Delicacies to treat yourself this Durga puja
Celebrate the joy of Durga Puja with a curated selection of delicious recipes, from classic Luchi and Aloo Dum to sweet treats like Sandesh and Sabudana Kheer, bringing warmth and flavour to your festivities
Durga Puja, a major festival celebrated in Bangladesh and India, honours the Hindu goddess Durga's victory over Mahishasura, symbolising good's triumph over evil.
Beyond the vibrant rituals and gatherings though, it is also a time for sharing meals and making cherished memories.
The Business Standard has curated a list of special recipes for this Durga Puja to celebrate the warmth and joy of the festival.
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Luchi and Aloo Dum
Durga Puja celebrations are not complete without Luchi and Aloo Dum, a cherished dish connecting generations.
Traditionally enjoyed as breakfast after prayers, it also makes a great appetiser, with mini luchis and smaller portions served as starters during festive gatherings.
To prepare the Luchi:
Ingredients
● 2 cups all-purpose flour (maida)
● 1/4 teaspoon salt
● 2 tablespoons oil (more, as needed)
● Water (as required)
Instructions
In a mixing bowl, combine all-purpose flour and salt, then mix in two tablespoons of oil until the mixture resembles breadcrumbs. Gradually add water, kneading the dough until smooth and soft. Cover with a damp cloth and let it rest for 30 minutes.
After resting, divide the dough into small balls, roll each into thin discs. Heat oil in a deep pan, fry each luchi until it puffs and turns golden brown on both sides. Drain on paper towels and repeat with the rest.
To prepare Aloo Dum:
Ingredients
● 4 medium potatoes, boiled and peeled
● 2 tablespoons oil
● 1 teaspoon cumin seeds
● 1 bay leaf
● 1 medium onion, finely chopped
● 1 tablespoon ginger-garlic paste
● 2 medium tomatoes, pureed
● 1 teaspoon turmeric powder
● 1 teaspoon red chilli powder (adjust to taste)
● 1 teaspoon garam masala
● Salt to taste
● Fresh cilantro for garnish
Instructions
Cut the boiled potatoes into halves or quarters. Heat oil in a pan over medium heat, add cumin seeds and bay leaves, and let them splutter. Sauté chopped onions until golden brown, then add ginger-garlic paste and cook until the raw smell disappears.
Stir in tomato puree and cook until the oil separates. Add turmeric, red chilli powder, and salt. Mix well, then gently toss in the potatoes, cooking for 5 minutes. Sprinkle garam masala, stir gently, and remove from heat.
Garnish with fresh cilantro. Serve hot with luchis, and enjoy!
Bhoger Labra (mixed vegetables)
It is a traditional mixed vegetable dish served as part of the sacred "bhog" during Durga Puja. This dish is made with various seasonal vegetables and cooked with minimal spices, without onions or garlic, allowing the natural flavours to shine.
Ingredients
● 1 cup pumpkin, diced
● 1 cup eggplant, diced
● 1 cup potatoes, diced
● 1 cup green beans, chopped
● 1 cup radish, diced
● 1 cup sweet potatoes, diced
● 1/2 tsp turmeric powder
● 1 tsp cumin seeds
● 2 dried red chilies
● 1 bay leaf
● 1 tsp ginger paste
● 2 tbsp mustard oil
● 1 tsp sugar (optional)
● Salt to taste
Instructions
Heat mustard oil in a large pan and add cumin seeds, dried red chilies, and a bay leaf, allowing them to crackle. Sauté ginger paste for a minute until fragrant.
Add diced vegetables (potatoes, pumpkin, radish, sweet potatoes, eggplant, green beans), sprinkle turmeric powder and salt, then mix well. Cook on low heat, stirring occasionally, until the vegetables are tender. Add water if necessary to prevent sticking, and adjust salt and sugar as desired.
Serve hot with Bhoger Khichuri or steamed rice.
Chirer Polao
This delightful pilaf combines soft beaten rice (chire) enriched with spices, vegetables, nuts, and raisins. Its light yet satisfying nature makes this a comforting meal while paying homage to the goddess Durga.
Ingredients
● 1 cup chire/ flattened rice
● 1 tbsp vegetable oil
● 1/4th cup beans diced
● 1/4th cup carrot diced
● 1/4th cup green peas
● 1/4th cup potato
● 1 bunch cilantro finely chopped
● 1/4th cup capsicum diced
● 2/3 green chilli chopped into small pieces (adjust the spice accordingly)
● Handful of cashew nuts, peanuts, and Raisins
● 1 tsp turmeric powder
● 1 tbsp sugar
● 1 tsp salt
Instructions
First, sift the chire to remove dust and fine particles, then wash thoroughly and soak in water until softened. Strain once soft but not mushy.
After 5 minutes, mix one teaspoon of salt and one tablespoon of sugar with the chire. Heat a non-stick pan and add one tablespoon of oil. Fry peanuts and cashews until lightly browned, then set aside.
In the remaining oil, cook potato, carrot, and beans for a few minutes. Add green chilli, capsicum, and peas, seasoning with salt and turmeric. Cook for about 5 minutes, stirring frequently.
Once the vegetables are soft, mix in the chire. Add the fried peanuts, cashews, raisins, and cilantro, and stir everything well to finish the chire polao.
Sandesh
A simple yet special Bengali sweet made from fresh paneer and lightly sweetened with sugar or jaggery, giving it a soft, delicate texture that simply melts in your mouth.
Ingredients
● 1-litre full cream milk ( cow milk is preferable)
● 2 tbsp lemon juice
● 1/4th cup powdered sugar
● 1/4th tsp green cardamom powder
● 5-6 chopped pistachio (optional)
Instructions
To make paneer, bring milk to a boil over medium heat, then reduce to low and stir in lemon juice. The milk will curdle in one to two minutes. Pour it into a colander lined with cheesecloth to drain the whey. Rinse the paneer under water to remove any lemon flavour, then tie it in a muslin cloth and gently squeeze out excess water. Hang it for 30 minutes to dry.
Knead the paneer on a plate for four to five minutes until smooth. Add sugar and cardamom powder, kneading again. Shape the mixture into small balls or discs and garnish with pistachios. Refrigerate for 30 minutes before serving.
Make sure to consume it within two to three days, as it has a short shelf life.
Narkel Naru
Narkel naru or coconut sweet balls is a traditional Bengali sweet made from coconut and jaggery. The dish is a must-have treat during Durga Puja.
Ingredients
● 3 cups Fresh Grated Coconut
● 1 1/4 cups Whole milk/semi-skim milk
● 1 1/2 – 2 cups Sugar (or as per your taste)
● 1/4 tsp Cardamom Powder
Instructions
Grind the coconut with half the milk into a fine paste using a mixer grinder. Add the paste and the remaining milk to a thick-bottomed pan, cooking on medium heat while stirring. The mixture will initially be watery but will thicken over time.
Once the milk is absorbed and the mixture thickens, add sugar and cardamom powder. Cook on medium-low heat, stirring constantly. After 20-25 minutes, the mixture will form a lump. Test by checking if a small amount holds together in your hand.
Let it cool slightly, then form ladoos while still warm. Store in an airtight container in the refrigerator for up to 2 weeks.
Sabudana Kheer
A creamy, comforting dessert made with sago and milk and sweetened with jaggery or sugar is a delightful addition to Durga Puja feasts.
Ingredients
● 1/2 cup sabudana (sago)
● 1/2 to 3/4 cup chopped dates or jaggery (adjust to taste)
● 2 cups water
● 2 cups milk (use more if needed)
● 1/4 teaspoon cardamom powder
● 1/4 cup chopped nuts (almonds, pistachios, and cashews)
Instructions
To remove excess starch, wash the sabudana thoroughly and cook it in a heavy-bottom pot with half the water, stirring until the pearls turn transparent. For faster cooking, soak the sabudana beforehand.
Once translucent, add milk and simmer over medium heat, stirring occasionally until it thickens. Add cardamom powder and jaggery or dates, stirring frequently. If it thickens too much, add more milk. Let it cool and serve warm or chilled, topped with chopped nuts.
