9 Navratri Recipes To Try Out During The Nine Days Of Fasting

Religiosity aside, a major perk of the nine-day Hindu festival Navratri is the seemingly never-ending buffet of scrumptious dishes to gorge on, despite it being a period of ‘fasting’ or vrat. If you find yourself confused as to what you could eat during this festive period, we’ve curated nine Navratri recipes to help you get started and sail through each of the nine days. By Bayar Jain

Day One
Dish: Sabudana Khichdi

 

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A post shared by Anupriya singh (@anu_priya29_) on Sep 15, 2020 at 9:49pm PDT

Ingredients

• 1 cup sabudana (tapioca pearls)
• 2 potatoes
• ½  cup roasted peanuts
• 8-10 curry leaves
• 1 teaspoon grated ginger
• 1 green chilli
• 1 teaspoon cumin
• ¼ cup grated coconut
• 3 tablespoon ghee
• Sugar, lemon juice and salt as per taste

Preparation

• Rinse and soak sabudana in water overnight or till the pearls soften. Set aside.
• Boil, peel and chop the potatoes.
• Dry roast the peanuts and grind them into a coarse powder once cooled.
• Mix the soaked sabudana, peanut powder, salt and sugar.

Method

• In a pan, heat ghee and fry the cumin till it starts to crackle.
• Next, add curry leaves and green chilli, and fry for a few seconds.
• Add the grated ginger and sauté well.
• Next, add potatoes and sauté.
• Add sabudana to the pan, and cook till the pearls become translucent.
• Switch off the flame and mix lemon juice and chopped coriander into the pan.
• Transfer to a plate and garnish with coriander leaves, lemon juice, and grated coconut as per taste.

Day Two
Dish: Singhare ka halwa

 

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Ingredients

• 1 cup singhare ka aata (water chestnut flour)
• 3 ½  tablespoons ghee
• 3 cups boiling water
• ½  cup of sugar
• ⅛ teaspoon green cardamom powder
• 2 tablespoons chopped dry fruits

Method

• 1 cup makhane (foxnuts)
• 2 cups of milk
• 4 pods of green cardamom
• 10-12 cashews
• 1 tablespoon golden raisins
• 1 pinch saffron
• 3 teaspoons ghee
• Sugar as per taste

Preparation

• Heat ghee in a pan. Add makhane and cashews to it.
• Roast on low flame till the makhane become crunchy.
• Segregate into two parts: ⅓ cup and ⅔ cup, and set aside.

Method

• In a pan, heat milk till it boils. Keep stirring to avoid scorching.
• Meanwhile, in a blender, grind ⅔ cup of makhane, cardamom pods, and saffron strands till it becomes a powder.
• Once the milk boils, add sugar, powdered makhane powder, and 1/3 un-powdered makhane.
• Keep stirring on low to medium flame till the makhane soften and milk thickens.
• Add cashews and golden raisins and let simmer.

Day Four
Dish: Kuttu ​ke atte ka malpua

 

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A post shared by NIVEDITA MULLICK (@thehungrygourmand) on Aug 11, 2020 at 8:49am PDT

Ingredients

For the batter

• 1 cup kuttu ka atta (buckwheat flour)
• 1 teaspoon fennel powder
• ½ teaspoon baking powder
• 4 teaspoons jaggery
• Ghee

For sugar syrup

• 2 cups of sugar
• 1 cup of water
• 10-12 strands of saffron

• In a pan, add sugar and cook on a medium flame for 10 minutes or till a thread-like consistency is formed.
• Next, add 2 teaspoons of water and saffron strands in a bowl. Add the sugar syrup in this and mix well.

• ½ cup sabudana (tapioca pearls)
• 2 cups of milk
• 2 cups of water
• 5 tablespoon sugar
• 5 green cardamoms (powdered)
• 2 tablespoons cashews (chopped)
• ½ tablespoon raisins
• 4 strands saffron (optional)

Preparation

• Rinse and soak sabudana in water till it softens.

Method

• In a pan, add the soaked sabudana and milk and cook for five minutes.
• Next, add sugar and cardamom powder, and cook on low to medium flame till the pearls have cooked through. Stir occasionally.
• Transfer to a bowl, mix cashews and raisins and garnish with saffron strands to serve.

Day Eight
Dish: Coconut barfi

 

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A post shared by Kavita Daswani (@kdaskitchen) on Jul 30, 2020 at 5:09am PDT

Ingredients

• 1 cup of sugar
• 1 cup of water
• 1 ½ cup grated coconut
• 1 tablespoon khoya
• 1 teaspoon cardamom powder
• 5 almonds (chopped)
• 7 pistachios (chopped)
• 1 teaspoon ghee

Method

• In a pan, dissolve sugar and water to make a sugar syrup.
• Next, add grated coconut and mix. Let it reduce on slow heat.
• Add khoya and green cardamom. Mix well.
• Grease a tray with ghee and sprinkle chopped almonds and pistachios.
• Add the mixture and refrigerate for 15 minutes.
• Cut into squares and serve cold.

Day Nine
Dish: Sooji ka halwa

 

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A post shared by Dr. Sharvari N.S. (@myindiancookinginusa) on Jul 25, 2020 at 12:27pm PDT

Ingredients

• 1 cup sooji (semolina)
• 3/4 cup ghee
• 1 ⅕ cup sugar
• ½ cup almonds
• 3 cups of water
• 1 cup milk
• 3 green cardamoms
• Few strands of saffron

Method

• In a pan, melt butter and crushed green cardamoms.
• Next, add sooji and start roasting it on medium heat till it turns golden brown.
• Add sugar, milk and water. Keep stirring till the liquids start to dry up and the sooji thickens.
• Transfer to a plate, garnish with saffron and almonds.

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