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Navratri Ashtami Ka Prasad

JAI MATA DI
Happy Ashtami to everyone…May Maa Durga empower everyone with strength and courage and protect everyone from all calamities and hardships.
Ashtami Prashaad for Bhog… Halwa Poori & Chana. Shudh satwik bhojan without any onion and garlic. The feasting after the fasting!!

On Ashtami girls from the neighbourhood are invited and then we wash their feet and offer them halwa, puri & channa and tie the ‘ mouli’ and give either some money or Navratri gift. As kids we always looked forward to this delicious treat of puri, halwa & chana.


Presenting Ashtami Prasad Ki Thali ….
Suji Ka Halwa — Poori — Kala Chana

Navratri Ashtami Ka Prasad | Navratri Halwa Puri Chana | Ashtami Special Food

Happy Ashtami to everyone…Presenting Navratri Ashtami Ka Prashad…. Halwa Puri & Chana. Shudh satwik bhojan without any onion and garlic. On the eighth day of Navratri ashtami special food is prepared. This is a simple khana and the combination of kale chane with halwa poori is soulful. Lots of good memories associated with it some our childhood. Happy feasting after the fasting !!
Prep Time 8 hrs
Cook Time 1 hr 30 mins
Course Lunch Thali, Weekend Cooking
Cuisine North Indian Cooking
Servings 9

Equipment

  • Pressure Cooker
  • Kadai
  • Deep Kadai
  • Slotted Spoon

Main Ingredients
  

  • Kale Chane
  • Whole Wheat Flour
  • Oil For Frying
  • Sooji
  • Sugar
  • Ghee
Keyword Ashtami Ka Bhog, Ashtami Ki Thali, Navratri Food

Kale Chane Ingredients

  • 2 cup Kale Chane
  • 1 tbsp Saunf
  • 1/2 tbsp jeera
  • 2-3 cloves
  • 1 tbsp coriander seeds
  • 1 tsp red chili powder
  • 1 tsp amchoor powder (optional)
  • 2-3 green chilies chopped
  • 1 tsp minced ginger
  • 1 tsp jeera for tempering
  • Salt to taste
  • 1/2 tbsp oil

How to Make Kale Chane :

  1. Wash and soak the chane overnight or for 7 – 8 hours. Next day pressure cook them with 2 cups of water and salt for 5- 6 whistles to get them soft. To check if the chane are boiled press one chana between your fingers. It should mash easily. Drain them and keep aside.
  2. In a pan slightly dry roast saunf, 1/2 tbsp jeera, coriander and cloves and make a coarse powder using grinder or mortar. Keep aside.
  3. In a pan heat oil, add jeera ,when starts crackling add chopped green chilies and ginger.
  4. Saute it for few seconds and now add boiled kal chane to it. Fry it for 1 minute and now add roasted spice powder with red chili powder and amchoor.
  5. Add some salt carefully if you have boiled the chana with salt.
  6. Cook it covered on medium heat for 2-3 minutes and enjoy with your and poori and halwa.

Suji Ka Halwa Ingredients

Suji ka halwa is the most popular Indian halwa pudding made with Semolina (Suji), Clarified Butter (Ghee), Sugar and Dry Fruits. The proportion of the water:sooji:ghee:sugar is 3:1:1:1. This is the ideal proportion of all the ingredients. You can use it as a thumb rule.


  • 3 cup Water
  • 1 cup Sooji
  • 1 cup Sugar
  • 1 cup Ghee
  • 1 tsp Green Cardamom Powder
  • 1 tblsp Raisin (Khishmish)
  • 1 tblsp chopped Almonds

How to Make Suji Ka Halwa :

  1. In a heavy bottom kadai / pan, heat ghee, on low flame add sooji and fry it, stirring often until nutty smell of sooji releases and the color changes to golden.
  2. Meanwhile, boil the sugar, kishmish and water in a pan for a few minutes until sugar gets dissolved completely. Switch off the flame and keep aside. DO not make a chashni. The aim is to dissovle the sugar.
  3. When sooji is gets the desired color, lower the flame and add the sugar water slowly and keep mixing until halwa leaves the sides of the pan.
  4. Garnish with the almonds. You can even use grated coconut too.
  5. Let it stand for a couple of minutes to absorb all the flavours and this also makes the halwa really soft as all the suji gets nicely fluffed up . Serve hot
  6. This suji ka halwa turns out perfect everytime !

Poori Ingredients

  • 2 cups Atta (Whole wheat flour)
  • 1 tblsp Oil for the dough
  • Oil For deep frying plus
  • 1 tsp Ajwain (Bishops Seed) (Optional)
  • 1 tsp Salt
  • 1 cup Luke warm Water

How to Make Poori :

  1. Combine the atta & salt in a large bowl. Add 2 tablespoon of oil.
  2. Use your hands to mix for about 2 – 3 minutes. It should look like course crumbs.
  3. Make a well in the middle of the flour mixture.
  4. Pour luke warm water little by little.
  5. Incorporate gently making a stiff dough.
  6. Oil your hands lightly and rub it on the dough. Cover until ready to cook.
  7. Heat enough oil in a kadhai/wok for deep frying. Heat it on High initially. Once super hot, reduce to medium when frying.
  8. Divide the dough into equal lime size balls.
  9. Flatten them.
  10. Smear some oil on the platform and on the dough balls. Now roll out a thin Poori of about 6 inches in diameter.
  11. Slide a Poori in the hot oil gently. Press it down lightly with a slotted spoon.
  12. Deep fry over medium heat. Turn it quickly. Let the other side cook for 30-49 seconds.
  13. Remove & place on a plate lined with absorbent paper towels.
  14. Repeat. till all the pooris are done.
  15. Note: Fry one Poori at a time. You can make 12 – 15 pooris from this dough of 6″ diameter each.
  16. Serve hot!

Reheating Tips :

Microwave: You can heat the halwa, poori and kale chane in the microwave by heating for 2 – 3 mins.

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