Navratri Kanya Puja Recipe| Halwa Chana Puri Recipe for Kanya Puja| Halwa Puri Recipe for Kanya Pujan
Navaratri is round the corner and the Hindu’s all over India would be celebrating the festival with great enthusiasm. There are very many highlights of the festival that fills our hearts with mirth. During the nine days or nine nights of Navratri celebration, people take up to the Gujarati folk dance, Garba. Garba songs typically revolve around the subjects of the nine goddesses. People of all age group including children clad in red, pink, yellow, orange, and brightly colored traditional Garba costume. The joy spreads beyond Garba, for there are so many delicacies waiting to satiate the hungry stomach of the kids. Kumari Pujan marks the ninth day of Navratri. On this day 9 kumaris, who personify Mahamaya – Ma Durga are worshipped. It is believed that a young girl is a reincarnation of – Ma Parvati as a wife, a mother; Ma Lakshmi when she responsibly takes charge of her household; Ma Annapurna as she feeds her family; Ma Saraswati who rears her children and imparts knowledge and Ma Durga who is a savior to her family.
Kumari Puja might be for young girls but the prasad could be enjoyed by all. Let’s see what the special prasad offered to Devi Ma are. Halwa, Chana, Puri are a must to be prepared food that is offered to the Goddess and without which Kumari Pujan is incomplete. Apart from these three dishes you can also prepare sabzi that is devoid of ginger, onion, garlic; sweet dish like kheer is also offered. Let’s explore the recipe of the three main dishes that comprise the bhog for Ma Durga on the ninth day of Navaratri.
Serves: 6|Prep time 15 mins| Cook time 60 mins| Total time 1 hour 15 mins
Ingredients for Rava Halwa:
- Rava (Semolina/Suji/ Sooji) – 1 Cup
- Clarified Butter / Ghee – 8 Tbsp or more to moisten the sooji
- Sugar – As per taste
- Cardamom/ Elaichi Powder – 2 Tsp
- Rose Water – 1 Tsp (Optional)
- For the garnish:
- Raisins / Kismish – 1 Tbsp
- Chopped Almonds – 2 Tbsp
Steps to Prepare Sooji Halwa:
- Take a non-stick pan and heat the ghee in it.
- Sauté rava or suji on a medium-low heat for about 8-10 minutes until it is dark brown in color. To prevent the rava from burning and to ensure it gets roasted evenly, keep stirring it continuously.
- After roasting the suji, add 2½ cups of boiled water and mix well. Let the halwa cook in the water till the entire mixture becomes dry again or till all of the water is absorbed. This would take about 2 minutes. And remember to keep stirring continuously.
- Add the sugar, raisins, almond and mix well and cook till the sugar is absorbed and halwa becomes dry again.
- Add rose water and add rose water. Cook for 1 minute and remove from heat. You can serve halwa at this stage. If you want bars like I made then transfer the mixture into the lined pan and spread it evenly using a flat ladle. I used a 7×7 inch here.
- Garnish with almonds and press lightly.
- Let it cool completely for 30 mins. Cut into square pieces and serve.
- Maida / Gehun ka atta – 1 Cup
- Salt to taste
Steps to Prepare Poori/Puri:
- Take the required amount of atta or maida for making puris and add salt and 2 tbsp of oil. Mix it well
- Use enough water to knead the mixture into a stiff dough. Cover the dough with damp cloth and leave it for 30 minutes
- Roll the dough into 3 equal portions of thin log
- Heat enough oil in a pan for frying round and fluffy puris
- Cut each log into ½” inch piece to roll each piece into small round shaped puris
- Add tiny dough pieces to the oil to check if the oil is hot enough. If the tiny piece of dough rises up immediately then the oil is ready to fry the puris
- Immerse a rolled out poori/puri into the hot oil and press it lightly with a spatula so that it puffs up. Fry till they turn golden brown in color on both the sides.
- Transfer the fluffy puris just out of the hot oil on a kitchen towel to get rid of the extra oil.
Kale Chane / Black Chickpeas
- Kale Chane / Black Chickpeas – 1 Cup (Soaked Overnight)
- Oil – 2 Tbsp
- Cumin Seeds – 1 Tsp
- Mustard Seeds – 1 Tsp
- Pinch of asafetida or heeng
- Ginger, sliced – 2 Tsp
- Green chili, sliced – 4
- Red – 1 Tsp
- Turmeric powder – ½ Tsp
- Coriander powder – 2 Tsp
- Amchoor / dried mango powder – 2 Tsp
- Salt to taste
- Soak the kala chana / black chickpeas overnight in enough water. Drain the water and rinse it well the next morning
- On high flame, pressure cook the chana with 2 cups of water and salt for 2-3 whistles. You can also boil chana in a pan until soft and cooked. This might take about 30 minutes
- Heat oil in a broad pan, when heated – add cumin seeds, mustard seeds, and asafoetida
- Add green chilies and ginger when the seeds start to splutter. Stir well and cook for about 2 minutes
- Add masala that includes chili powder, turmeric powder, coriander powder and dried mango powder and roast it for another 2 minutes
- Add water to cooked chana and cook for 5 minutes.
- Garnish with chopped coriander
- Remove from heat and transfer to a serving dish
The recipe is in front of you. Navratri is approaching too. All you need to do is order Rishta Maida, Rishta Atta, Rishta Rava and select from oil of your preference that includes Rishta Sunflower oil, Rice bran oil, Mustard oil etc. Book all your cooking ingredients from Rishta at Grofers and celebrate a hassle free and a sumptuous Navaratri.