Navratri-themed dessert recipes for 2022: Navratri, a nine-day celebration, is quickly approaching. During this time, many individuals choose to fast on some or all of the nine days. Navratri is a time to feel joyous, spend time with family and friends, and enjoy delectable satvik food whether or not you are fasting throughout the festival. Even if they are not fasting during Navratri, individuals consume satvik cuisine and avoid tamasic and rajasic items like eggs, onions, garlic, and other rajasic foods. On each day of the festival, from Shailputri, Brahmacharini, Chandraghanta, Kushmanda, Skandamata, Katyayani, Kalaratri, and Mahagauri to Siddhidatri, worshippers adore Maa Durga in nine different incarnations.
- Boondi laddus with almonds and goji berries (Recipe by Chef Manish Mehrotra)
servings: four (2 Boondi ladoo each)
Ingredients
For batter for ladoo
1 1/2 cups of besan
1 cup of water
12 teaspoon cardamom powder
14 cup of roasted almond slivers
Goji berry: 3 tablespoons
Ghee — 3/4 cup
deep-frying with sunflower oil
Regarding the sugar syrup
1 1/2 cups sugar
3/4 cup of water
A few strands of saffron
METHOD:
Put water, sugar, and saffron strands in a skillet and heat it gently. The syrup should be cooked until it reaches the consistency of one string. Warm up the sugar syrup.
In a pan with a thick bottom, heat the oil.
Besan, cardamom powder, and water are combined to create a batter.
Drop a few droplets of the batter into hot oil to test its consistency; if it gets flat, the batter is thin; if it develops peaks, the batter is thick.
Add more besan to make the batter thicker, and water to make the batter thinner.
To create boondis, place a perforated ladle in heated oil and, using a spoon, spread the boondi batter over it. The boondis should be circular, so make sure there isn’t much space between the perforated spoon and the pandon.
Avoid overfrying and overcrisping the boondis.
When the oil stops sizzling, take them out and place them in the sugar syrup. Drain the syrup and remove the boondis.
Combine the boondis with the goji berries, almond slivers, and approximately one tablespoon of ghee for binding.
Create and shape golf-sized roundels. Make the mixture stick-free by using ghee on your hands.
- Rose and Almond Kheer (Recipe by Chef Manish Mehrotra)
4-5 serves
Ingredients
Milk, full fat, 2 litres
Rice Gobindo Bhog (or any other rice available)
40 grammes of grain sugar
3–4 drops of rosewater
10 grammes of dried rose petals
Almonds, 100 grammes
25 g of almond slivers
METHOD
Rice should be given a 20-minute soak in water.
In a heavy bottomed pan, heat the milk until it boils, then lower the heat and simmer the milk until it has been reduced to half its original volume.
After draining the water, add the soaked rice and cook on low heat until the rice is tender and the mixture thickens.
On low heat, add the chopped almonds and simmer for an additional 15 minutes.
Place aside for cooling. After cooling, mix in rose water. Keep chilled until serving.
Almond slivers were roasted in an oven at 180 degrees for five minutes, or until golden brown. Before serving, garnish with slivers and dried rose petals.
- Simple Pound Cake
(Recipe created by home baker Anantikaa R Vig, Freshly Baked by Anantikaa)
(About 1/2 kilogramme.)
INGREDIENTS
Maida, 140 grammes (1 cup 2 tbsp.)
- 150 grammes (3/4 cup) of curd
- 100 grammes of sugar (About 1.5 cups)
- 65 g of refined oil, or less than 1/2 cup
- 1 teaspoon baking powder. 6. Soda, 1/2 teaspoon
- 1 teaspoon vanilla essence
Method
- Scale each component, then set it aside.
- Place curd in a bowl and gradually whisk in sugar.
- Stir baking powder and soda into the curd mixture.
- Leave out for 10 to 15 minutes.
- Whip the mixture in the oil slowly and gradually until an emulsion forms.
Add vanilla essence in step 6.
- 1-2 times fold the flour in.
- Place the prepared dish in a greased pan that is 6-7 inches deep and bake for 30-35 minutes at 180 °C.
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