Makar Sankranti marks the beginning of festivals in Hindu calendar. And like always food has to make a special appearance in festivals. What Pithe puli is to Makar Sankranti or Gujiya is to Holi so is Dhodhikormo to Saraswati Pujo. Saraswati Puja or Basant Panchami as it’s popularly called is the day when Goddess Saraswati, the goddess of knowledge is worshipped. This festival of Bengal, is all about cultural bonding, lots of laughter and of course wearing sarees to having 'bhog' (khichdi prasad).
On this day everyone dresses up in yellow colored clothes (that’s why basant Panchami). For those who don’t know Yellow is the colour of knowledge and enlightenment and everything positive. Even Goddess herself is dressed in yellow or white. Apart from the khichuri, luchi, pulao and 5 types of fries or fritters, along with chutney/ papad and payesh, Saraswati Puja or Basant Panchami is not complete without dodhikorma. Dhodhikormo makes it’s entry on the next day of the pujo. As a part of all the makaha makhi that the Bengali culture sees, this mix of khoi, chire, batasha, mukri and so much more is sheer goodness. Basically, a prasad this one is a comfort bowl, Dodhikarma is offered to the Goddess in the next morning on the day of immersion.
As a part of festival food, Bengali’s have always been known for their mishmash or makhamakhi dishes. Prasadam or holy food offerings makes for an integral part of any worship. 'Dodhikorma' is also savoured in the last day of Durga puja that’s Dashami the day of immersion.
Considered to be auspicious occasions, this dish / prasad makes its presence in Bengali marriages too and it’s called 'dodhimongol', which is eaten by the brides and the grooms on the day of their wedding day at dawn. This mix of everything hearty and healthy also makes for a great breakfast option.
There is no such particular measurement for this. Everything works on intuition. And trust me no one makes a better Dodhikorma then a Bengali mother or grandmother. So, this Basant Panchami try it.
Recipe
Ingredients
• Popped rice (Khoi)
• Flattened rice (Poha)
• Sweet curd (Mishti Doi)
• Curd (Dahi)
• Sugar drops (Batasha)
• Sandesh/Rasogolla
• Ripe banana
• Shredded coconut
• Cashew Nuts
• Kishmish (optional)
• Any seasonal fruit of your choice
Method-
It’s pretty simple. Mix all the ingredients well and make big ladoos out of the mixture and serve.
