Listed below are few recipes especially prepared on the festive occasion of Dussehra:

Dusssehra Delicacies


Rava Laddu

Rava Laddoo


  • 1 cup Rava (sooji)/ semolina (makes 5-6 laddus)
  • 1/2 cup sugar (add more if desired)
  • 1/4 cup Ghee (clarified butter)
  • 1/4 cup cashew nuts
  • 1/4 cup Raisins
  • 3 tbsp milk


  • Fry the cashew nuts and raisins in 2tbsp of ghee until golden color and keep separately.
  • Roast the semolina in a heavy bottomed pan on medium heat until slight golden color.
  • To this add ghee and sugar. Fold them together. Also add the fried cashew nuts and raisins.
  • Combine the 3 tbsp milk, fold together and remove the mixture from the pan in to a plate.
  • If you feel the heat is bearable by your hands, make small balls (laddus) out of the mixture.
  • The traditional way for making rava laddus is different and is a little difficult.
  • It requires thick sugar syrup in which the Semolina is poured and then made into balls.



Boondi Raita

Boondi Ka Raita


  • 1/2 cup Besan
  • 3 cups Curd
  • 1 Sprig Curry leaves
  • 1/2 tsp Cumin powder
  • 2 tsp Red chilli powder
  • Oil for deep-frying
  • Salt to taste


  • Mix the besan and salt in a bowl.
  • Add water to achieve the dropping consistency.
  • Now heat oil in a kadai and pour drops of this mixture with a slotted spoon.
  • Deep fry till the drops become golden brown.
  • Drain to remove excess oil and add to curd taken in a bowl.
  • Add red chilli powder, cumin powder, curry leaves, and salt.
  • Boondi raita is ready.



Kuttu Ki Puri

Kuttu Ki Poori


  • 1 cup Kuttu Ka Atta (buckwheat flour)
  • 1/4 cup Coriander Leaves (chopped)
  • 1 Potato (boiled & mashed)
  • 2 Green Chilies (chopped)
  • 1 tbsp Oil
  • Salt to taste
  • Water (for kneading)
  • Oil (for deep frying)


  • Take kuttu, coriander leaves, potato, green chilies, 1tbsp oil and salt in a flat-bottomed vessel.
  • Add water and knead a little to make firm dough.
  • Make small round balls from the dough and roll out each ball to form a puri.
  • Simultaneously, heat oil in a frying pan and fry till the puri turns dark brown.
  • Serve with aloo ki sabzi or green chutney.



Sabudana Khichidi

Sabudana Khichdi


  • 1 cup Sabudana (sago)
  • 1/2 tsp Sugar
  • 2 Green Chillies (finely chopped)
  • 1/2 cup Groundnuts (coarsely crushed)
  • 1 Potato (boiled & peeled)
  • 2 tsp Oil
  • 1/4 tsp Mustard Seeds
  • 1 Pinch Hing (asafoetida)
  • 2 tbsp Coconut (fresh & grated)
  • Salt to taste
  • Coriander Leaves
  • Curry Leaves


  • Wash and soak the sabudana (sago) in water for minimum 2 hrs so that it becomes light.
  • Cut the potatoes into small cubes and mix crushed groundnuts, sugar and salt to it.
  • Heat the oil in a pan and add mustard seeds to it. When the mustard seed start crackling, add cumin seeds, green chillies and curry leaves to the oil.
  • Now add the potatoes to the pan stir the mixture and fry well.
  • Once the potatoes are fried, mix the sabudana mixture to it and fry gently.
  • Mix the grated coconut and garnish with coriander leaves.
  • Sprinkle few drops of lemon juice over it and serve hot.


Sondesh Recipe Dussehra


  • 2 cups of ricotta cheese
  • 3 tbsp of condensed milk
  • 1tbsp milk powder
  • ½ tsp all purpose flour
  • 3 to 4 tbsp of sugar


  • Mix all the ingredients together to form a paste like consistency and then transfer it into a thick-bottomed pan.
  • With mild heat keep stirring it all the time.
  • Remove from the heat when the mixture leaves the sides of the pan.
  • When it cools a little bit (warm enough to be held in hands) make small balls and decorate them with dry fruits.

दशहरे पर खाए जाने वाले लजीज पकवानों की विधि हिंदी में पढ़िये, क्लिक करें

Forthcoming Festivals