Maha Shivratri is one of the most important festivals in Hinduism, dedicated to the Lord Shiva, known as the god of destruction and regeneration. This festival is held on the 14th day of the dark fortnight (begins after the full moon, when the moon wanes day by day until it becomes completely dark) in the Hindu lunar month of Phalguna or Magha, usually falling in February or March. Devotees pray, fast, and perform various spiritual activities on this day to seek divine blessings and inner peace. Om Namah Shivaya is chanted in every temple across India, and the air is filled with devotion.
Fasting forms the core of the rituals and is often combined with sattvic foods, which nourish both the soul and the body. Although traditional offerings include fruits, milk-based sweets, and dry fruits, why not spice it up this year? Think of something unusual, Rosewater Tarts. These tarts balance fasting requirements while introducing an aromatic, floral dimension to your Maha Shivratri celebrations.
The floral aroma of rosewater has been a traditional ingredient in Indian desserts. It complements the sattvic diet for Maha Shivratri very well with its refreshingly contrasting flavor; it also provides a cooling effect, much required during fasting. The rosewater's delicate essence adds sweet, fragrant appeal without overpowering the dessert. Thus, the rosewater tart is aesthetically pleasing and more than that a unique offering that symbolizes spirituality for the worship of Lord Shiva.
Ingredients
Method:
Mix chilled yoghurt, milk, rosewater, and sugar in a small blender. Slightly thicken the lassi by adding crushed pistachios, rose petals, and have a hydration drink that is sattvic and flavorful.
Add a teaspoon of rose water to your conventional rice kheer while serving. This subtle flavor enhances the aroma of this dessert and the creaminess that it leaves on the palate.
Knead the milk peda dough with some rosewater. Proceed to shape into discs and top them with a single rose petal and silver varq for a sweet dish that looks tempting.
Add rosewater to coconut ladoo batter to bring out the floral flavors in it. Roll the ladoos in desiccated coconut and sprinkle edible rose dust to finish it elegantly.
The soaked malpuas can be dressed up by including rosewater to the sugar syrup. This little creativity imparts the malpua with an excellent floral flavor.
Add the rosewater into the phirni when it is cooling. Serve in clay pots, garnished with rose petals and slivered almonds for the divine touch.
Transform the traditional barfi by adding rosewater to its batter. The garnishing of pistachios and edible roses will give this classic dessert a modern twist.
Blend cold milk, sugar, rosewater, and a few strands of saffron. Top it with some crushed nuts to make a beautiful garnish as the drink quenches thirst perfectly while fasting for Maha Shivratri.