1. Gasagase Payasa (a poppy-seeds sweet porridge)
Dasara is around the corner and many families like to re-do everything in the house from cushion covers to new curtains to new bedsheets and even new clothes. The significance of the festival is to mark the triumph of good over evil. Celebrated for a period of ten days in Karnataka, it is an auspicious time for all locals. If you have invited guests over and are confused about what to make for them, find this list of desserts that are quick preparations.
Ingredients: Gasagase, Rice, Jaggery, Grated Coconut, Milk, Water, Cardamom
Preparation: Start by dry roasting 3 tablespoons of Gasagase, or poppy seeds, along with 2 teaspoons of rice in a pan on medium flame. Once the latter turns completely white, set the Gasagase and rice to cool on the side. Grind the poppy seeds and rice mixture with 1/2 cup of grated coconut and one piece of cardamom. Remember, it must be a smooth and runny paste, so add water if you have to. Then, transfer the whole mixture to a heating vessel. Further, add 2 cups of milk, 1/2 cup of jaggery and some more water. This mix has to be occasionally stirred until it comes to a boil. And voila, the dish is ready to be served. Regardless of whether you have this dish hot or cold, we assure you it will be equally delicious!
2. Mysore Pak Holige
Ingredients needed: Mysore Pak, Chiroti rava (wheat-based rava-sooji), Maida, Cardamom powder, Oil
Preparation: Start by mashing some Mysore Pak in a bowl. Add a pinch of cardamom powder to give it the extra flavour if you want. That’s all you need for the filling! Next, take 1/4 kg chiroti rava and 50 gms of Maida to mix in a bowl by adding some oil. Add water slowly to this and make a smooth dough. Then, divide the dough into equal-sized balls. After applying some oil to your hands, start adding the Mysore Pak filling into these balls. It’s just like filling a momo. By placing a sheet of plastic on a rolling board, add some oil to it. Use the filling induced balls and then roll them on the plastic gently. Lastly, cook on a pan until golden brown ( for the best taste, cook only one side) and serve!
3. Sihi Avalakki
Ingredients required: Avalakki, Grated Coconut, Powdered Jaggery, Ghee, Cardamom Powder, Salt
Preparation: Take 1/2 cup of grated coconut and add 1/4 cup of powdered Jaggery in a mixing bowl. The level of sweetness in this dish depends on the amount of jaggery. Add 1/2 tsp of ghee, a pinch of cardamom and salt, for that extra zing. Finally, mix and mash everything together with your hands before adding the avalakki. A scrumptious dish is ready to serve.
4. Puri Unde
Ingredients: Unsalted Puffed Rice, Bengal Gram (Kadle Pappu), Peanuts, Jaggery, Cardamom Powder, Rice Flour, Dry Coconut Pieces, Ghee
Preparation: Lightly roast 3 cups of puffed rice over low flame. This step is done just to heat up the puffed rice. Once done, remove the puffed rice from the flame and in the same pan, add 1 tablespoon of ghee. To this mixture, add around 1 big cup of jaggery. Again, this depends upon the amount of sweetness you want and start stirring. While doing this, add a couple of spoons of water and then continue to stir.
Once the jaggery mix thickens, lower the flame and keep stirring for another minute or two. To test the jaggery, put a drop or two of the mix in the water and if you are able to collect all the jaggery in one go that means your mix is ready. Then add 2 spoons of the Bengal gram along with the 2 spoons of peanuts (peeled and halved). Also, add the dry coconut pieces and give it all a good mix before adding a pinch of the cardamom powder.
Finally, add the puffed rice and give it a good mix before switching off the gas. Be careful because the next step can be tough. The idea is to make the unde while the mixture is hot. So you can either apply some ghee on your hand before making them or use some rice flour. Serve it at room temperature.
5. Kesari Bath
Ingredients needed: Ghee, Cashews, Raisins, Sooji (Rava), Water, Sugar, Saffron Water, Cardamom Powder
Preparation: In a pan, add 2 tablespoons of ghee along with 10 cashews and 1 tbsp of Raisins. Until the cashews turn golden brown, roast all of this on low flame. Remove only the cashews and set aside. Now, add 1/2 cup of rava to the same ghee that was used earlier. Roast it well for approximately five minutes on low flame and before setting it aside to cool.
Take another pan and add 1 cup of water along with rava you had kept to cool. Don’t forget, you need to stir the mix quickly until all the water is absorbed by rava and there are no lumps. Now depending on how sweet you want the dish you can add sugar starting from 3/4th cup onwards. Then, on a low flame, stir until the sugar is dissolved.
During this time, soak a few strands of Saffron for approx 15 mins in 2 tbsp of water. In the pan that the Kesari bath is cooking in, then add the saffron water along with 1/4 cup of ghee and keep stirring. After you are sure that there are no lumps cover with a lid and cook for two more minutes. Switch off the gas, add the roasted cashews and 1/4 tsp of cardamom powder and serve with additional dry fruit toppings if you like.
Which recipe will you try this Dasara? Let us know your thoughts in the comments box below.
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