Navratri Prasad Thali: Kala Chana, Halwa & Puri Recipe

During the holy days of the Ashtami and Navmi, devotees honor the goddess Durga with the divine offering of Kala Chana, Suji Halwa and Puri - an assembled tripod that stimulates nostalgia, purity and celebration. This prasad is not just food; It is a moment of ritual, memory and devotion.

Components:

For Sukha Kala Chana:

• Kala Chana - 1 cup
• Cumin seeds - 1 tsp
• Hing (Asfotida) - a pinch
• Coriander Powder - 1 tsp
• Red chilli powder -1/2 tsp
• Amchur powder (Dry mango powder) -1/2 tsp
• Salt - to taste
• Ghee or oil - 1 tablespoon
• Green chili - 1
• Fresh coriander - for decoration

For Suji Halwa:

• Semolina (Sooji) - 1 cup
• Ghee -1/2 cup
• Sugar - 3/4 to 1 cup
• Water - 2.5 cups
• Cardamom powder -1/2 tsp
• Chopped dried fruits - cashew nuts, nuts, raisins

For Poori:

• Whole wheat flour - 2 cups
• Salt - a pinch
• Water - as needed
• Ghee or Oil - Deep for frying

Method:

Sukha kala Chana:

1. Pressure cook the soaked chana with salt and water .
2. In a pan, heat ghee. Add cumin seeds and hing.
3. Add boiled chana, coriander powder, red chilli, amchur, and green chilli.
4. Add some reserved water and cook until masala coats the chana and dry consistency.
5. Finish with fresh coriander garnish.

Suji Halwa:

1. Heat ghee in a pan. Add Semolina and roast on the medium flame until golden and aromatic .
2. Now, take a separate pan. Boil water and add sugar and cardamom to it to make sugar syrup.
3. Slowly pour the hot syrup into the roasted suji, stirring constantly.
4. Cook until the mixture is thickened and the ghee is separated.
5.  Add dry fruits and mix well.

Poori:

1. Mix the dough with flour, salt and water. Rest for 15 minutes.
2. Turn into a small discs shape and deep fry in hot oil until puffed and golden.
3. Drain on a paper towel.

Presentation Tips:

• For a traditional vibe, serve on a banana leaf or brass plate .
• Place the halwa in the katori next to chana , and stack the pooris with a basil leaf decoration.