10 Special and Easy Prasad Recipes for Navratri to Seek Blessings of the Goddess, Because Any Event is Incomplete Without Prasad (2021)

Ingredients:-

• Water – 1 ½ cups
• Sugar – 1 cup
• Cardamom powder – ¼ tsp
• Ghee- 1 cup
• Sooji (semolina)- 1 cup
• Cashew nuts- 8 to 10 numbers
• Almonds- 8 to 10 numbers
• Raisins- 1 tbsp
• Saffron milk- 2 tbsp

Instructions:-

• Heat a pot with water. Add the sugar to it and let it boil. Stir the mixture till the sugar completely dissolves and combines well with the water. Let it simmer on low heat while you work on the rest of the process.
• In another heated pan, pour in the ghee and add the sooji (semolina) to it. Now, stir continuously on medium heat. This should avoid the formation of any lumps in the sooji. Fry till the sooji is cooked and forms a thick mixture.
• Add in the chopped dry nuts (cashew and almonds), raisins and keep stirring. To this, you can now add the prepared sugar mixture.

Tip: Always be careful while adding the sugar syrup, as the mixture spurts out while pouring.

• Cover the pan. Cook for two minutes. Once cooked, add the saffron milk to the halwa. Stir and cook for another two minutes. Garnish with raisins and nuts.

Ingredients:-

• Plain flour (Maida)- 1 cup
• Milk powder- ½ cup
• Sooji (semolina)- 2 tbsp
• Fennel seeds (powdered)- ½ tsp
• Milk- 3/4 cup
• Sugar – 1 cup
• Water- ½ cup
• Cardamom powder- ¼ tsp
• Oil- for frying
• Dried nuts (chopped)- for garnishing

Instructions:-

• In a bowl, add Maida, milk powder, sooji and the fennel seeds powder. Combine them well.
• Pour in the milk and whisk well till a smooth batter is formed. You can add milk in small batches to reach the desired constituency of the batter. Always make sure that no lumps are formed while preparing the batter.
• Let the thick flowing batter rest for 20 minutes. Keep this aside.
• In another heated pan, add the sugar and water and combine well till the sugar dissolves.
• Boil for five minutes till the syrup is slightly thickened. Now, add the cardamom powder and mix well. Cover and keep aside.
• In a pan, heat oil for frying. Take a ladle full of the batter and pour into the hot oil.
• Flip on both the sides. Cook till golden brown.
• Once cooked completely place them in the prepared sugar syrup. Let them soak well for five minutes.
• Remove the malpuas from the sugar syrup and garnish with chopped dried nuts before serving.

Ingredients:-

• Bengal gram (kala chana)- ½ cup. These are soaked overnight in water.
• Ghee- 2 tbsp
• Green chilli (chopped)- 2
• Ginger (chopped)- 2-inch piece
• Coriander powder -1/2 tsp
• Red chilli powder- 1/3 tsp
• Cumin powder- ½ tsp
• Rock salt- as per taste

Instructions:-

• In a pressure cooker, add the kala chana and the water. To this you can add a pinch of rock salt for it to get cooked fast.
• Close the lid and cook on medium heat till 4-5 whistles.
• In a heated pan, melt the ghee and add the chopped ginger and green chilli. Fry for five minutes.
• Reduce the flame and add all the spices. Combine them well and stir continuously till done.
• To this, add the cooked kala chana. Add salt as per taste.
• Cover and cook for around 10 minutes.

Ingredients:-

For the puri

• Wheat flour- 2 cups
• Salt- ½ tsp
• Water- as required

For halwa :-

• Semolina (sooji)- ½ cup
• Ghee- ¼ cup
• Sugar- ½ cup
• Cardamom powder- ½ tsp
• Cashew (chopped)- 1 tbsp
• Raisins- 1 tbsp
• Almond flakes- 1 tbsp

Instructions:-

For the puri

• Combine the wheat flour and water and combine well. Knead into a smooth dough.
• make small balls with the dough and flatten it as circles using a rolling pin.
• Fry in oil till both sides of the puri turns golden brown

For the halwa:-

• Preheat a pan, and add the ghee to it.
• Add the semolina to the melted butter and stir continuously over medium heat.
• Once the sooji turns brown, add the chopped nuts and raisins.
• Add sugar and water and combine well.
• Cover and cook for few minutes.
• Add cardamom powder and stir till cooked well.

Ingredients:-

• Whole green moong dal- 1 cup
• Grated coconut- 1 cup
• Asafetida- a pinch
• Curry leaves- a few
• Mustard seeds- 1 tsp
• Urad dal-1 tsp
• Dry red chilies- 1 or 2
• Salt- as required
• Oil- as required

Instructions:-

• Wash and soak the green moong overnight.
• Add required water and salt. Cook in the pressure cooker.
• Heat oil in a pan, add mustard seeds, Urad dal, dry chilli, few curry leaves and asafetida.
• Add in the boiled moong and grated coconut. Stir well till combined well.

Ingredients:-

• Rice- ½ cup
• Moong dal- ½ cup
• Cardamom powder- 1/8 tsp
• Ghee- 2- 3 tbsp
• Raisins- 1 tbsp
• Cashew nuts- 12
• Cloves- 2 (optional)
• Sliced or chopped Coconut pieces- 2 tbsp
• Powdered or grated Jaggery- ½ cup
• Water- 2 ¼ cups

Instructions:-

• In a heavy bottom pan or pressure cooker, roast the cooked dal on medium heat till the dal turns fragrant.
• To this add the rice and combine with the dal.
• Wash the mix of both and drain well.
• Add this to a pressure cooker and cook well till done for 3 whistles.
• To make the syrup, add powdered or grated jaggery to a saucepan.
• Pour in the water and cook on low flame till the jaggery melts and turns thick and sticky.
• Filter this syrup and add to the cooked rice and dal along with the cardamom powder.
• Cook for a few minutes.
• In a pan, add ghee and fry the coconut pieces, cashew nuts and raisins.
• Add this to the prepared Pongal.

Ingredients:-

• Sooji (semolina)- 1 ½ cup
• Finely Chopped fruits – 1 ½ cups (mango, pineapple, papaya)
• Ghee- 2 tbsp
• Water- 3 ½ cups
• Sugar- ¾ cups
• Cashews and raisins- as required
• Cardamom powder- ¼ tsp
• Saffron- a pinch

Instructions:-

• Roast the semolina in the pan till it becomes fragrant. Keep this aside.
• Fry the nuts and raisins in ghee. Set aside.
• In ghee, you can fry the chopped fruits for around 3 minutes.
• To this, add the sugar, water and saffron and wait till it boils.
• Add cardamom powder and the roasted semolina. Stir continuously to avoid lumps.
• Cover and cook till semolina are done well.
• Add the fried nuts and raisins.

Ingredients:-

• Grated coconut- ½ cup (heaped)
• Sugar- ½ cup
• Cardamom powder- ¼ tsp
• Milk- 1 tbsp
• Semolina or rava- ½ tsp optional)
• Fried gram dal- 1 tbsp
• Ghee- to grease the plate

Instructions:-

• Grease a steel plate with a little amount of ghee and keep aside.
• In a wide pan or kadai, roast the grated coconut till it gives an aromatic smell.
• To this, add the sugar, milk and semolina.
• On medium flame, combine the ingredients well and keep stirring.
• When the sugar starts melting, reduce the flame and stir continuously till the mixture leave the sides of the pan.
• Add cardamom powder and the fried gram dal and give a nice stir.
• Transfer this mixture to the greased plate and level the mixture with the back of a spoon or a flat spatula.
• As the mixture cools, the burfi hardens and can be cut into small pieces with a sharp knife.

• According to Hindu beliefs, only pure vegetarian offerings are considered to be acceptable as prasad to the deity.
• Navratri prasad recipes are usually free from food ingredients like onion, garlic or mushrooms. These items are said to excite the passionate elements of the human psycho-physical constitution. However, there may be exceptions to this depending on particular recipes and their place of origin.
• Preparation of the Navratri prasad is considered to be an act that is highly devotional and requires utmost dedication. Even tasting the prasad, before it is offered to the goddess is generally considered inauspicious.
• It is highly mandatory that the Navratri prasad be prepared in the cleanliness surroundings. The kitchen utensils must be cleaned well before cooking. It is also a common practice for the person preparing the prasad to take a bath and keep themselves clean before the actual prasad preparation.
• A conducive environment needs to be maintained in the kitchen. It is said that the atmosphere must be calm and peaceful while the preparer must also be in a contemplative frame of mind
• A meditative consciousness of love and devotion for the God is a must while offering the prasad during the pooja.