VIJAYADASHAMI - It is the day to celebrate the victory of virtue over vice, good over evil, knowledge over ignorance and light over darkness. It is the day when Goddess Chaamundeswari annihilated the buffalo headed demon Mahishaasura - the dark lord who symbolised evil might and ignorance. By slaying him after waging a war against him for nine days Mother Goddess Chamundeswri restored peace and happiness among the terrorised mortals.
Vijayadashami - the victorious tenth day of Navaraatri / Dasara is an auspicious day to begin new endeavours and to start Vidyaabhyaasam ( initiation ceremony for learning ) for children.
Though sweet shops are abuzz with roaring business on this day, preparing a special sweet at home as an offering to the Goddess is a most fulfilling experience.
Kesari baath is a traditional sweet dish of Karnataka which is very quick and easy to make. It is served with the morning breakfast or with the evening tea and snack. As far as the children are concerned it is an all time sweet. Kesari baath the all time favourite is an appropriate prasaadam for Vijayadashami as well.
THANKS TO AKKI AND D2 FOR THE BEAUTIFUL KOLU AND THE LOVELY CLICKS
OTHER THAN CLAY, DASARA GOMBES ( DOLLS ) ARE MADE OUT OF VARIOUS OTHER MATERIALS LIKE METAL,WOOD, PLASTER OF PARIS, PORCELAIN AND PAPIER MACHE. THE DOLLS ABOVE ARE MADE OF PAPIER MACHE.
Semolina - 1 cup
Sugar - 1 cup
Ghee - 6 tbsps
Cashew nuts - 2 tbsps
Raisins - 2 tbsps
Saffron strands - 1 pinch
Edible saffron colour - 1 /2 pinch
Powdered Cardamom and edible camphor - 1 pinch
1.Soak saffron strands in little warm water and keep aside.
2. Heat two tbsps of ghee and fry the cashew nuts and raisins and remove with a slotted spoon and keep aside.
3.Decrease flame and fry the semolina in the same ghee till it emanates a pleasant aroma.
4.At the same time boil three cups of water in a saucepan on the second burner of the stove.
5. Dissolve the saffron colour in the boiling water and pour it gently into the semolina.
6. Stir well until the semolina is cooked well on low flame.
7. Add sugar, blend well and keep cooking till the kesari baath thickens.
8. Add the soaked saffron strands and the remaining 4 tbsps of ghee and cook till the sweet comes together and leaves the sides of the pan. Adding more ghee gives it a great texture.
9. Mix in the cardamom powder and garnish with the fried raisins and cashew nuts.