Vijaya Dashami – 28th September 2009

HAPPY DASARA

May joy and prosperity be on your way

……….forever

Vijaya Dashami is the last day of the dasara festival. “Vijaya” means victory, ‘Dashami‘ means 10th day, It is the day of celebration of victory. This is the day of victory of the Good over Evil. Vijaya Dashami is celebrated throughout India. It is also considered to be an auspicious day to begin new things in life.

In Southern India, the festival of Dasara which ends with Vijaya dashami commemorates the legend in which the Goddess Chamundeshwari or Mahishasura Mardini, vanquishes the demon Mahishasura, which took place in the city of Mysore in Karnataka.

In Northern India, the same 10-day festival commemorates the victory of Rama, prince of Ayodhya, over Ravana, the ruler of Lanka, who according to the Ramayana had abducted Sita Dev.

There isn’t any particular sweet dish which we make for Dasara. It is usually Gulab Jamun or Shavige Payasa. This year I decided to do something different. So I decided to try Badam Poori. I read many recipes on the internet, but didn’t have all the ingredients they had mentioned. So, I finally decided to try my own. Simple, easy and my 15 year old daughter who is a very picky eater, ate this for the first time, took the pictures for me and forced me to post the same. I have to mention, this is the first time I have ever tired something new and to my surprise was a super duper hit.

Badam Puri

So, here comes the recipe for Badam Poori.

Ingredients for the dough:

  1. 2 cups Maida (All purpose flour)
  2. pinch of salt(adding salt brings the flavor)
  3. 6 tsp oil( this is for mixing with the flour)
  4. 1/2 tsp Badam food color

Ingredients for the Syrup:

  1. 3 cups sugar
  2. Water just so that the sugar dissolves
  3. 1/2 tsp food color.
  4. Cardamom powder

Method:

  1. Heat the 6 tsp oil in a pan.
  2. When its is hot, pour this on the flour.
  3. Add salt, and the food color.
  4. Mix the dough, just like chapathi dough
  5. Make small round balls, roll this into a circle and fold into triangular shape.
  6. In a pan, heat a large amount of oil and fry these.
  7. In another vessel, bring the sugar to a boil, add food color to this as well. When the syrup becomes thick, turn off the gas, add cardamom.
  8. Now, add the fried pooris in this syrup in batches, let them sit there for a minute or two until they absorb the syrup.
  9. Put them in another tray, garnish with dessicated coconut, and any other chopped dried fruits you have.
  10. I didn’t have Almonds, so used Cashews.

Serve when its hot or even cold.

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12 responses to this post.

  1. Happy Dasara. What a great sweet to celebrate! Enjoy:))

    Reply

  2. Posted by meeraghu on October 19, 2007 at 7:39 pm

    Hi Asha,
    Thanks and same to you as well.

    Reply

  3. Posted by Vijay on October 20, 2007 at 4:30 pm

    Nice post! Enjoyed reading the legend part of it…and the badam pooris look yummy : )

    Reply

  4. Posted by meeraghu on October 20, 2007 at 4:36 pm

    Hi Vijay,
    Thanks for your comments. I am glad you enjoyed reading the same as well.

    Reply

  5. Posted by prathima on October 23, 2007 at 11:12 pm

    wow
    will try it sometime.thnx for the recipe and the mouth watering photo

    Reply

  6. Posted by meeraghu on October 24, 2007 at 12:25 am

    Hi Prathima,
    Stop by sometime in MD, I will server this to you. :)

    Reply

  7. Posted by Lalitha Rao on December 11, 2007 at 1:21 pm

    Hi Meera,
    By Badam color, do you mean Saffron? I might try this around Xmas. I am having 15 people.
    Lalitha

    Reply

  8. Posted by meeraghu on December 11, 2007 at 1:23 pm

    Yes indeed. I had brought the color from India when I visited last year.

    Reply

  9. Badam Puri looks very fabulous. I will try to make it for this festival tomorrow.Thanks for the recipe.

    Reply

  10. [...] Kosambari, Beans Palya, Potato Palya, Lemon Rice, Ambode, Majjige Huli, Nucchina Unde, Gojju, Badam puri [...]

    Reply

  11. [...] 3. Vijaya Dashami – September 28th 2009 Read last years post here. [...]

    Reply

  12. [...] Kosambari, Beans Palya, Potato Palya, Lemon Rice, Ambode, Majjige Huli, Nucchina Unde, Gojju, Badam puri, Akki Kadalebele Payasa, Hayagreeva [...]

    Reply

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