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Navratri Ashtami Navami Prasad | Halwa Puri & Black Chana Recipe

Navratri Ashtami Navami Prasad हलवा पूरी चना बनाने की विधि । Halwa Puri & Black Chana Recipe

 

Navratri is an auspicious festival of Hindus. It is widely celebrated in many parts of India. On its eighth and ninth day, they prepare it as an offering. The three varieties of food are made on this occasion which involves curry, pudding and bread.

Here is a step by step easy recipe with pictures to make Navratri Ashtami Navami Prasada. It involves a curry of Chana, semolina pudding/Halwa and Poori. It is a perfect meal and tastes scrumptious while eating it.

Direction:

Getting Ready:

For Chana

Soak a cup of black Chana for overnight or 7 to 8 hours.

After soaking it, add it in the cooker along with a tsp of salt and a cup of water.

Mix it and close lid of the cooker.

Cook it on the medium flame until the first whistle blows. Turn the flame to low after the first whistle has blown.

Cook it on the low flame for 3 to 4 minutes. Switch off the flame after 4 minutes and wait until the pressure from the cooker releases.

Preheat a pan, add 1 to 2 tbsp of oil in it and heat it.

Add a ½ tsp of cumin seeds to it and turn the flame to low.

Add 4 finely and vertically chopped green chillies to it.

Saute the spices and add a tsp of coriander powder to it along with a ½ tsp of turmeric powder.

Add the cooked Chanas to it along with the water residing in cooker.

Add ¼ tsp of red chilli powder, ¼ tsp of Garam Masala, ¼ tsp of mango powder to it and turn the flame to high.

Cook it for 2 minutes and add some coriander leaves after 2 minutes. Switch off the flame and mix it.

The curry of Black Chanas has cooked and it is ready to be served.

For the poori

Take 2 cups of wheat flour in a bowl, add a ½ tsp of salt to it.

Add a tsp oil to it and knead a stiff dough using the water in intervals.

After kneading the dough, cover and keep it aside to set for 20 minutes.

The dough has set after 20 minutes, mash it.

Preheat oil to fry the Poori, divide the dough into the smaller sized lumps.

Lift a dough lump and flatten it into the diameter of 3 to 5 inches.

Flatten it from the corners. Do not flatten it thinly from the centre and thickly from the corners.

Add a Poori to fry and press it softly when it starts floating.

Fry until the Poori become golden brown from both sides.

It has cooked because it appears golden to us. Drain it out of the oil and serve.

 

For the Halwa

Preheat a pan, add 3 to 4 tbsp of clarified butter in it and add a ½ cup of semolina to it.

Roast while continuously stirring it on the medium flame.

Add the chopped cashews, almonds and roast them along with semolina.

Add some raisins and 1.5 cups of water to it.

Add a ½ cup of sugar to it and cook it on the low flame until semolina expands.

The semolina has expanded after 5 minutes. Stir it again and cook until it reaches to its thicker consistency.

The Halwa has become thick and it has cooked.

Add some cardamom powder to it and mix it.

Pour it in a separate bowl and serve.


Navratri Ashtami Navami Prasad | Halwa Puri & Black Chana Recipe
Author: 
Recipe type: Curry, Poori, Sweet, Dessert
Cuisine: Indian
 
Navratri is an auspicious festival of Hindus. It is widely celebrated in many parts of India. On its eighth and ninth day, they prepare it as an offering. The three varieties of food are made on this occasion which involves curry, pudding and bread.
Ingredients
  • For Chana
  • Chana - 1 cup (200 gms)
  • Green coriander - 1 to 2 tbsp
  • Oil - 1 to 2 tbsp
  • Green chilli - 2 to 3
  • Ginger julienne - 1 inch
  • Cumin seeds - ½ tsp
  • Turmeric powder - ¼ tsp
  • Coriander powder - 1 tsp
  • Mango powder - ¼ tsp
  • Red chilli powder - ¼ tsp
  • Garam masala - ¼ tsp
  • Salt - 1 tsp
  • For Halwa
  • Semolina - ½ cup (100 gms)
  • Ghee - ¼ cup
  • Sugar - ½ cup (125 gms)
  • Cardamom powder - ½ tsp
  • Cashew (chopped) - 1 tbsp
  • Almond flakes - 1 tbsp
  • Raisins - 1 tbsp
  • For poori
  • Wheat flour - 2 cups (300 gms)
  • Salt - ½ tsp
Instructions
  1. - Take a cup of black Chana, wash it and soak it overnight or 7 to 8 hours.
  2. - After soaking it, add it in the cooker along with a teaspoon of salt and a cup of water.
  3. - Mix it and close the lid of the cooker.
  4. - Cook it on the medium flame until the first whistle blows.
  5. - Turn the flame to low after the first whistle has blown.
  6. - Cook it on the low flame for 3 to 4 minutes.
  7. - Switch off the flame after 4 minutes.
  8. - Wait until the pressure of cooker releases.
  9. - Preheat a pan, add 1 to 2 tablespoons of oil in it and heat it.
  10. - Add a ½ teaspoon of cumin seeds to it and turn the flame to low.
  11. - Add 4 finely and vertically chopped green chillies to it.
  12. - Saute the spices and add a teaspoon of coriander powder to it.
  13. - Add a ½ teaspoon of turmeric powder to it and saute the spices.
  14. - Add the cooked Chanas to it along with the water residing in cooker.
  15. - Add a ¼ teaspoon of red chilli powder, a ¼ teaspoon of Garam Masala, a ¼ teaspoon of mango powder to it and turn the flame to high.
  16. - Cook it for 2 minutes and add some coriander leaves after 2 minutes.
  17. - Switch off the flame and mix it.
  18. - The curry of Black Chanas has cooked and it is ready to be served.
  19. For the poori
  20. - Take 2 cups of wheat flour in a bowl, add a ½ teaspoon of salt to it.
  21. - Add a teaspoon oil to it and knead a stiff dough using the water in intervals.
  22. - After kneading the dough, cover and keep it aside to set for 20 minutes.
  23. - The dough has set after 20 minutes, mash it.
  24. - Preheat oil to fry the Poori, divide the dough into the smaller sized lumps.
  25. - Lift a dough lump and flatten it into the diameter of 3 to 5 inches.
  26. - Flatten it from the corners. Do not flatten it thinly from the centre and thickly from the corners.
  27. - The flame should be high to fry the Poori.
  28. - Add a Poori to fry and press it softly when it starts floating.
  29. - Fry until the Poori become golden brown from both sides.
  30. - Flip and fry it until it seems brown.
  31. - It has cooked because it appears golden to us.
  32. - Drain it out of the oil and serve.
  33. - Fry all the Pooris likewise.
  34. For the Halwa
  35. - Preheat a pan, add 3 to 4 tablespoons of clarified butter in it.
  36. - Melt it and add a ½ cup of semolina to it.
  37. - Roast while continuously stirring it on the medium flame.
  38. - Roast until it's colour changes to brown.
  39. - Add the chopped cashews, almonds and roast them along with semolina.
  40. - Add some raisins and 1.5 cups of water.
  41. - Add a ½ cup of sugar to it and cook it on the low flame until semolina expands.
  42. - The semolina has expanded after 5 minutes.
  43. - Stir it again and cook until it reaches to its thicker consistency.
  44. - The Halwa has become thick and it has cooked.
  45. - Add some cardamom powder to it and mix it.
  46. - Pour it in a separate bowl and serve.
  47. Serving
  48. - The whole offering is ready to be served
  49. - You can make it on Saptami, Ashtami or Navami

 

 

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