Navaratri Special Sweet Recipes

The Navratri (nine nights) festival which marks the onset of autumn is celebrated in different ways all over the country. It is a festival of worship, dance and music and is celebrated from the first to ninth date of Ashwin Shukla Paksha of the Hindu Calendar for the worship of Goddess Durga. North Indians celebrate the 9 days of Navratri watching the annual Ramlila performances under the post-monsoon skies full of twinkling stars. For 9 days, women wear their best saris and beautiful jewellery, and attend late night cultural programmes of music and dance. Coconut laddoos, payash, bundi sweets are typical Navratra food preparations. Navratri 2014 will be celebrated from September 25 to 3rd October.

Durga Navaratri 2014 in Kanaka Durga Temple Vijayawada

During 9 days the following alankarams will be performed to Sri Ammavaru. 


Aaswayuja Suddha Padyami
Sri Swarna kavachalankrutha Devi
Aaswayuja Suddha Vidiya
Sri Bala Thripura Sundari Devi
Aaswayuja Suddha Thadiya
Sri Gayathri Devi

Aaswayuja Suddha Chaviti
Sri Annapoorna Devi
Aaswayuja Suddha
Sri Lalitha Thripura Sundari Devi

Aaswayuja Suddha Sasthi

Aaswayuja Suddha Saptami
Aaswayuja Suddha Astami


Aaswayuja Suddha Navami & Dhasami (Vijaya Dasami)
Sri Rajarajeswari Devi

Kuttu Ki Puri Recipe 


2 cup kuttu ka atta
4 potato (alu)
1/2 tsp salt (namak)
1/2 tsp black pepper powder (kali mirch)
clarified butter (ghee) for frying

How to make kuttu ki puri:

    Boil and mash potato.
    Now mix salt, atta, kali mirch and alu and knead into dough.
    Make small balls of the dough and roll each into small puris.
    Heat ghee in a pan.
    Fry each puri in ghee.
    When cooked on one side turn it and cook on the other side also until it turns light brown.

Rajma Sundal Recipe


    Rajma - 1 cup, boiled till soft in salted water and drained (black beans)
    Green chili-ginger paste - 1 tsp (optional but recommended)
    Coconut - 2 tbsps, freshly grated
    Lemon juice - 1 tsp (optional)
    Fresh coriander leaves - garnish
    For tempering:
    Mustard seeds - 1/2 tsp
    Urad dal - 1 tsp (split gram dal/minappa pappu)
    Curry leaves - 1 sprig
    Asafoetida - pinch (hing/inguva)
    Red chili - 1, tear and de-seed


    Soak rajma in water for at least 7-8 hours or overnight. Drain water, wash the soaked rajma in fresh water and pressure cook rajma with 1/2 tsp salt and 1 1/2 cups water upto 4 whistles and drain the liquid. If cooking over stove top, boil in salted water till soft. Drain and keep aside.
    Heat a pan, add oil and once hot, add mustard seeds. Allow them to splutter. Add urad dal and as they turn red, add asafoetida, curry leaves and red chili.
    Immediately add the green-chili ginger paste and saute for a few seconds. Add the boiled rajma and toss the contents on medium flame.
    Turn off flame and add grated coconut and mix well. Remove to a serving bowl. Add lemon juice and garnish with fresh coriander leaves.

Pesarapappu Bobbatlu

    Maida - 1 1/2 cups
    Moong dal - 1 cup
    Sugar - 1 cup
    Water as required
    Salt to taste
    Oil and ghee as required
    Cardamom powder - 1/2 tsp


    In a medium sized bowl, add maida, a tbsp of oil, 1/2 tsp salt and mix. Add enough water to make a very soft dough. Oil the dough well, place lid and set aside while you do the rest of the preparation.
    Bring 2 liters of water to a boil, add moong dal and cook on medium flame till the dal turns soft yet holds shape. Once the dal is cooked, drain the water (use this strained water to make chapati dough or rasam). Mash the dal with the back of a ladle and set aside.
    Take a stainless steel bowl, add the fine granulated sugar and the dal. Mix and cook on low flame. The sugar will melt, keep stirring till the dal becomes a thick mass and there is no moisture. This could take a good 15 mts. Add 1/4 tsp salt and cardamom powder and mix well. Turn off flame. Allow to cool. Make small lemon sized balls and set aside.
    Pinch some dough (same size as the sweet dal balls) and place on a greased banana leaf or a plastic sheet.
    Flatten it into a disc which is the size of your palm. Place a ball of the sweetened lentil mixture in the centre and draw the edges of the dough from all sides to cover the ball completely.
    Gently flatten the ball carefully with your fingers to form a 6″ to 8″ diamater flat circular bobattu. Do grease your fingers while flattening.
    Heat a tava and place the flattened bobbatu on it. Roast on both sides till golden brown spot appear and very light grease with oil. Remove to a plate.
    Prepare bobbatlu with rest of the dough and allow to come to room temperature.
    At the time of serving, smear fresh desi ghee on top of each bobbatu and serve. They can be stored in an air tight container upto a week.



    Plain Flour - 2 cups (maida)
    Ghee - 2 tbsps, melted
    Salt - pinch
    Sugar - 3/4 cup, powdered and mixed with 1/2 tsp cardamom powder
    For paste:
    Rice flour - 2 tbsps
    Ghee - 1 1/2 tbsps, melted
    For sugar syrup: (if using syrup to dip the chiroti)
    Sugar - 1 cup, granulated
    Water - 1 cup
    Cardamom powder: 1/2 tsp


    In a bowl, add the flour, salt and melted ghee and mix well. Slowly add enough water to make a smooth yet firm dough like puri dough. Cover the dough and keep aside for an hour.
    While the dough is resting prepare the powdered sugar mixture. In a bowl, add the powdered sugar and cardamom powder and mix well. Keep aside.
    If using sugar syrup to dip the fried chiroti, prepare the syrup. Heat water and granulated sugar in a vessel till sugar is melted and then continue to simmer till the mixture thickens to single thread consistency on low flame. Add cardamom powder and mix. Turn off flame. Keep aside.
    In a small bowl, mix rice flour with melted ghee and keep aside. This paste is used to bind the layers of rotis.
    Pinch off dough such that you have 6 large lemon sized balls. Roll each into thin rotis. Place a roti on your work surface, smear a tsp of the prepared rice flour paste all over the roti. Place another rolled out roti over it and again smear with a tsp of rice flour paste. Again repeat the process by placing another roti over the second roti and smear with rice flour paste. Now gently roll the pilled up rotis into a log and cut into 1/2" thick circles. Make another log following the same process using the remaining three rotis.
    With the help of the rolling pin roll out each of the thick circles into thin rotis of 4" to 5" in diameter.
    Heat oil for deep frying in a heavy bottomed vessel. Once hot, reduce flame to low medium and place 3 or 4 rolled out chirotis into the hot oil. Deep fry the chirotis on a medium flame, flipping them gently to cook all over. Once they turn to a golden shade, remove onto an absorbant paper. Immediately sprinkle a heaped tbsp of the powdered sugar over each of the hot chirotis so that the sugar adheres to them while it is hot.
    If using sugar syrup, place the hot chirotis that have been removed from the oil into the prepared sugar syrup. Allow them to absorb the syrup. (DO NOT add powdered sugar to the chirotis that you are dipping into the sugar syrup)
    Deep fry the rest of the rolled out chirotis and sprinkle with powdered sugar OR dip them in the prepared sugar syrup.
    Store in an airtight container and they stay fresh for at least one week to ten days.

Saboodana Khichdi

Recipe Ingredients:
1 cup Saboodana (sago)
1 medium sized potato
1 cup chopped tomatoes
¼ cup peanuts
1tbsp chopped coriander
1tsp chopped green chilies
½ tsp cumin seeds (jeera)
Rock salt (sendha namak)
1tbsp desi ghee

Recipe Method:
Soak the saboodana for 2 hrs. wash the saboodana well in running water till all the starch is washed off. Strain in a sieve and set aside for 2 hrs. for all the water to drain away. Peel the potato and cut into small dices. Heat the ghee in a pan and add the jeera. Allow the jeera to splutter and add the green chilies. Saute for10 seconds and add the potatoes fry the potatoes and cook till half done and add the peanuts. Saute till the peanut is also done. Add the tomates and cover and cook f04 5 minutes till the tomatoes are cooked. Add the drained saboodana and salt and toss well till the sabodana turns transparent (almost 4-5 mins.) Serve hot garnished with chopped coriander.

almond halwa or badam halwa

for blending the almonds:

    11/2 cups almonds/badam soaked overnight or blanched
    2 cups water

other ingredients:
    2 pinch of saffron/kesar
    5-6 green cardamon crushed
    ½ cup water or milk
    ½ cup sugar
    ¼ cup coconut oil


    blend the soaked almonds with 2 cups water to a smooth paste.
    take the almond paste in a pan.
    cook till the mixture thickens and dries.
    now add sugar.
    add water and stir again.
    keep on stirring.
    add oil.
    stir and cook till the whole mixture becomes lumpy and thick.
    lastly add saffron and cardamom and stir.
    pour on a greased plate or pan.
    let the almond halwa cool.
    slice in diamond or rectangular shapes.
    you can also refrigerate the almond halwa and then slice them.
    badam halwa stays good for 5-6 days in the refrigerator.

sabudana ladoo recipe

    1 cup sabudana (tapoica pearls)
    ¾ cup dessicated unsweetened coconut
    ½ or ⅔ cup powdered sugar or as required
    6 to 6.5 tbsp oil or ghee
    9 to 10 cashews, chopped
    4-5 cardamoms, powdered
    ¼ tsp grated nutmeg


    roast the sabudana (tapoica pearls) in a kadai or pan on a low flame.
    they will swell a bit and become crunchy and light brown.
    this process will take approx 25 to 30 minutes on a low flame.
    cool the pearls completely and then grind to a fine powder in a dry grinder.
    also lightly roast the coconut for 2-3 minutes.
    no need to brown the coconut.
    in the same pan where you have roasted the coconut, add the ground sabudana powder and sugar.
    mix well and keep aside.
    heat the 5 or 6 tbsp oil/ghee in a small pan.
    add chopped cashews and fry them till golden.
    pour this whole mixture of oil and browned cashews into the sabudana + coconut + sugar mixture.
    also add cardamom powdered and nutmeg.
    stir very well with a spatula or wooden spoon.
    then when the mixture is still lightly hot or warm, make medium sized balls from it.
    sabudana ladoo are ready to be served.

Aloo Pulao Recipe


1 big size potato diced in small pieces
1 tsp cumin seeds
1 cup samwat rice
2 tbsp ghee
2 cloves
2 tsp rock salt (kala namak)
2 green cardamom
a tiny piece of cinnamon
green coriander to garnish
1/2 tsp red chilli powder
3 cup water

How to make aloo pulao :

    Heat up ghee in a pot.
    Mix in cumin seeds, cloves, cardamom and cinnamon.
    When they give off fragrance, mix in potato and rice.
    Stir-fry to a light brown color.
    Mix in rock salt, chilli powder and water and boil.
    Cover the pot and let it simmer (boil slowly at low temperature) on low flame for about 15 minutes.
    Decorate with green coriander.
    Serve hot.

coconut ladoos recipe


    1.5 cups desiccated coconut (unsweetened)
    ⅔ cup organic unrefined cane sugar or regular sugar
    ½ cup water
    3-4 cardamoms, husked and powdered in a mortar-pestle (optional)


    mix the sugar with the water and dissolve it.
    if there are impurities than strain the sugar solution.
    keep the sugar solution on fire and on a low flame cook the solution.
    the solution will start to thicken and continue to cook till you get the one thread consistency in the sugar solution.
    switch off the flame and add the dessicated coconut and cardamom powder to the sugar solution.
    quickly stir and make small balls from the mixture.
    if the heat is too much too handle, wait for a few minutes till you are comfortable in making the ladoos.
    the mixture should be hot or warm while making the ladoos.
    if the mixture become cold, then making the ladoos is impossible.
    in this case, return the pan or bowl on the fire and slightly warm the mixture and continue to make the ladoos.

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