Recipes for Dussehra (In frame: Moong Dal Halwa recipe by Kutubuddin Sheikh, Sous Chef Courtyard By Marriott Pune Chakan)

Dussehra is as much about traditions as it is about festive feasts. From Ahmedabad’s iconic jalebi-fafda to Himachali barfi with a modern twist and the indulgent moong dal halwa, top chefs share recipes that blend heritage with celebration. Relish these sweets that bring joy, nostalgia, and festive flavour to your table.

Jalebi–Fafda Combo by Najrul Beg, Executive Chef, Hyatt Ahmedabad

A classic Ahmedabad ritual after Navratri Garba nights, hot fafda with syrupy jalebi.

Fafda

Ingredients:

2 cups gram flour (besan)

½ tsp ajwain

¼ tsp baking soda

2 tbsp oil + for frying

Salt, water

Method:

Mix besan, ajwain, baking soda, salt, and oil. Add water gradually for a stiff dough.

Roll thin strips by pressing and stretching with your palm.

Fry on medium heat until crisp and golden.

Serve with chutney or papaya sambharo.

Jalebi

Ingredients:

1 cup maida + 2 tbsp cornflour

1 tbsp curd, ½ tsp baking powder, 1 tbsp ghee

Sugar syrup: 1 cup sugar, ½ cup water, saffron, cardamom, lemon juice

Method:

Make thick batter, ferment overnight.

Prepare sticky sugar syrup with saffron, cardamom, lemon.

Pipe spirals into hot oil/ghee, fry crisp.

Dip in warm syrup for 30 sec.

Himachali Barfi with Exotic Fruits & Honey Drizzle by Chef Rajesh Kumar, CDP, Araiya Palampur

A barfi rooted in Himachali tradition, refreshed with exotic fruits and Kangra honey.

Ingredients:

1 litre full-cream milk, 2 tbsp ghee, ¾ cup sugar/jaggery

½ tsp cardamom, 2 tbsp chopped nuts

Garnish: dragon fruit, kiwi, blueberries, passionfruit, honey drizzle

Method:

Boil milk, reduce to khoya. Add ghee, sugar, cardamom.

Mix nuts, spread in greased tray. Cool, cut into cubes.

Top with fruits, drizzle honey, serve with coulis for elegance.

Moong Dal Halwa by Kutubuddin Sheikh, Sous Chef, Courtyard by Marriott Pune Chakan

A rich, indulgent sweet perfect for festive nights.

Ingredients:

1 cup moong dal (soaked 2–3 hrs)

1 cup ghee, 2 cups milk, 1 cup sugar

1 tsp cardamom powder

Chopped almonds, pistachios

Method:

Roast soaked dal until golden and nutty.

Add ghee, roast further, then cook with milk.

Stir in sugar, cardamom; cook until glossy and halwa leaves pan sides.

Garnish with nuts, serve hot.