Dussehra menu: Easy recipes for saffron rasmalai cheesecake, air-fried namkeen mix, and more

From a decadent saffron rasamalai cheesecake to a health-conscious air-fried namkeen mix, these updated versions of traditional treats reflect our evolving culinary landscape. By combining the familiar warmth of traditional ingredients with contemporary techniques and flavours, you can enjoy the spirit of the festival while indulging in innovation.

Here are both traditional and modern recipes, for your festive platter:

• Saffron rasamalai cheesecake

Combining the indulgence of rasmalai with the richness of cheesecake, this fusion dessert is perfect for adding a luxurious twist to your festive spread.

Ingredients:

• Digestive biscuits (crushed), 1 packet
• Butter (melted), 4 tbsp
• Cream cheese, 200 gm
• Ricotta cheese, 200 gm
• Sugar, 1/2 cup
• Saffron (soaked in 2 tbsp warm milk), 1 tsp
• Cardamom powder, 1/2 tsp
• Rasgullas (gently squeezed to remove excess syrup), 6-8
• Chopped pistachios, to garnish

Method:

• Mix crushed biscuits with melted butter to form the crust. Press into a springform pan and chill for 30 minutes.
• In a bowl, beat together cream cheese, ricotta, sugar, saffron-infused milk, and cardamom powder until smooth and creamy.
• Pour the cheese mixture over the chilled biscuit base and arrange the rasgullas on top.
• Bake at 160°C for 30 minutes or until the cheesecake is set but still slightly wobbly in the center.
• Let it cool and garnish with chopped pistachios before serving chilled.

• Air-fried namkeen mix

A lightened-up version of the traditional namkeen mixture, this snack is packed with air-fried components and nutrient-dense superfoods.

Ingredients:

• Chickpea sev (air-fried or roasted), 1 cup
• Air-fried peanuts, 1/2 cup
• Pumpkin seeds, 1/4 cup
• Roasted almonds, 1/4 cup
• Kale chips (optional), 1/4 cup
• Salt, turmeric and paprika, to taste

How to make:

• Air fry the chickpea sev, peanuts, and almonds separately at 160-180°C until crispy.
• In a large bowl, mix the air-fried ingredients with pumpkin seeds and kale chips.
• Toss with salt, turmeric, and paprika to taste.
• Store in an airtight container and serve as a guilt-free snack during the festivities.

• Moong dal chikki

This crunchy, wholesome chikki made with roasted moong dal and jaggery offers a healthy yet indulgent treat for the festive season.

Ingredients:

• Roasted moong dal, 1 cup
• Jaggery, 1 cup
• Ghee, 2 tbsp
• A pinch of cardamom powder

How to make:

• Heat ghee in a pan and add jaggery. Cook on low heat until the jaggery melts completely and reaches the "hard ball" consistency stage (test by dropping a little in cold water—it should form a firm ball).
• Stir in the roasted moong dal and cardamom powder, mixing well.
• Quickly spread the mixture on a greased plate or tray and press it flat.
• Once cool and set, break into pieces and serve.

• Gujiya

These deep-fried, flaky sweet dumplings filled with khoya and nuts are a traditional Dussehra favorite that never goes out of style.

Ingredients:

• All-purpose flour, 2 cups
• Ghee (for dough), 1/4 cup
• Khoya (dried milk solids), 1 cup
• Sugar, 1/2 cup
• Chopped nuts (almonds and cashews), 1/4 cup
• Ghee, for deep frying

How to make:

• In a bowl, knead a firm dough using flour, ghee, and water. Cover with a damp cloth and set aside for 30 minutes.
• In a pan, sauté the khoya on low heat until it turns light brown, then mix in the sugar and chopped nuts. Set aside to cool.
• Roll out the dough into small circles (about 4 inches in diameter), place a spoonful of the khoya-nut filling in the center, and fold to seal the edges tightly.
• Deep fry the gujiyas in medium-hot ghee until golden brown and crisp.
• Let them cool before serving or storing in an airtight container.