People celebrate Dussehra, or Vijayadashami, through a special prasad which marks the conclusion to navratri, and is a recognition of the victory of “good” over “evil.” Family members prepare meals with fresh items which are seasonal at this time of year and the flavors are packed with tradition.
In Delhi and Uttar Pradesh, puri and chana with halwa are staples. People deep-fry puri until golden. They cook spicy black chana with bold spices. They prepare sweet semolina halwa with care.
Many prepare kheer for Lord Rama. They boil rice in milk. They add saffron and nuts. Some make kheer with makhana.
Jalebi fills people with joy. They shape dough into spirals. It is deep-fried until golden. They soak in jaggery syrup. They serve with kale chhole.
In Bihar families prepare laktho, a crispy mixture of jaggery syrup and flavored gram flour.
Maharastrians delight in puran poli, which is a flatbread stuffed with a sweet chana dal paste flavored with jaggery and cardamom. They also will make kadakani, a crunchy dish made of flour, semolina, sugar with cardamom flavoring].
In Gujarat and Maharashtra, people enjoy shrikhand. They churn or strain yogurt until thick. They mix in sugar and saffron. Shrikhand and puris is a best combo.
Gujaratis often prepare happsi, a cross of broken wheat cooked in ghee with sugar and nuts.Basundi cooks milk down. People richly sweeten it. They put chopped nuts on top.
Treats from South India
In Kerala, Tamil Nadu, and Karnataka, payasam is popular. People make payasam with rice or vermicelli, and sweeten it with jaggery for wealth. In Karnataka, they offer a salad called kosambari, which is lentils soaked in water. They offer panakam made with jaggery and ginger.
In Tamil Nadu, people prepare puliyodharai. They cook rice with tangy tamarind flavor. Tamilians offer it as prasad.
They make sweet pongal. In Tamil culture they cook rice and lentils. They add jaggery and ghee for sweetness.
In Andhra Pradesh, people prepare garelu. They fry lentil dough crisp. Telugu folks serve it with sweets.
They create guggulu for sweetness. Andhra people use chana dal mainly. They serve it with pulihora and garelu.
Karnataka prepares sweet dosa, thin pancake made by grinding coconut, rice, and jaggery together.
All across India, people enjoy eating gulab jamun. People fry dough and soak them in saffron syrup for Dussehra.
People in Bengal enjoy sandesh and kalakand. They shape fresh chenna with sugar to make sandesh. They cook milk until it reduces to prepare kalakand.
In Odisha, panakam and butter milk is refreshing. People mix boiled jaggery in water, and churn buttermilk chilled.
In Durga Puja, people in Bengal prepare bhog, and rice kheer is included. There are also vegetable dishes.
Across rituals, panchamrit is a blessing everywhere. It is a mixture of milk, curd, honey, sugar and clarified butter.
Some devotees offer betel leaf to Lord Hanuman as a rite. This offering is considered lucky and devout.
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