“Durga puja” or “Dussehra” or Navratri is an Indian festival that is celebrated all over India. This festival is a great festival for the whole Hindu religion. The people of the Hindu religion are always attached heartily to this festival. This puja is a great symbol of their faith in the goddess “Maa Durga“. In this festival, people worship Devi Durga, so this festival is also called Durga Puja. Here we introduce the 6 best Navratri vrat recipes.
Devi Durga always battles with the devil and defence her devotee. Maa Durga is protective all of living things, non-living things, earth, sky, moon, etc. This festival is celebrated for ten days. We worshipped Devi Durga for nine days. Many people keep fasting at that time. More of them eat sattvic food at that time. So In this Durga Puja special article, we know about some sattvic recipes which we eat during this Durga Puja festival. Let’s describe the following 6 best Navratri vrat recipes :
Navratri festival we can eat “Sabudana” recipe. We cook sabudana khichdi or sabudana kheer. To prepare sabudana khichadi cook with water and all spices to sabudana. You can also mix chopped vegetables in it.
To make sabudana kheer. Take one-litre milk and boil It too well. Then pour 150-gram sabudana into it and cook on medium-low flame. stir regularly and cook it well. When they are cooked, mix cardamom powder and sugar in them. Now the sabudana kheer is ready to eat.
Kuttu Ki Recipe
Kuttu ki recipe made from kuttu. You can made kuttu ki khichadi, kuttu ke aate ka paratha, halwa etc. To make kuttu ki Khichadi firstly soak kuttu for two hours. Then take a kadhai and pour one teaspoon of ghee into it. After heating, ghee pours one green chilli and one teaspoon of jeera in it. When jeera is popping then pour small chopped potato. Then fry them and mix one teaspoon of turmeric powder in it. Mix black pepper in it and fry them. Then pour soaked Kuttu into it and add salt according to its taste. Cooked them till kuttu cooked well.
Makhana ki Recipe
You can make makhana kheer at that time. First, make makhana kheer take a non-stick pan, and pour half ml. Milk and boil it well. Then add makhana and stir them on medium-low flame. Cook them for about five to ten minutes and get the makhana to become soft. Then add sugar and garnish dry fruits in it and the makhana kheer is ready.
- Popped lotus seeds
- 1/2 cup cashew nuts
- 2 tsp Ghee-Rock salt
- 1/2 tsp cardamom
- 3 cups of milk
- Sugar (as per taste)
- dry fruits, chopped
- Roast the seeds and some cashew nuts in a pan.
- As soon as it cools, take 3/4th of the mixture and grind it in a blender with some cardamom.
- In a separate deep pan, bring to boil 2-3 cups of milk.
- Add sugar, followed by the ground makhana mixture, and stir well.
- Add the remaining roasted makhana and cashew.
- Continue stirring until it thickens.
- The kheer can be served either hot or cold, garnished with chopped dry fruits.
Aaloo Ki Sabzi
For the Aaloo ki sabzi recipe firstly take a potato and wash them well. Then pour it into a pressure cooker and cook for some time. Cook them till two or three whistles continue. Then strain out potatoes from the pressure cooker. Peel them and cut them half-shaped.
Then take a non-stick pan and heat it well. Pour two teaspoons of ghee into it and heat it. Pour one teaspoon of jeera and green chilli into it. Heat them till popping jeera and then pour half-cut aaloo. Fry them well and then add one teaspoon turmeric powder, one teaspoon red chilli powder and garam masala powder. Mix it well and fry them properly. Then add salt according to its taste and add one cup of water to it. After five minutes when they are cooked remove them from the heat and the aloo ki sabzi recipe is ready for the festival.
Singhare Atte ka Halwa
A festive Indian dessert made with singhara atta (water chestnut flour) and almonds. This Singhare ka halwa is very easy and quick to make. All halwa or sheera-making procedure is almost the same.
- 1 Cup Singhare ka atta
- 1 Cup of Sugar
- 4 1/2 Cups of Water
- 6 Tbsp Ghee
- 1/2 tsp Green cardamoms, powdered
- 1 Tbsp Almonds (shredded), blanched
- Melt the ghee, add the atta and stir-fry over medium flame, taking care to avoid scorching.
- At the same time, place water and sugar in another pan and dissolve the sugar over medium flame.
- Keep on simmering, until further use.
- When the atta mixture has been fried enough, and then add the sugar solution and cardamom powder. Bring it to a boil and then simmer till the liquid is absorbed.
- At this stage, you can stir occasionally.
- A thin line of melted ghee will form around the edges when it is cooked enough.
- This should take 5-7 minutes.
- Garnish it with some almonds and serve hot.
Rasogulla or Rasgulla
Rasgulla is made from ball-shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. It is a spongy, juicy, sweet dessert makes from curdling milk-based chhena or paneer, draining the whey, Kneading chhena well and making solid balls. Cooked in sugar syrup until made they are quietly soft and spongy and they can serve alone or with snacks for all festivals, It is an all-purpose sweet.