How to Make Navratri Prasad: Halwa, Puri & Kala Chana

Hey everyone, and Happy Navratri!
Today, we're whipping up a delicious and traditional prasad (offering) perfect for Ashtami and Navami - the holy days of the festival.
We'll be making the classic trio: Sooji Halwa (semolina pudding), fluffy Pooris (fried bread), and spicy Kala Chana (black chickpeas).
Why you'll love it:
This prasad is a delightful combination of sweet, savory, and crispy textures. The melt-in-your-mouth halwa, the light and fluffy puris, and the flavorful black chana are a treat for the taste buds and a symbol of auspiciousness during Navratri.
Let's get cooking!
Ingredients:
For the Sooji Halwa:
1 cup Sooji (semolina)
½ cup Ghee (clarified butter)
2-3 Bananas (medium, mashed)
Cashews, Almonds, and Raisins (chopped, for garnish)
1.5 cups Milk + Water (3:1 ratio)
½ cup Sugar
Cardamom Powder (a pinch)
For the Poori:
2 cups Wheat Flour
Salt (to taste)
Oil (for frying)
For the Kala Chana:
1.5 cups Black Chana (soaked overnight)
Salt (to taste)
Water (for cooking)
Oil (for tempering)
Cumin Seeds, Green Chillies, Curry Leaves
Red Chili Powder, Turmeric Powder, Coriander Powder
Dry Mango Powder (optional)
Chopped Coriander Leaves (for garnish)
Instructions:
Making the Sooji Halwa:
In a pan, heat ghee over medium heat. Add the sooji and roast it for a few minutes until golden brown.
Add mashed bananas and mix well.
Gradually add the milk and water mixture, stirring continuously to avoid lumps.
Cook until the halwa thickens and reaches a pudding-like consistency.
Add sugar and cardamom powder. Mix well and cook for another minute.
Garnish with chopped nuts and raisins. Set aside.
Making the Poori:
In a bowl, combine wheat flour and salt. Add a little water at a time and knead into a soft dough.
Cover the dough and let it rest for 20 minutes.
Divide the dough into small balls.
Roll out each ball into a thin circle.
Heat oil in a pan. Gently slide the rolled puri into the hot oil.
Puff up the puri with a spoon until golden brown on both sides.
Drain the puri on paper towels.
Making the Kala Chana:
Pressure cook the soaked black chana with enough water until tender.
In a pan, heat oil over medium heat. Add cumin seeds, green chilies, and curry leaves. Let them splutter.
Add red chili powder, turmeric powder, coriander powder, and dry mango powder (if using). Saute for a few seconds.
Add the cooked black chana with some water from the pressure cooker.
Season with salt and simmer for a few minutes until the flavors are well combined.
Garnish with chopped coriander leaves.
Assemble the prasad:
On a plate, place a spoonful of halwa, a puri, and a serving of kala chana.
You can arrange them beautifully for an offering during the puja (prayer ceremony).
Tips:
Adjust the sweetness of the halwa to your preference.
You can add other dried fruits like chopped dates or apricots to the halwa.
Make sure the oil is hot enough before frying the puris to ensure they puff up well.
You can adjust the spice level of the kala chana to your liking.
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Let me know in the comments what your favorite way to celebrate Navratri is, and don't forget to like, subscribe, and hit the notification bell for more festive recipe adventures!