Happy Dussehra to all my friends and readers of my blog.
Victory of Good over Evil!!
Dussehra is celebrated all over India but in different forms and every place has its own charm…In North India three huge effigies of the demons Ravana, Kumbhakaran and Meghanad measuring up to 50 feet is built and stuffed with firecrackers.
In Gujarat Dasara is celebrated with special pooja, Garba and dandiya dance, it is a traditional dance of the Gujrat region, where both men and women dress in traditional and colorful costumes and dance in-groups. The dance starts at night and goes on till midnight.Before they start the dance, the aarthi ritual to Maa Ambe is offered with the whole group singing songs in praise of the goddess.
In east India mainly West Bengal navaratri and dasara is celebrated in a special way too as this being thier biggest annual festivals. Durga Puja, which starts on the fifth day is the biggest festival. It is the festival to commemorate the triumph of Good over Evil. Community celebrations are very common and huge idols of Durga slaying Mahishasura are installed in colorful pendals (marquee). In the evenings people around that place come together to enjoy musical and cultural evenings. The last day of the festival is known as Dasara or Vijayadashami.
In South India golu / kolu is a traditional form of celebrating the nine days of navaratri..in this people at home decorate clay dolls of god and goddess and offer prasadam everyday. Ayudha Pooja is a celebration during Dasara. On this day the weapons used during war were worshiped in the palace. The common people worship machines, implements and vehicles at home, factories and offices. A simple way to thank god for all the mad made things provided to us.
Jalebi Recipe ( Indian Sweet ) – Dussehra Special
For the Batter:
- 1/2 cup All Purpose flour (Maida)
- 1 teaspoon Gram flour (besan)
- 1/2 teaspoon yeast
- 1/2 teaspoon oil
- 1/2 teaspoon sugar
- About 1/3 cup of lukewarm water (as needed to prepare a look-alike pancake consistency batter )
For the Syrup:
- 1 cup sugar
- 1/2 cup water
- Cardamom powder a pinch
- Saffron few strands
- 1 teaspoon of lemon juice
For making the Batter:
- Dissolve the yeast in warm water and let it rest for about 5 -7 minutes.
- Mix the flour, besan (gram flour), oil, and sugar together preferably in a ceramic bowl.
- Now add the yeast solution and mix well, ensure that there are no lumps and the batter is smooth.
- Keep the batter aside and let it sit in a warm place for one hour or little more but ensure you don’t over ferment it by putting it in warm place for more time.
- After an hour the batter will be fermented and will become little sticky and lacy.
For making the Syrup:
- Boil the sugar and water together. Add the lemon juice and saffron and let it boil on low to medium heat till it reaches a single thread consistency.
- Heat the oil in a kadai or a flat frying pan .
- Fill the Jalebi batter into a piping bag or you can use an empty bottle like I used.
- Squeeze the Jalebi batter out in the hot oil to form coils shape and keep repeating it.
- Deep fry them until they are golden and crisp all over but not brown.
- Remove from the kadhai and drain on kitchen paper.
- Allow it to cool for few minutes.
- Let jalebi soak in the hot syrup for about a few seconds and take out.
- Serve hot.
Enjoy them hot and crispy!!