Navratri festival special delicious dish.

Navratri festival is incomplete without special delicious sweets. The festival of Navratri is celebrated for nine days and various types of dishes are made and served to devotees at the time of celebration or you can also make the sweets in your home. 

Paneer Kheer

In this puja don't use onion and garlic only vegetarian products needed. Devotees observe fast during Navratri and eat only one meal a day. There are various delicious items like Aloo Khichdi, Gobhi Ki Sabzi, Boondi Ka Raita, Kaddu Ki Sabzi, Kele Ke Kofte, Saboodana Vadaa, Kottu Pakora, Singhara Ke Burfee, sweet coconut ladoo, motichoor ladoo, Paneer kheer and much more items.

Poda Pitha a delicious odia sweet dish

Poda Pitha or Baked cake in Pressure Cookeer.

Ingredients Required:

• 300 gm Arua Chaula(Rice)
• 150 gm biri dali(Black gram) 
• 1/2 cup of finely grated coconut (fresh nadia kora)
• 20 pieces of(Nadia Khanda) thin coconut slices.
• 250 gm sugar as per your taste (chini)
• 25gm chopped ginger into small pieces
• 1 cup of Khanda Kaju pieces
• 1 table spoon desi ghee or refined oil 
• 1/2 teaspoon salt as per your taste
• 1/2 teaspoon baking sodha powder

Poda Pitha

Preparation Method:

1. Soak the Arua Chaula and biri dali in water and put the rice and dal in separate bowls for 4 to 5 hours hours.
2. Wash them properly,and put the black gram(Biri dalli) with water in the mixer to form a fine batter.
3. Do the same with Arua chawla 
4. Mixed both the rice batters and black gram batters and add little bit baking powder for shoftness, coconut slices, grated coconut, chopped ginger, salt, sugar & cashew nuts.
5. Mix all the ingredients with a proper way and keep it aside for 2 to 3 hour.
6. In Medium flame heat the pressure cooker and put a thin layer of vegetable oil or Ghee on  the inner surface of the cooker.
7. Now poured the mixed batter into the cooker and close the lid , don't give the whistle
8. Place the pressure cooker in simmer flame for half an hour.
9. Off the falme and put the cooker comes to the normal temperature and take out the delicious bakery pitha carefully, and cut it into different shapes and serve.     

Preparation of Rabadi at home.

Rabadi is an Indian traditional sweet dish.This special dessert is a mixture of cream milk, malai with sugar and cardamom powder. Specially this sweet dish prepare on the time of holi festival.

Rabadi Preparation:

Preparation time: 5 minutes
Cooking time: 110 min

Rabadi Indian Sweet dessert

Main Ingredients:

1. milk
2. cream milk - 2 liters
3. Sugar - 1/4 cup as per your taste
4. Cardamom powder - 1/2 tsp
5. Saffron - 6-8 strands 
6. Pista and almonds
7. Almonds - 10-12, 
8. Rose water - few drops as per your choice

Processing:

1. chop the pista and almonds into small pieces and keep aside.
2. Boil the cream milk in a large container with a high flame. when the milk boil, reduce the  flame to low and allow to simmer.
3. Keep scraping the sides of the vessel and keep steering that the milk will be thickening.
4. After 1 hours, the milk will be reduced  to a thick mass. Add sugar as per your taste and half of the chopped nuts and mix it well. Allow the sugar to dissolve and continue to simmer the mixture till it reaches a third of the original quantity. Add cardamom powder, rose water and saffron and mix well.
5. Turn off the flame and allow to come to room temperature. 
6. Keep to a serving bowl.
7. Garnish the rabadi with remaining chopped nuts.
8. Serve it chill.

Ras Malai is a Indian sweet dish.

Prep time: 5 mins
Cook time: approx 1 hour (in various stages)
Serves: 4-6

Ingredients:

• Whole Milk – 8 cups (divided)
• Lemon Juice – 2 Tbsp
• Water – 5 cups (in a pressure cooker)
• Sugar – 1 cup
• Saffron – pinch
• Cardamom Powder – 1/4 tsp
• Pistachios & Almonds – 2 Tbsp, roughly chopped
• Sugar for the Ras – to taste

Method:
1. Boil 4 cups milk in a steel pan and boil the remaining 4 cups milk in a non-stick pan (The milk in the non-stick pan needs to be reduced to half the quantity so once it comes to a boil, keep the flame low and keep cooking while stirring occasionally. Grind saffron with a small amount of sugar and add it to the milk while boiling).

2. Once the milk in the steel pan comes to a rolling boil, slowly add lemon juice.

3. When the milk curdles (paneer), switch off the stove and strain the paneer in a cheese cloth.

4. Pour a little cold water over the paneer and hang the cheese cloth on the tap for approx 30 minutes to remove all of the liquid.

5. Remove the paneer from the cheese cloth and run it through a food processor to smooth it out. You can knead the paneer by hand but it will take a long time to make it smooth.

6. Divide the paneer into 12 equal portions a little smaller than the size of a ping pong ball.

7. Roll the portions in your hands until a smooth ball is formed. Lightly press the ball until it flattens out.

8. In the pressure cooker with water, dissolve 1 cup sugar and add the flattened paneer.

9. Close pressure cooker lid and cook until one whistle sounds. Immediately switch off the stove and set the timer for exactly 5 minutes.

10. After 5 minutes, carefully take the pressure cooker to the sink and pour cold water over the lid to remove the pressure.

11. Remove the cooked paneer with a slotted spoon into a bowl and allow it to cool.

12. Meanwhile, the milk in the non-stick pan should have reduced to half. Add sugar to taste, cardamom powder and nuts. Switch off the stove and keep milk aside.

13. Once the paneer is cool enough to handle with your hands, gently squeeze out the sugar syrup from the paneer and place the paneer into a serving dish.

14. Pour the prepared reduced milk over the paneer and chill in the refrigerator.

15. Garnish with additional chopped nuts.