Durga Puja 2024: Make these classic and innovative Bengali dishes to celebrate the festival with food

With Navratri and Durga Puja coinciding, Indians leave no stone unturned to showcase their culture and traditions. It gets even better because all kinds of delicious food improve the celebrations over nine days.

While there are many different kinds of dishes that people indulge in while fasting for Navratri, Indian chefs say there are many unique dishes that people can explore with Bengali cuisine. The best time to do it is Durga Puja.

With Durga Puja underway, mid-day.com asked these Indian chefs to share innovative dishes that people can make during this time of the year. They not only share unique versions of classic dishes like sandesh and rasmalai but also patishapta, ghugni and even bhog khichuri.

Patishapta with Chocolate Hazelnut Filling
With Durga Puja underway, chef Ruffy Shaikh, who is the senior sous chef at ITC Grand Central in Parel, says it is the best time to enjoy patishapta but with a twist of chocolate hazelnut filling. He explains, "A traditional Bengali delicacy, Patishapta, is typically loaded with coconut and jaggery. By adding a luxurious, contemporary flavour that will please all ages, we preserve the dish's essence while providing a rich chocolate hazelnut filling."

Ingredients:
Rice flour 1 cup
All-purpose flour 1/2 cup
Semolina 2 tbsp
Milk 1 1/2 cups
Grated coconut 1 cup
Jaggery 1/2 cup
Chocolate hazelnut spread 1/2 cup
Ghee 2 tbsp
Chopped Pistachios for garnish 2 tbsp
Water as needed

Method:
1. To make a smooth batter, combine rice flour, all-purpose flour, and semolina in a bowl with milk. Set aside for 30 minutes.
2. In a pan, heat 1 tablespoon of ghee. Add the grated coconut and jaggery, and simmer until mixed. Set aside.
3. To produce a thin crepe, heat a nonstick pan, brush it with a little ghee, and then pour a ladle of batter onto it.
4. Cook till gently browned, 2 minutes on each side. Shape it into a typical Patishapta by adding a tablespoon of the chocolate hazelnut spread in the centre and rolling it up.
5. Serve warm, garnished with chopped pistachios.

Also Read: Durga Puja 2023: How Mumbai pandals prepare delectable Bengali cuisine for bhog

Gulkand Rasmalai
When it comes to Indian festivals like Durga Puja, it is impossible to imagine them without delicious Indian sweets like rasmalai. Aslam Khan, who is the executive sous chef at the Tamara Coorg, says you can easily make a Gulkand Rasmalai. He explains, "Rasmalai embodies the essence of festivity in both taste and experience. This dessert is a testament to the beauty of simplicity and tradition, with its timeless appeal evoking emotions and memories."

Ingredients:
For Rasmalai:
Chhena (Indian cheese) 250 gm
Milk powder 100 gm
Gulkand (rose petal jam) 25 gm
Sugar 20 gm
Cardamom powder 10 gm
Saffron 5 gm (soaked in 10g hot water)

For milk syrup:
Full-fat milk 500 gm
Sugar 100 gm
Cardamom powder 10 gm
Gulkand (rose petal jam) do paste 25 gm
Saffron 5 gm (soaked in 10 gm hot water)

Garnish:
Chopped pistachios or almonds (optional)
Method:
1. Prepare rasmalai: Mix paneer, milk powder, gulkand, sugar, and cardamom powder. Shape into small balls and flatten slightly.
2. Prepare Milk Syrup: Boil milk, sugar, cardamom powder, and saffron until thickened.
3. Assemble: Soak rasmalai in milk syrup for 30 minutes. Garnish with chopped nuts (if using).

Gulkand rasmalai variations
- Add rose essence or rosewater for enhanced flavour.
- For vegan variations, use different types of milk (e.g., almond, soy).

Tips:
- Use fresh paneer for best results.
- Adjust gulkand to taste.
- Serve chilled.

Coffee Sandesh
While the traditional Sandesh is a clear favourite, Nitish Chandra Phani, who is the executive chef at The Tamara Kodaikanal, says you can make Coffee Sandesh. He shares, "No Durga Puja is complete without sweets. This Sandesh recipe is simple, light on sugar, and sure to surprise your family and friends."

Ingredients:
Milk 5 litres
Sugar 200 gm
Elaichi powder 3 gm
White vinegar 50 gm
Refined flour 25 gm
Coffee powder 7 gm

Method:
1. Curdling the milk: In a large kadai, heat 5 litres of milk until it boils. Once boiled, add vinegar to curdle the milk. Strain the curdled milk through a muslin cloth and set the whey aside. Once cooled, mash the curdled milk thoroughly. Gradually add refined flour while mashing until a smooth dough forms. Divide the dough evenly and set aside.
2. Preparing the whey dough: In a clean kadai, add sugar and half of the whey dough. Cook on a low flame, stirring constantly for 15-20 minutes until the sugar dissolves completely. Add the remaining half of the whey dough, mixing well to avoid lumps. Once mixed, turn off the heat and transfer the dough to a flat tray.
3. Shaping the Sandesh: Take half of the whey dough, sprinkle cardamom powder over it, and spread it on a flat surface or tray. Divide the dough into equal portions (approximately 20 gm each), shape them into balls, and press them into Sandesh moulds for a decorative finish. Arrange the Sandesh on a plate.
4. Adding coffee flavour: Take the remaining half of the whey dough, mix it with coffee powder, and divide it into equal portions (approximately 20 gm each). Shape and press them into Sandesh moulds as well. Arrange on a plate.

Ghugni Aloo Tikki Chaat with Churmur (For 5 portions)
Beyond the delicious sweets, chef Arun Kala, who is the executive chef at Radisson Blu Plaza Karjat, says making the Ghugni Aloo Tikki Chaat with Churmur is perfect for the occasion. He explains, "This particular recipe is a unique combination of ingredients used to make Bengali classic Ghugni and curating it into a tikki with the addition of elements from another classic churmur."

For ghugni

Ingredients:
Dried peas, soaked overnight 2 cups
Potato peeled and diced 1 no
Turmeric powder 1/2 tsp
Bay leaf 1 no
Oil 1 tbsp
Onions, chopped 1 cup
Tomatoes, chopped 1 cup
Ginger slits 8-10 strands
Green chilies, finely chopped 2 gm
Tamarind pulp 3 tbsp
Jaggery 1 tsp
Red chilli powder 1 1/2 tsp
Chana masala 1 tbsp
Cumin powder 2 tsp
Chaat masala 1 tsp
Garam masala 1/2 tsp
Salt to taste

Method:
1. Take the soaked peas and with peeled potatoes, turmeric powder, bay leaves and water with some salt. Boil until soft and remove the bay leaf later.
2. Take oil, and add tomatoes, onions, ginger julienne, and green chilies. Saute and then add the boiled mixture with the addition of red chilli powder, chana masala, chaat masala, tamarind pulp, and jaggery. Adjust the seasoning.

For potatoes and dry pea patty

Ingredients:
Large potatoes, boiled, peeled and mashed 4 nos
Soaked and boiled dry peas, mashed 1/2 cup
Degi mirchi 1/2 tsp
Garam masala 1/2 tsp
Coriander powder 1 tsp
Dry mango powder 1 tsp
Salt as required
Bread crumbs 1/4 cup
Arrowroot flour 1/4 cup
Chopped coriander leaves 2 tbsp
Oil 4 to 5 tbsp for frying

Method:
1. Take the mashed potatoes and peas together with the rest of the ingredients and make them into a 1/2-inch-thick patty. Leave half the potato chopped for topping.
2. Make the tikkis crispy on a flat griddle with the use of oil.

Toppings
Tamarind chutney
Mint chutney
Lemons wedge
Ginger, shredded
Tomatoes, chopped
Onions, chopped
Boiled potato, chopped
Fresh coriander, chopped
1 tsp chaat masala
5-6 puchka for garnish

Assembly:
1. Place the ghugni tikki on a plate and top with the above ingredients with the addition of crushed puchka.

Bhog Khichuri
Being one of the dishes that is intrinsic to Bengali cuisine, chef Ashish Kadam, who is the chef de cuisine at Novotel Mumbai International Airport, says you can make Bhog Khichuri feel a part of the festivities. He explains, "Bhog khichuri is a delightful and comforting dish often associated with festivals and special occasions in Bengali culture. The blend of rice and lentils creates a nourishing base, while the addition of labra subzi brings vibrant flavors and textures. The simplicity of this dish allows each ingredient to shine, making it a true celebration of wholesome ingredients. Serving it with curd, aloo chips, baingan bhaja, and mango chutney elevates the experience, providing a balance of tastes - spicy, tangy, and sweet."

Ingredients:
Basmati Rice 1 Cup
Moong Dal 1/2 Cup
Turmeric Powder 1 tsp
Cumin Seeds 1 tsp
Green Chillies, 2-3 nos
Tomato, medium, chopped 1 no
Mixed Vegetables (Labra Subzi: Carrots, Peas, And Beans) 1 Cup
Water 4 cups
Salt to taste
Ghee or oil for cooking

For serving:
Curd
Aloo chips
Baingan bhaja (fried eggplant)
Mango chutney
Mishti doi (sweet yogurt)

Method:
1. Wash the rice and moong dal together until the water runs clear. Drain.
2. In a large pot, heat ghee or oil. Add cumin seeds and let them splutter. Add green chilies, followed by chopped tomato. Sauté for a few minutes.
3. Add the rice, dal, turmeric, mixed vegetables, and salt. Stir well. Pour in water and bring to a boil.
4. Reduce heat, cover, and let it simmer for 20-25 minutes, or until the rice and dal are cooked and creamy. Stir occasionally.
5. Serve the khichuri hot, garnished with a dollop of ghee. Pair with curd, aloo chips, baingan bhaja, and mango chutney. Don't forget the mishti doi for a sweet finish.

Also Read: Navratri 2024: Follow these recipes to make unique sweet and savoury dishes during these nine days