Navratri, a significant Hindu festival celebrated twice a year, serves as a devoted period for worshippers to honor the various avatars of Goddess Durga over nine days. During this sacred time, many individuals choose to observe fasts, adhering to specific dietary restrictions that exclude foods like meat, grains, alcohol, onion, and garlic. This dietary discipline is rooted in the belief that abstaining from these items helps avoid negative energies during the seasonal transition, which is often associated with lower immunity.
To assist those partaking in Navratri fasts and seeking to embrace a diet suitable for the occasion. Delectable and fast-approved recipes offer a way for devotees to enjoy delicious meals while maintaining their adherence to Navratri dietary guidelines, making the festival even more special and enjoyable.
Khajur Gud ke Rasgulle:
Khajur Gud ke Rasgulle uses date palm jaggery, which adds a unique and delicious twist to the traditional recipe. It’s a delightful dessert, especially for those who appreciate the rich and natural sweetness of jaggery. Here’s a summary of the recipe:
Ingredients:
- 1 liter full-fat milk or whole milk
- 3 tablespoons vinegar or lime juice (adjust to taste)
- 1 teaspoon milk powder
- 1 cup grated date palm jaggery
- 1/2 cup sugar
- 4 cups water
- 1 teaspoon cardamom powder
Instructions:
Making Chenna for Rasgulla:
- Heat the milk until it boils, then reduce the flame.
- Gradually add vinegar or lime juice, stirring until the milk curdles and the whey separates.
- Strain the curdled milk through muslin cloth, rinse under running water to remove any sourness, and drain excess water.
- Squeeze gently and let it sit under a heavy object for 5-10 minutes, ensuring the chenna is not too dry.
Making Chenna Balls:
- Knead the chenna with milk powder until it becomes a smooth dough, typically 8-10 minutes.
- Divide the dough into equal portions and shape them into crack-free round balls.
Making Jaggery Syrup:
- In a wide pot, heat water and add sugar, grated date palm jaggery, and cardamom powder.
- Heat until the jaggery melts, creating a runny syrup without the need for a specific string consistency.
Making Jaggery Rasgulla:
- Slowly add the chenna balls to the simmering syrup, cover, and cook for 8-10 minutes over high heat.
- Remove the lid and flip the balls once, then continue cooking over high heat for 3 more minutes.
- Reduce the heat to low or medium, cover, and cook for an additional 15 minutes, occasionally turning the rasgullas.
- Remove from heat, transfer the rasgullas to a bowl with the syrup, and allow them to rest for 4-5 hours, ensuring they soak in the syrup.
Enjoy these Khajur Gud ke Rasgulle as a delightful and unique dessert, perfect for special occasions or festivals like Navratri!
Shakarkandi Galouti:
Shakarkandi Galouti Kebabs made from sweet potatoes, are a delicious and unique twist on the traditional galouti kebabs. Here’s a summary of the recipe:
Ingredients:
For Pressure Cooking Shakarkandi:
- 100 grams boiled shakarkandi (sweet potatoes)
- 4 cups water
- 1/2 teaspoon senda namak (rock salt)
For Masala Paste:
- 10 whole fried cashews (soaked in warm water for 10 minutes)
- 1-2 green chilies, finely chopped
- 2 pods of cardamom (elaichi)
- 2 teaspoons coriander
- A pinch of saffron
Other Ingredients:
- 1/4 teaspoon sendha namak (rock salt)
- 1/2 teaspoon rose water
- 1/2 teaspoon kewra water
- 1-2 teaspoons ghee (clarified butter or brown butter)
- 1/4 cup singhade ka atta (water chestnut flour)
- Desi ghee for roasting
Instructions:
- In a small blender, blend 10 soaked cashews with 1 green chili, 2 cardamom pods, and a pinch of saffron until you have a smooth paste.
- Transfer the masala paste to the boiled shakarkandi paste.
- Add all the spices, 1 teaspoon ghee, and 1/4 cup singhade ka atta to the mixture. Combine well to ensure the spices are evenly mixed.
- Grease your hands with oil and shape the mixture into small ball-sized portions.
- Heat these small balls with 2 tablespoons of ghee on a tawa (griddle) until the galouti kebabs turn golden and crisp on both sides.
Serve your Shakarkandi Galouti Kebabs with coriander chutney or any chutney of your choice.
These kebabs make for a delightful and flavorful snack or appetizer, perfect for those observing fasting during festivals like Navratri or for anyone who enjoys a unique twist on traditional kebabs. Enjoy!
