Navratri which means ‘nine nights’ is one of the important Hindu festivals. It is devoted to the Goddess Durga the symbol of purity and power. The celebrations include ritualistic puja and fasting.
While fasting, specially for 9 days, you may feel weak at times or may feel like having something sweet. Here are few sweet recipes that you may want to try.
Sabudana Kheer
Ingredients
Sabudana
Milk
Water
Cardamoms
Cashew
Almonds
Raisins
Sugar
Saffron
Method
Take half cup sabudana, rinse it till all the white starch is removed.
Take a pan with a thick coating base and soak sabudana pearl for 15- minutes.
Keep the pan on a flame and let sabudana cook.
After few minutes add 2 cup milk and continue to cook.
Add cardamom and stir well.
Add 4-5 tablespoon sugar and stir sabudana kheer
Cook well about 20-25 minutes on low flame.
Add cashew, almond and raisins in pan, keep on stirring and cook well.
Switch off the flame and put sabudana kheer in a serving bowl and garnish it with few strands of saffron and pistachio.
Coconut Ladoo
Ingredients
Coconut freshly grated
Milk
Sugar
Cardamom powder
Method
Boil the milk and coconut in heavy bottom pan over medium high heat.
Stir occassionally.
After milk boils reduce the heat to medium and cook until all the moisture is absorbed and coconut is thick and creamy consistency.
Add sugar and cardamom to the coconut and cook for 7-8 minutes stir continuously.
Cook till coconut mix is thick and crumbly in consistency. Turn off the heat.
Spread the mix on a plate and let it cool at room temperature.
Take about 2 tablespoons of coconut mixture and gently press to form a smooth, round ball.
Sweet Potato Halwa
Ingredients
Three medium-sized sweet potatoes
Three to four cups low-fat milk
One tablespoon sugar substitute
One tablespoon ghee
One-quarter teaspoon cardamom powder
A little saffron
Two tablespoons chopped almonds
Pistachios
Method
Put the washed sweet potatoes into a pressure cooker and let the whistle sound 3 or 4 times.
Alternately, heat the potatoes in a microwave on high power for 5 to 7 minutes.
Once they have cooled down, peel and mash them.
Next, heat some oil in a non-stick pan and saute the mashed sweet potatoes for a couple of minutes.
Add milk, the sugar substitute, cardamom powder and half a cup of water to the pan, leaving the mixture to simmer for a few minutes, being careful not to dry the contents out.
Serve hot after adding saffron and dry fruits.
Makhane ki Kheer
Ingredients
Clarified butter
Milk
Makhanas
Organic jaggery powder
Green cardamom powder
Milk powder
Dry ginger powder
Star anise powder
Almond
Pistachios
Raisins
Salt
Method
Take a small pan and add little ghee. Saute makhana until they are firm and crisp.
Remove them and keep aside.
Saute chopped almonds, pistachios and raisins in the same pan.
Take a heavy bottom sauce pan and boil milk in it.
Place on low heat.
Once milk starts boiling add milk powder and simmer until milk is thick and reduced.
Add jaggery powder and mix nicely.
Add all spiced powder like dry ginger powder, green cardamom powder and star anise powder.
Now add roasted makhanas, almonds, pistachios and raisins.
Cook for another 3 to 4 mins. Lastly add a pinch of salt.
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