As Dussehra brightens the horizon, embark on a delectable culinary journey at U Rivergate, Karjat, where the Executive Chef Sushil Joshi has curated a special menu to capture the essence of the festival. With 19 years of experience honed across prestigious five-star establishments and luxury cruise lines, this chef presents a symphony of flavours that blend tradition with culinary artistry.
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In this spirit of unity and celebration, indulge in a specially curated Dussehra menu featuring delectable dishes like Makhana Kheer, Puran Poli, and Hamara Shrikhand. Each dish is crafted to enhance the festive experience, making this Dussehra a truly memorable occasion filled with flavours and traditions. Join in celebrating the joy and spirit of Dussehra!
MAKHANA KHEER
Makhana Kheer is a traditional Indian dessert made primarily from makhana, also known as fox nuts or lotus seeds. It’s a rich and creamy pudding often prepared during festivals and special occasions.
Ingredients
- Makhana – 50 gm
- Ghee – 25 gm
- Cashew nuts – 05 gm
- Almond- 05 gm
- Pista – 05 gm
- Milk – 100 ml
- Khoya – 25 gm
- Cardamom powder – 2 gm
- Sugar – 30 gm
How to Make
- Sautee makhana and nuts with ghee.
- Boil the milk along with makhana and nuts.
- Add sugar and khoa, cook it till get pouring consistency.
- Flavoured with cardamom powder.
SHRIKHAND
Shrikhand is a popular Indian dessert made from strained yogurt, known for its creamy texture and sweet flavour. It is particularly associated with the cuisine of Maharashtra and Gujarat but is enjoyed throughout India.
Ingredient
- Curd
- Sugar
- Chironji
- Cardamom
- Nutmeg
How to Make
- Hung the curd overnight
- Curn the hung curd with sugar and allow it to rest for 2-3 hours
- Flavour with cardamom powder and nutmeg.
- Garnish with Chironji
Note: serve with poori
PURAN POLI
Puran Poli is a traditional Indian sweet flatbread, primarily associated with Maharashtrian cuisine. It’s a festive dish enjoyed during celebrations like Dussehra and Ganesh Chaturthi.
Ingredients
- Wheat flour – 100gm
- Water – 90ml
- Oil – 25ml
For stuffing
- Chana dal – 100gm
- Jaggery – 100gm
- Nutmeg – 02gm
- Cardamom powder- 05 gm
- Water – 250ml
How to Make
- Make a soft and runny dough by adding oil and water.
- Boli chana dal till it becomes tender and soft.
- Add grated jaggery into dal and allow it to boil, mix and crush at the same time.
- Season chana dal and jaggery mixture with cardamom powder and grated nutmeg.
- Make a portion ball of dough and roll a little by finger and stuff the cold mixture of chana dal.
- Roll the dough and cook it on griddle.
Note: Serve with milk and ghee.
Chef Sushil’s festive creations promise a symphony of flavours that honour tradition while embracing innovation. We look forward to welcoming you to a celebration of culinary artistry and festive cheer!
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