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The Bijoya Dashami or the day of immersion of Devi Durga reinforces the bond between various generations and when people visit each other's house offering sweets and exchanging greetings. A description of bijaya dashami is incomplete

without mentioning the delicacies like various sweets and crispy treats. So here are some mouth-watering recipes, you can try with it.

Ingredients:
Chhana 500gm, Sugar 375gm, Ghee (for fry)
Elachi dust 2 tablespoon, Edible colour syrup (red and green)

Steps:
Knead or grind chhana into a fine paste. In a pan, over a mild heat, fry together the chhana and sugar, stirring all the time. When the mixture leaves the sides of the pan and sugar has melted, add elachi powder for smell and remove from fire. While still warm, divide into equal portions and form into balls and cut them from middle to give the shape of the pieces of peyara or guava. Colour these with red and border these with green syrup to give these the look of absolute guava.

Ingredients:
Chhana 500gm, Suji 100gm,Ghee 1 tablespoon,Cashew paste 350gm, Khoa kheer 200gm, Milk 2litres, Sugar 500gm
Edible yellow colour, Nuts and raisins

Steps:
Knead the chhana, suji and a teaspoon of pure ghee to make smooth dough. Sprinkle the large grain sugar and knead lightly. Add the cashew paste and khoa kheer with it. Shape into squares by putting dough into half-inch thick rectangle and cutting into 2-inch squares or diamonds.
Boil and reduce the milk to half, stirring all the time. Add sugar and yellow colour, cool thickened milk until warm. Add the diamond cashew sandesh in it. Decorate with nuts and raisins. Chill and serve.

Ingredients:
Chhana 500gm, Ghee (for fry), Elachi powder 2 tablespoon, Sugar 100gm, Pista paste, Raisins
Rose petals, Rose water 5 tablespoon

Steps:
Knead or grind the chhana into a fine paste. In a pan, over a mild heat, fry together the chhana, sugar and elachi powder, stirring all the time. Remove the mixture from fire and add 2tbsp of rose water into it. While still warm, give them the shape of balls and put a rose petal and 1 teaspoon of pista paste in each. Leave these to set in a suitable, sized serving bowl. Decorate with chopped pistas, raisins and rose petals. Sprinkle with rose water.