Durga puja is the biggest religious festival of the Bengali Hindu community. In Durga Puja, also known as Durgotsava, worshippers celebrate the victory of Goddess Durga in the battle over evil-powered Mahishasura. Bhog has always been a major part of Durga puja festival. The bhog represents a one-pot dish made with seasonal produce. Here are the top 5 Bhog recipes for Durga Puja. You can try these easy-to-prepare recipes at home to make your Durga Puja festival more special and enjoyable.
5 Easy Bhog Recipes for Durga Puja
Bhoger khichuri is an exemplary and inimitable moong dal khichdi that is prepared in puja and offered to the goddesses as Prasad.
1 cup chal, 1 cup moong dal, 2 potatoes, 10 large Cauliflower florets, 2 Tomatoes, ½ cup green Peas, 3 green Chillies, 1/3 cup grated Coconut, 2 tablespoons Cashew nuts, 2 tablespoons Raisins, 1 ½ teaspoon Garam Masala powder, 1 tablespoon Ghee, 1 tablespoon Sugar, ½ teaspoon Turmeric powder, Salt to taste, Mustard oil for cooking, 7-8 cups of hot Water
For the Khichuri masala paste
3-inch Ginger, 1 green Chilli, ¾ tablespoon Cumin seeds, 1-inch Cinnamon stick, 2 Cardamoms, 3 tablespoons Water, 1 teaspoon Turmeric powder, 1 teaspoon Chilli powder
First, soak the fried dal for an hour. Then wash dal and chaal and strain the excess water. Put oil and cashew nuts into the pan and fry them till golden. Now add other ingredients except tomato chunks, masala paste, chal, and soaked moong dal. Then add the rest of the items with 4 cups of hot water and cook it on low flame for another 10 minutes. Switch off the flame and serve.
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It is an excellent mixed vegetable curry that is prepared in puja festivals and offered to the Goddesses as Prasad.
2 Potatoes, 1 large sweet Potato, 3 Taro roots,300 grams Pumpkin, 1 large Radish,2 Medium Carrots, 1 unripe Banana, 1 large Ridge Gourd, 10 large florets of Cauliflower, 1 small Cabbage, 1½ cup Spinach, 100 grams broad Beans, 3-4 green Chillies, c¾ up Coconut, grated or paste
½ tablespoon Panch Phoran, 2-3 Bay leaves, 3 dry red Chillies
For masala paste
1½ tablespoons Ginger paste, 3 teaspoons Turmeric powder, 2-3 teaspoons red Chilli powder, 1½ teaspoons Cumin powder, 3 tablespoons Water
First, peel the vegetables, wash them, and cut them into pieces. Now prepare the masala paste. Then heat ¼ cup mustard oil into the pan and add vegetable pieces and cook in medium flame for 5-6 minutes. Add other ingredients and cook on low flame for 10-15 minutes. Add 1 tablespoon bhaji masala, 1 tablespoon ghee into the pan, and the salt if required. Put the flame on high and cook it for a minute. Finally, labra are ready to serve.
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Rosogolla is one of the most famous and fabulous desserts in Bengal. Durga puja's bogh is incomplete without Rosogolla.
1 liter full-fat Milk, 1 Lemon, 1 teaspoon fine Rawa,2 Cardamoms, 2 cups Sugar, 4 cups of Water
First, prepare the chenna and hang the chenna for 30 minutes on a soft cloth. Then prepare the sugar syrup with water and sugar into a large pan. Make sure you add cardamoms and stir the syrup occasionally. Now, make the chenna balls. Cook the balls in sugar syrup by falling the balls into the boiling sugar syrup one by one immediately. Let them cook for 10 minutes and make cover the pan then. Let the Rasgullas cool down for an hour and serve.
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Bhoger Mishti Doi
Mishti Doi is great when served with delicious Rasgulla. The Mishti Doi recipe is a perfect combination of yogurt and sugar in balanced proportions.
3 cup milk, 2 cup yogurt (curd), 6 tablespoon sugar, 1 green cardamom
First, take a saucepan and heat the milk. Keep the in a medium-high flame. Now add 2 tablespoons of sugar and keep stirring. You need to stir continuously so that the milk doesn't stick to the saucepan. Reduce the top half by heating and keep it aside.
Then to caramelize the sugar, take another pan and add 4 tablespoons of sugar and some water. When caramelizing is done, add in the warm milk and mix nicely. Next, turn off the oven and let it be at normal room temperature. Finally, add curd and mix well. Let the mixture be in a hot place for about 12 hours or more to freeze the misty doi.
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Bhoger Aloo posto
This is an easy-to-prepare vegetarian recipe. The ingredients are usually available in every Bengali kitchen.
60g mustard oil, ¼ teaspoon nigella seeds, 2 pcs dried red chilies, 25g onions, 500g potatoes, 4 pcs green chilies, 12g salt, 8g sugar
First, peel the potatoes and the onions and cut them into pieces. Then put the onions slices into the heated mustard oil in a pan and fry them until to make they are pale in color. Drain the oil and set it aside for the onion.
Next, temper the oil with dried red chilies & nigella seeds. Add the potatoes. Fry for about 5 minutes or until the potatoes are soft. Finally, garnish with a hint of mustard oil, green chilies, and fried onions. Then serve.
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The Durga Puja festival lasts ten days and the last five days are celebrated remarkably. From the day of Mahalaya, every Hindu starts feeling exuberant and cheerful with lots of nostalgia. Submission of Bhog to Goddess Durga can make the celebration joyous and memorable. So far, we have discussed 5 popular Durga Puja Bhog recipes. These preparations can make the festival more ecstatic.