidisha Bathwal)
Ingredients
- 2+1/2 cup milk
- 1 cup milk powder
- 1/2 cup sugar
- 1 tbsp cornflour
- 1/2 cup lychee plup
- 1/2 cup fresh cream
- 1/2 cup chopped lychee
Method
- Combine 1 cup of milk, milk powder and cornflour in a deep bowl and mix very well.
- Place the remaining 1½ cups of milk and sugar in a deep pan and bring it to a boil on a medium flame for 4 minutes, while stirring occasionally.
- Add the milk powder-cornflour mixture, mix well and cook on a medium flame for 5 to 6 minutes, while stirring continuously.
- Once cooled, add the lychee pulp and fresh cream and mix very well using a whisk.
- Pour the mixture into a shallow icecream container, Cover with and freeze for 6 hours or till semi-set.
- Pour the mixture into a mixer and blend till smooth.
- Transfer the mixture into a deep bowl, add the chopped lychee and mix well.
- Transfer the mixture back into the same container. Cover the top and freeze overnight.
- Scoop and serve immediately.
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