Dusshera food across India

While kheer, burfi, halwa, kachoris, jalebi, gulab jamun, malpua, radbi, mysore pak, shrikhand and sandesh are some of the common food items prepared for the feast, there are traditional preparations from different regions of India.

Karnataka - Kannadigas lay an emphasis on Saraswati Pooja for which they prepare sweet dosa as offering. Considered to be an auspicious offering, it is made only during the Dasara festival in almost all Kannadiga families.

Gujarat - Traditionally, jalebi and fafda (made from gram flour) with chutney are offered to the Goddess and devotees avail of this Prasad.

Kolkata - Sweets find a special mention with rosgulla, pantua, sandesh, kheer kodum included in the spread of traditional Bengali dishes.

Maharashtra - A savoury known as Kadakni which resembles a khakra is served as a snack. Made from gram flour it is served with spicy hot theccha (a spicy chutney made from crushed green chillies). Karanjis (with a variety of sweet stuffing) also known as Gujiyas in the north are another homemade food item on the menu of many homes.

South India - Sweet dishes are offered to the goddess Saraswati which are normally a variety of payasams. Other savouries include murruku, puliogre, appams, etc.