HI FRIENDS,
Navratri is one of the holiest festivals of the Hindus. People across the country worship the different avatars of Goddess Durga for nine days. Traditionally, the consumption of alcohol and non vegetarian food is considered inauspicious during this period. Here are 5 yummy vrat desserts for you to relish in during navratri.
Sabudana Kheer...
Sabudana Kheer eaten during fasting periods is a sweet pudding made with tapioca pearls and milk.
Ingredients
1 tbsp cardamom powder, 8-10 halved cashewnuts, 1 tbsp raisins, 500 ml water, 100g sabudana, few strands of saffron, 1 tbsp ghee, 450ml milk, 100g sweetened condensed milk
How to make
Soak the sabudana in the water for 2-3 hrs. Strain the water and cook the sago in milk until soft. Add sweetened condensed milk and allow to simmer for a few minutes.
Heat the ghee and fry raisins and cashew nuts till they turn golden brown. Add the dry fruits to the sabudana and milk mixture
Sprinkle the elaichi powder and saffron. Mix well and remove from fire. Serve.
Makhana Kheer...
A tasty sweet treat flavored with nuts and cardamom for the sweet tooth out there.
Ingredients
1 litre milk, 1/4 cup makhana, 2 tbsp sugar, 2 tbsp chopped pistachios, 2 tbsp chopped almonds, 1 tsp green cardamom powder
How to make
Pour in the milk in a deep container and break the makhanas into smaller pieces. Now add it to the milk.
Let it simmer for about 1 1/2 to 2 hours without covering, till the milk boils down and the seeds are soft.
Add the sugar and stir. Add the pistachios, almonds and cardamom powder and stir again. Serve.
Sabudana Ladoo...
A sweet recipe good for fasting as well as during festival days.
Ingredients
2 cups sabudana, 1 cup desiccated coconut, 1/2 cup ghee, 8-10 cashewnuts roughly chopped, 1 1/2 cups powdered sugar, 1/2 tbsp green cardamom powder, 1/4 tbsp nutmeg powder
How to make
Dry roast sabudana in a non-stick pan till lightly browned. Cool and grind to a fine powder. Dry roast desiccated coconut in another non-stick pan till fragrant.
Add ground sabudana and roast for a minute. Heat ghee in a non stick pan. Add cashew nuts and saute till lightly browned.
Add coconut sabudana mixture and mix. Add powdered sugar, cardamom powder and nutmeg powder and mix well for 5-7 minutes.
Divide the prepared mixture into equal portions and shape them into laddoos. Serve.
Paneer Kheer...
Paneer kheer is one such recipe that can be made too fast too quick.
Ingredients
1 1/2 crumbled chenna, 2 litres milk, 2 tbsp rice powder, kesar few strands, 8 almonds blanched and slivered, 8 pistachios blanched and slivered, 1/4 tbsp green cardamom powder, 1/2 cup sugar
How to make
Boil milk in a deep pan and simmer till it thickens slightly. Mix rice powder in a little water, add to the milk and stir.
Cook till the mixture thickens a little more. Add saffron and continue. Add almonds, pistachios and green cardamom powder and mix well.
Add sugar and stir till dissolves. Add chenna and mix. Take it off the heat. Let it cool and serve.
Rajgira Kheer...
This one has a crunchy texture which comes from the amaranth grains that does make it different from other kheers.
Ingredients
1 cup puffed ramdana/ rajgira, 5 cups milk, 2-3 green cardamoms, 1/2 cup sugar, 3 tbsp pure ghee, 10 almonds blanched and slivered, 1/4 tbsp nutmeg powder
How to make
Bring milk to a boil, reduce heat and simmer for half an hour stirring continuously. Grind green cardamoms in a mixer with sugar to a fine powder.
Heat ghee, add rajgira and fry on low heat in a pan till slightly roasted. Add reduced milk to it and bring it to boil. Reduce heat and continue cooking for five minutes.
Add mixture of sugar and cardamom and simmer for another five minutes. Add almond slivers and nutmeg powder and stir. Remove from heat. Serve.
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