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Navaratri With Delicious Sweets!

Ganesh.Dutta's picture

Gajar ka HalwaNavaratri  is being celebrated throughout India with traditional flavour and geity. Navratri  is a Hindu festival of worshiping Goddess Durga .

Delicious sweets menu for making Navaratri more Delicious:

1. GAZAR HALWA:

 

2.FRUIT CUSTARD:

 

3.BOONDI  LADOO:

 

4. KHEER

 

5.SUJI HALWA:

 

HAPPY NAVARATRI : JAI MATA DI!

 Navaratri utsav with ifood.tv:

 http://www.ifood.tv/blog/navaratri_fasting_menu

http://www.ifood.tv/blog/bhandara_a_unique_food_tradition_during_navaratri

 

Image Credits: ifood.tv

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Snigdha's picture
A Foodie has forwarded these navaratri special desserts to me. Banana Kheer ------------------ 3 ripe bananas 1 cup ghee, 3 Tblsp, coconut pieces 4 seeds of cardamom, 25 gms jaggery 1 small coconut, 2 tblsp. raisins. Peel and remove the seeds from the bananas. Steam cook and mash them. Grate coconut( not the coconut pieces), add 1 1/2 cups of water to make coconut milk. Add 3-4 cups of water to make second coconut milk. In a pan add ghee and the mashed bananas and fry for 10-15 minutes. Add melted and sieved jaggery. Keep stirring till it becomes thick. Add the second coconut milk to the banana and jaggery. Now mix and cook till thick and until the milk reduces to about 1/2 or more of its volume. Add the first coconut milk and let it boil. Fry the coconut pieces, cahewnuts, raisins and crushed cardamoms and add to the mixture. Serve warm. Soan Papdi ------------- 1 1/4 cup gramflour 1 1/4 cup plain flour (maida) 250 gms. ghee 2 1/2 cups sugar, 1 1/2 cup water, 2 tbsp. milk 1/2 tsp. cardamom seeds crushed coarsely 4" squares cut from a thin polythene sheet Sift both flours together. Heat ghee in a heavy saucepan. Add flour mixture and roast on low till light golden. Keep aside to cool a little, stirring occasionally. Prepare syrup simultaneously. Make syrup out of sugar, water and milk as shown in introduction. Bring syrup to 2 1/2 thread consistency. Pour at once into the flour mixture. Beat well with a large fork till the mixture forms threadlike flakes. Pour onto a greased surface or thali and roll to 1" thickness lightly. Sprinkle the elaichi and gently press down with palm. Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet. Store in an airtight container. Dates and Dryfruits Burfi ------------------------------ 1 tin condensed milk, 1 kg khajur deseeded (dates) 250 gm mixed dryfruits (badam, cashew, pista) 1/2 cup dessicated dry coconut Break up Dates coarsely Add milkmaid and dryfruit all in a heavy, non-stick pan. Cook on slow flame, stirring continuously. Do not allow to stick to bottom. It takes a while to cook Stir gently till a soft lump forms. Spread some of the coconut on a butter paper sheet. Grease hands and take a chunk of the mixture and roll into a thick roll, on the sheet, all the coconut to cover it. Chill the rolls in the refrigerator. Cut into slices Or set in a tray and cut into squares. Pedhas ---------- 500 gms. khoya (mawa), 300 gms. sugar 3 drops edible colour as required, 8 to 10 pistas sliced 1/2 tsp. cardamom powder, acookie moulds Grate khoya . Powder sugar . Mix together in a skillet . Heat on low flame , stiring continously . Cook till mixture thickens . It should form a very soft lump . Cool for 10 minutes . Add cardamom powder & colour . Mix well . Take a small fistful of mixture . Form a ball . Press into the cookie mould . Turn out carefully . Press 2-3 slices of pista on the centre . Repeat for remaining mixture . To make Khoya at home: Boil milk on high flame in a large heavy saucepan till water evaporates, leaving a soft lump. Stir frequently while cooking. Or Substitute with 1 tin (400 gms.) condensed milk and 1 cup milk. Lessen sugar by 1/2. Boil till a soft lump is formed. Stir continuously while cooking. Vermicelli Kheer ------------------- Ingredients: 1 litre milk 1/2 cup fine vermicelli broken to 1" bits 1 tsp. ghee, 3/4 cup sugar 1/4 tsp. cardamom powder 15-20 strands of saffron, crushed in 1 tsp. hot milk 10 almonds, blanched and thinly slivered 10 pistachios, unsalted, thinly slivered Method: 1. Heat ghee in a heavy deep pan. 2. Add broken vermicelli , stir till lightly roasted. 3. Add hot milk, stir gently to bring to a boil. 4. Reduce heat allow to simmer for 5 minutes. 5. Add sugar, stir till dissolved. 6. Add cardamom, saffron, cardamom, almonds and pistachios. 7. Mix and take off fire. 8. Serve hot and wholesome. Bread Kheer --------------- Ingredients: 1 litre milk 4 slices milk bread, crusts removed 1/2 cup sugar, 1 tbsp. sugar, powdered 1 tsp. icing sugar, 1/4 tsp. cardamom powder 10-12 strands saffron, crushed, soaked in 1 tsp. hot milk 10-12 almonds, slivered, 10-12 pistachios, slivered Method: 1. Spread bread slices on a plate, sprinkle powdered sugar, 1 tsp. milk. 2. Crumble, mix, gently make small marble-like balls. 3. Dust with icing sugar, to keep separate. 4. Place in refrigerator for 20 minutes or till required. 5. Put milk to boil, simmer for 15 minutes. 6. Add all ingredients, except bread balls. 7. Boil for 2 minutes. Keep hot to serve. 8. Just before serving add bread balls, serve hot. Making time: 25 minutes, Makes: 4-5 servings, Shelflife: Best fresh Pineapple Stuffed Triangles Ingredients: For crust: 3 cups plain flour 1 tsp. baking soda 3/4 cup cold butter 1/2 tsp. salt 4 tbsp. cold water For filling: 1 can pineapple 2 tbsp. sugar 1/4 tsp. salt 1 tbsp. cornflour 1 pinch cinnamon powder Others: Fat (ghee or dalda) for deep frying Method: For crust: 1. Sieve together flour, salt, baking soda. 2. Cut butter in flour with knife. 3. Rub in with fork or with fingers till mixture is crumbly. 4. Add enough water to make a stiff dough. 5. Wrap in plastic, keep in refrigerator till required. For filling: 1. Drain pineapple, crush coarsely, save liquid. 2. Measure out half cup liquid, if required add water. 3. Add cornflour, sugar, stir to dissolve. 4. Cook while stirring continuously, till transparent. 5. Add pineapple, cinnamon, cook further till thick. 6. Chill to set well, before using. To proceed: 1. Roll pastry with help of dry flour to dust, to 1/8" thickness. 2. Cut into 4" squares. 3. Place a spoonful of filling carefully at one corner, leaving margin to seal. 4. Wet edge all around with a drop of water. 5. Fold free corner over filling, to form a triangle. 6. Press edges together with a fork of by hand. 7. Make sure no filling oozes out. 8. Heat fat in frying pan, till hot. 9. Let in 2-3 triangles, frying till light golden, over medium-low flame. 10. Flip sides carefully, fry other side. 11. Drain, place of kitchen paper, to absorb excess fat. 12. Cut into 2 halves, serve hot as is, or with vanilla icecream alongside. Variation: Fillings of apple, grapes, peaches, plums, etc. may also be used similarly. Making time: 45 minutes, Makes: 20 triangles, approx., Shelflife: 2-3 days Mishti Doi ------------- Ingredients 1 litre full cream milk 1 1/2 cups sugar 2-3 tbsp. water 3/4 tbsp. fresh curds Method 1. Put the milk to boil with 1 cup sugar. 2. Bring to boil and further boil for 7-8 minutes. 3. Meanwhile put remaining sugar in a heavy saucepan. 4. Heat on high stirring continuously, till brown like caramel. 5. Add water and stir well till boil is resumed. 6. Add to the boiling milk and stir well. 7. Boil for a further 5-7 minutes. 8. Cool till warm. Add curds and stir. 9. Either pour into individual cups or a single vessel. 10. Cover with lids or lid. 11. Keep in a warm, dark, dry place (eg. a kitchen cupboard) till set. Making time: 20 minutes (excluding cooling and setting time) Makes: 1 litres curds or 7 individual 150 ml. cups Shelflife: 1-2 days refrigerated