Chaitra Navratri Day 1 bhog: Easy prasad recipes for Maa Shailputri

Chaitra Navratri 2023: The special time of the year is here. Every year, Chaitra Navratri is celebrated with a whole lot of pomp and grandeur all across the country. One of the largest Hindu festivals, Chaitra Navratri worships the nine forms of Maa Durga. The rituals followed during Sharduya Navratri are also followed during Chaitra Navratri. On each day of the festival, each of the nine forms of Goddess Durga are worshipped. The nine forms of the goddess are Shailaputri, Brahmacharini, Chandraghanta, Kushmanda, Skandamata, Katyayani, Kalaratri, Mahagauri, and Siddhidatri.

On day one of Navratri, Goddess Shailputri is worshipped. It is believed that praying to the goddess can bring prosperity and a life full of blessings. Desi ghee is offered to the goddess as bhog on this day. As we gear up to celebrate the festival, here are two recipes of vrat-special sweet dishes that can be prepared with desi ghee:

ALSO READ:Chaitra Navratri Day 1: Who is Maa Shailputri? Puja vidhi, muhurat

Vrat ki Burfi:

Ingredients:

1½ cups water chestnut flour

¾ cup ghee

¼ cup almond flour

1 cup desiccated coconut

1 cup milk

1½ cups sugar

½ tsp green cardamom powder

Slivered almonds to sprinkle

Method:

In a pan, heat ghee, water and chestnut flour and saute on medium heat till it is golden brown. Then add almond flour, dessicated coconut and cook for around 2-3 minutes. Add milk and sugar and keep cooking till the mixture becomes thick. Then add green cardamom powder. Transfer the mixture on a greased tray and spread evenly, and sprinkle almonds on top. Allow the mixture to cool down and then cut them into squares before serving.

(Recipe: Sanjeev Kapoor, Chef)

Rajgira Halwa:

Ingredients:

Rajgeera Atta – 1cup

Ghee – 1cup

Sugar – 1cup

Water – 2 cups

Nuts Chopped – handful

Method:

Miz water and sugar and bring to a boil, before removing it. Then, in a pan, heat ghee and atta till it becomes golden brown. Then add the sugar syrup and cook till the ghee oozes out of the halwa. Serve hot.

(Recipe: Kunal Kapur, Chef)