Buddha Purnima is also called Buddha Jayanti. It honors Gautama Buddha, the founder of Buddhism. Buddha Purnima is celebrated on a full moon day and holds much significance for Buddhists worldwide. It is a day for comprehending the valuable teachings of Buddha. Here are some delicious desserts to celebrate Buddha Purnima at home:
1.Coconut Kheer
Coconut Kheer is famed for its tropical taste. Simmer some coconut milk over medium heat in a pan. Add sugar, grated or shredded coconut to it. Keep stirring to make sure it dissolves completely and does not stick to the pan. After it thickens to the desired consistency, turn off the heat. Finally, garnish with some cashews roasted in ghee. Serve the kheer warm or chilled.
2.Sabudana Kheer
Sabudana kheer is made using tapioca pearls. Rinse half a cup of sabudana in water. Soak it in enough water to cover it entirely for around two hours and drain the excess water. Boil four cups of milk, along with soaked sabudana. Cook it on low heat until it becomes translucent and soft. Then, add sugar, crushed cardamom, and a pinch of saffron strands. Stir for another 5-10 minutes till the kheer slightly thickens. Garnish with chopped nuts.
3.Rice Kheer
Rice Kheer, called Rice Pudding, is loved for its simple and comforting flavor. Rinse half a cup of basmati rice and soak it for thirty minutes. Boil four cups of milk. Drain the water from the rice and add it to the milk with sugar and crushed cardamom pods. Stir occasionally on low heat for about thirty minutes. Once you see that the rice has cooked, turn the heat off. Mix in a handful of chopped nuts such as almonds, cashews, and pistachios. Cool it before serving.
4.Kanom Krok
It is a traditional Thai dessert similar to small, round, coconut milk pancakes. It is cooked in a cast-iron pan with semi-spherical indentations that gives it a circular shape. Grease the pan with oil well and preheat it. The batter comprises rice flour, coconut milk, sugar, and salt. Pour the batter into each indentation and cook until the edges start to crisp while the center remains soft. Remove carefully as they can break easily. Serve with toppings like shredded coconut and green onions.
5.Sugarcane Kheer
Sugarcane Kheer is a massive favorite among all the age groups because of the natural sweetness of the sugarcane. Extract the juice from fresh sugarcane stalks. Simmer the juice in a pan until it attains a syrupy consistency. Add milk to the pan and mix well to incorporate all the flavors. You can also flavor it using ground cardamom. Finally, garnish with chopped almonds and serve in mud pots.
6.Paneer Kheer
It is made using paneer which is Indian cottage cheese. Heat milk and bring it to a boil. Grate fresh paneer into the milk along with sugar, cardamom powder, and saffron strands. Keep stirring until the milk starts to thicken and the paneer chunks have dissolved completely. Garnish with chopped nuts like almonds, pistachios, cashews, and freeze-dried rose petals too. It is best enjoyed when chilled.
7.Sesame Seed Ladoo
These nutritious ladoos are the perfect snack. Dry roast white sesame seeds until they turn slightly golden brown and release a nutty aroma. In a separate pan, melt some jaggery to form a thick syrup. Mix with the roasted sesame seeds to create a sticky consistency. While warm, shape it into small round balls. The ladoos are left to cool and set.
8.Banana Fritters
Make the batter from flour, sugar, eggs, and milk. You could also flavor it using cardamom powder or cinnamon. Cut long slices of ripe bananas and dip them into the batter. Deep-fry the bananas in oil till they turn golden brown. It must be crispy on the outside with a soft, sweet inside. Once fried, drain the excess oil. Drizzle with honey or dust powdered sugar on top and serve hot.
9.Coconut Ladoo
Roast grated coconut until it turns very slightly golden. Add sugar and cook until all the sugar melts and thereby forms a sticky liquid. You could also include condensed milk for more thickness and sweetness. Once the sugar combines with the coconut, turn the heat off. Shape it into small balls. You could also garnish it with chopped nuts and roll it on fresh coconut flakes.
10.Kiri-Ahara
Kiri-Ahara is made only using milk and rice. It is a sweet pudding offered in Buddhist temples. Rinse the rice and cook it in milk until it becomes soft and mushy. Optionally, sugar and cardamom seeds can be added for flavor. Once it has cooled, transfer it to a mud vessel with big leaves underneath. Then, cashew nuts and raisins are stacked on top of it in circles.
11.Tao Suan
Tao Suan is soup made using mung beans. Soak the dried mung beans in water for a few hours. You can also soak it overnight. Then, cook the beans with water until they turn tender. Sweeten this mixture with sugar and a little bit of salt for more flavor. After it becomes thick, serve hot or cold, according to your taste. Garnish it with additional toppings and bread on the side.
12.Kanom Tuay
Kanom Tuay is famed for its delicate texture. It comprises two layers – a creamy coconut milk layer on the bottom and a chewy rice flour layer on top. Mix rice flour, tapioca flour, sugar, and water to create the batter for the top layer. Pour this batter into small molds, and ensure it is only filled halfway. Steam for about five minutes till it sets. Prepare the bottom layer batter by combining coconut milk, sugar, and salt. Stir on low heat until it all dissolves. Pour the bottom layer, filling the mold to the top. Steam again for another ten minutes until both the layers are firm. Serve once cooled.
13.Bua Loy
It is small rice flour dumplings in a coconut milk broth. Mix some rice flour with water to form a dough. Shape into small balls and cook in boiling water until the balls float to the surface. In a separate pot, add coconut milk, sugar,and salt until it thickens slightly. After the dumplings are cooked, transfer them into the coconut milk broth to soak up the flavors. Serve chilled with the broth.
14.Foi Thong
Foi Thong is also known as golden threads. Whisk egg yolks until smooth, mix sugar and water to create a thin batter. Heat vegetable oil in a wok until it is hot but not boiling. Use a spoon to drizzle the batter in a circular motion, allowing the threads to form. Fry until golden brown, then carefully remove and drain excess oil as it could break easily. Serve it wrapped in bamboo leaves alongside ice cream.
15.Khapse
Khapse is a Tibetan deep-fried pastry that comes in various shapes and sizes. Knead some flour, sugar, butter, and water for the dough. This dough is rolled out, cut, and shaped into knots or twists. Deep-fry these shapes until they turn golden brown to have a crispy exterior and a flaky interior. You could also sprinkle powdered sugar or sesame seeds on top for added texture.
16.Dudh Puli
Dudh Puli is just rice flour dumplings with a sweet filling. Make the filling with grated coconut, jaggery, and khoya. Wrap it in a thin layer of rice flour dough and shape it into half-moons. Boil these dumplings in milk until they become soft. The milk could be infused using cardamom and saffron. Serve it with the cooked milk to soak in it and add more flavor depth.
17.Lotus Seed Paste Mooncakes
The process of making Mooncakes involves several crucial steps. Soak the lotus seeds overnight to soften them, and cook them in water until soft. Grind them into a fine paste and mix with some sugar to create a sweet filling. Make a dough from flour, water, and vegetable oil. Make medium-sized balls of the dough, fill with the sweet cooked paste, and seal it. The filled dough is pressed into intricate molds to form the mooncake’s decorative patterns. They are baked to develop a delicate golden crust.
18.Mango Sticky Rice
This dessert is made using around glutinous rice, the signature ingredient. Soak some glutinous rice overnight. Then, steam the rice till it becomes tender yet chewy. Make a sauce using coconut milk, sugar, and salt. Add the cooked rice to the coconut milk sauce and stir well to coat it entirely with the flavors. Serve the rice with a few spoons of milk on top and freshly sliced mangoes on the side.
19.Jaggery Rice Cake
Mix rice flour with water and salt to make the dough. Make small balls from the dough and make a dent in the middle. In a bowl, mix grated coconut and jaggery. Place one full spoon of this mixture in the dent. Seal the edges to encase the filling inside. Ensure to not fill too much as it could lead to the filling spilling out. Steam the cakes for five to ten minutes and serve warm.
20.Tsampa
Tsampa is a Tibetan staple made using roasted barley flour. Dry roast the barley flour until it turns golden brown and let it cool. Knead it with some hot water to form a dough. You could also add salt and sugar for taste if required. Cut, shape the dough into long cylinders and create little impressions with your hands to create folds. It can be enjoyed plain or alongside yogurt, milk, fruits, or sauce.
