Dussehra Special: Sago Kheer and Besan Ladoo recipes you can make at home

Hyderabad: This year, Dussehra will be celebrated on October 2. Across India, there will be a celebration of culture and food; homes will be decorated, poojas performed and guests welcomed and fed.

Significance of Vijayadashami

Dussehra is also called Vijayadashami, which means ‘victory on the tenth day’ as it is celebrated on the 10th day after the nine nights of Navratri and Durga Puja.

In North India, it commemorates Lord Rama’s victory and in Eastern India, it is marked by the immersion of Goddess Durga idols after days of worship. Therefore, Dussehra signifies courage, devotion and the strength of righteousness.

Each region of India observes the festival in its own unique way, making Dussehra a true reflection of India’s diverse culture and traditions. Different regions have various beloved dishes and sweets that are especially prepared for these festivities.

Here are some easy-to-make recipes that are delicious too.

Sago Kheer

Ingredients

2 cups of milk

1 cup of sabudana /tapioca pearls/ sago

Sugar to taste

1/2 teaspoon cardamom powder (Elaichi)

A few saffron strands

5 cashew nuts, roughly chopped

A few raisins

Method

Wash the sago pearls under running water, strain and keep aside.

In a large bowl, add 2 cups of water and soak sago pearls for at least an hour.

Heat the milk in a heavy-bottomed pan till it starts to boil. Lower the flame and add saffron and cardamom powder. Keep stirring on a low flame until the milk starts to thicken.

Add soaked sago pearls and cook for 10 minutes on low heat. The sago pearls will turn transparent. Add sugar and stir until sugar dissolves. Add chopped cashew nuts and cook the kheer for another 10 minutes till it gets creamy in texture.

Turn off the gas and only then add the raisin. It can be served hot or cold.

Besan Ladoo

Ingredients

1 cup ghee

2 cups besan/chickpea flour

1 cup powdered sugar

3 teaspoons sooji/semolina

A pinch of haldi/turmeric powder

Half a teaspoon of cardamom/elaichi powder

A few chopped almonds

Method

In a pan, add ghee and besan flour and cook on low heat. After some time, add sooji/semolina and mix.

Keep mixing till slightly brown. Add a pinch of haldi/turmeric and stir. Let it cool, then add elaichi powder and powdered sugar and make ladoo. Children can also be involved in making the ladoos after the mixture cools down.

Mishti Doi

Ingredients

1 tin of condensed milk

3 cups fresh natural yoghurt/dahi/curd

1 pinch elaichi/cardamom Powder

Method

Tie the yoghurt/curd in a muslin or cheese cloth and hang it for 30 minutes to remove water content.

In a bowl, add the condensed milk, hung yoghurt/curd, and cardamom/elaichi powder. Mix well and then cover the bowl with foil or a grease-proof paper.

Place the bowl in a pressure cooker without a weight and steam for about 20 minutes. Check if it has set; otherwise, steam for another 5 to 10 minutes.

Cool and refrigerate for a few hours before serving.

You can add chopped nuts like almonds and pistachios for even more flavour and drizzle some honey on top.