Warning: file_get_contents(): SSL operation failed with code 1. OpenSSL Error messages: error:0A000126:SSL routines::unexpected eof while reading in /var/www/wp-includes/class-wp-image-editor-imagick.php on line 156

Spread the love

Jump to Recipe Print Recipe

NAVRATRI PRASADAM || KANJAK PRASAD || POORI HALWA

Navratri prasadam !! India’s festive season starts with Navratri. These nine days are celebrated with full josh. Moreover, Navratri, the festival dedicated to the worship of the Hindu deity Ma Durga. In fact, the word Navaratri means ‘nine nights’ in Sanskrit, Nava meaning nine and Ratri meaning nights. During these nine nights and ten days, nine different forms of Goddesses are worshipped. Thereafter, the tenth day is commonly referred to as Vijayadashami or “Dussehra”. Navaratri is an important major festival and is celebrated all over India and Nepal. Although it is celebrated all around the country, every part of India celebrates this festival in different ways.

However, In north India, Navratri is celebrated with much fervor. They fast on all nine days and worshiping the Mother Goddess in her different forms.

KANJAK PUJAN

Navaratri is known as Navratras or Naratey where the first seven days are for fasting. However, on the eighth day or Ashtami, devotees break their fast. Young girls are called home and these girls are treated as the goddess herself. These girls are called “Kanjak Devis”. People ceremonially wash their feet, worship them, and then offer food to the “girl-goddesses”. They are served with traditional puri, halwa, and chana to eat. Additionally, bangles and the red chunnis (scarves) to wear with a token amount of money as “shagun”. Each family follows their own tradition as some worship Ashtami, and some do puja on Navami.

The ninth day or Navami, meaning literally the ninth day of this holy and pious period. In fact, the states of Gujarat and Mumbai, celebrate Navratri with the famous Garba and Dandiya-Raas dance.

ARMY DIARIES

Being in the army we get the chance to see almost all the festivals of different regions. To see so much of diversity in a single country always amazed me and I feel so proud … That is why today I am sharing the most desirable prasadam of Navratri i.e kanjak prasadam. It consists of sooji halwa, poori, and dry Kala Chana. In my previous posts, I had shared the recipe of poori and sooji ka halwa step by step. In a prasadam, we don’t use onion and garlic. I make these Chanas in two different ways: one with tomatoes and another without tomatoes. Although they are equally tasty! some people prefer just dry Chana for kanjak but somehow I like it with tomatoes. You must try them both…

Navratri prasadam

Recipe by Minal SharmaCourse: MainCuisine: IndianDifficulty: Medium

Servings

servings

Prep time

hour

Cooking time

minutes

Calories

300

kcal

Navratri Prasad | Ashtami/Navami special Kala Chana, Halwa and Poori Recipe. Step by step recipe to make this special Navratri Prasad for this Navratri.

Ingredients

For Kala Chana
1 cup kala chana/black chickpeas (soaked overnight)
1 tsp cumin seeds/jeera
1/4 tsp turmeric powder/haldi
1/2 tsp kashmiri red chili powder/kashmiri mirch powder
1/4 tsp dhaniya powder / coriander powder
1/4 tsp garam masala powder / Chana masala powder
3-4 tomatoes chopped (optional)
2 tbsp mustard oil / any cooking oil of your choice
2 cups water for soaking the kala chana
salt as required
For Poori
1 cup wheat flour (or atta)
¾ teaspoon semolina (or fine rava or chiroti rava) (optional)
¾ teaspoon oil (or ghee)
water as needed (approximately ¼ cup plus 1 to 2 tbsp)
2 pinches salt (as needed)
oil (for deep frying)
For Halwa
1/3 cup sugar 75 grams, or use more for a sweeter halwa
3/4 cup water 6 oz/180 ml
3/4 cup milk 6 oz/ 180 ml
1/2 cup ghee 100 grams, in semi-solid state
1/2 cup sooji (semolina) 90 grams, use fine sooji
10 whole cashew nuts broken into small pieces
1/8 teaspoon cardamom powder

Directions

To Make Chana
Rinse 1 cup black chickpeas in water for a few times. then soak in 4 cups water overnight or for 7 to 8 hours.
strain the soaked water and keep aside. then add 3 cups water cover tightly with the lid and pressure cook for 15 to 18 whistles.
once the pressure has settled down, remove the lid and check the chana.
Heat the pan, add 2 tbsp oil and allow it to smoke. then add 1 tsp cumin seeds and asafoetida, fry them till they splutter. Add tomatoes and stir for a few minutes. If you want to try without tomatoes, just omit tomatoes from it, rest procedure is the same. Then add the dry spices – 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/2 tsp garam masala powder 1/2 tsp coriander powder and salt. stir and saute the mixture very well for a minute or two.
Add the black chickpeas and saute for a minute.
If they are cooked and there is some water, then simmer till the water dries.
serve kala chana with pooris and sooji halwa. you can also garnish sukha kala chana with coriander leaves and then serve.
To Make Poori
Though, Making poori is a very simple process. You just have to mix all the ingredients and make a dough, make balls out of it and roll to make a poori. Fry in hot oil and serve hot with Chana and Halwa.
To learn with Step By Step Instructions just follow my previous post Poori An Indian Bread.
https://minalspiceworld.com/2015/03/how-to-make-puri-indian-fried-flat-bread/
To Make Sooji Halwa
Making Halwa is very simple, I have already mentioned the Ingredients required for making Halwa above. Check out the recipe with step by step instructions in my previous post. https://minalspiceworld.com/2015/03/suji-halwa-semolina-halwa-halwa-prasad/