Durga Puja Gifts Worldwide
No festival is complete without food; so is the case with Durga Puja. Read further to get the recipe of some of delicious delicacies prepared specially during the occasion of Durga Puja.
Durga Puja Recipes
The festival of Durga Puja is celebrated to welcome goddess Durga on earth and to commemorate her victory over Buffalo demon Mahisasura. Celebrated with great vigor and enthusiasm all over India, especially in Kolkata, Durga Puja food is mainly associated with Bengali cuisine. There are several delicacies which are prepared especially during the festival of Durga puja as per the Bengali cuisine, which continues to mesmerise the whole of India. The festival of Durga Puja is all about fasting, feasting and visiting Pandals to worship Goddess Durga and enjoying the mouth-watering delicacies which includes Alur Dum, Luchi, Rasgulla, Chola Dal, and Mishti Doi and so on. While, some food items are prepared as offerings to the goddesses, ample amount of sweets and other delicacies are prepared and exchanged among friends and family members. Read further to learn some of the most popular Durga Puja recipes and pamper your taste buds during the grand festival!
- Saffron Strands ( a few)
- 10-12 Almonds
- 8-10 Pistachios
- 1 tsp. Warm Milk (to soak saffron, almonds and pistachios)
- 400 gm. of Fresh Paneer
- 2 tsp. Milk Powder
- ½ Cup Sugar (lightly powdered)
- ½ tsp. Pistachio essence
- ½ tsp. Cardamom powder
- Ghee (to grease moulds lightly)
- Moulds (of any shape)
How To Prepare
- Take pistachio silvers, almond and saffron and soak them in warm milk. Place them aside to be used as topping. Drain the milk before you use them as topping.
- Take a pan and mix milk powder and paneer.
- Cook the mixture in a low flame. Stir the mixture continuously for 3-4 minutes. Keep the mixture aside to cool down.
- Mix sugar, cardamom powder and essence to it till the dough become smooth.
- Grease the moulds using ghee.
- Keep a few topping mixture (soaked pistachio silvers, almond and saffron) in each mould.
- Keep a few Paneer mixtures as a topping in each mould and shape it accordingly.
- Let them cool down them for a few hours, cautiously unmould it and serve.
Aam Chutney (Mango Chutney)
- • ½ kilograms Green Mangoes
- • ¾ tsp. Panch Phoron
- • 1 tsp. Mustard seeds
- • ¼ tsp. Turmeric powder
- • 2 tsp. Oil
- • 1 cup Sugar or Jaggery
- • 2 Red Chillies (whole)
- • Salt to taste
How To Prepare
- Cut the green mangoes into boat shaped pieces.
- Take a pan and heat oil in it. Add ½ tea spoon of Panch Phoron, turmeric powder and red chilies to it.
- Once it starts crackling, mix the mangoes.
- Add warm water, sugar or jaggery and turmeric powder.
- Allow the mangoes to get cooked and become thick and syrupy.
- Take a Tawa and roast ¼ tsp. of 'Panch Phoron'. Grind it into a powder.
- Once the chutney cools down, sprinkle the powder on the top.
- Allow it to cool down further and have it with your meals.
Feasting has always been associated with the festival of Durga Puja. Hope this article tempts you to try these mouthwatering delicacies during the festival this year.