Navratri is a festival of devotion, dance and delicious food. Many people fast these days and eat only satvik (pure and light) food. But many people get bored occasionally after eating fast and they feel boring. But this should not happen! With a little creativity, you can make such delicious dishes which are also healthy, full of taste and make the festival of festival special. Today we are going to tell you two such recipes, which will work to dissolve both sweetness and health in your fast in Navratri. Do try these two recipes in this Navratri. Let’s know
1. Creamy Makhana Kheer
Ingredients:
1 cup makhana
2 cups of milk (dairy or plant-based)
4 cups of sugar (as per taste)
4 teaspoons cardamom powder
1 tbsp ghee
1 tbsp chopped fruits (almonds or pistachios)
1 tbsp raisins (optional)
How to make:
1. To make it, first heat ghee in a pan. Add the makhana and fry it till it becomes light golden and crispy.
2. Now let these makhans cool down and then put them in a coarsely and grind them in a mixer.
3. After this, boil milk in another pan. When the milk boils, add ground makhana.
4. Cook it on low heat. However, keep in mind that you keep running it again and again. If you do not run, then kheer can be installed from below. Cook it until the kheer becomes thick.
5. Add sugar, cardamom powder and dry fruits and cook for 2-3 minutes. Serve hot or cold by decorating raisins and dry fruits from above.
2. Sweet pot
Ingredients:
2 medium size boiled sweet potato
6 tablespoons ghee
60 grams of jaggery powder (or honey)
½ tsp cardamom powder
100 grams chopped dry fruits and raisins
50 grams of water chestnut
300 ml. Hot water
Curved roasted makhana and some saffron fibers for garnish (soaked in hot milk)
How to make:
1. Heat ghee in a heavy bottom pan. Add water chestnut flour and fry till it becomes golden and aromatic.
2. Add hot water slowly. Then add jaggery (or honey) and mix. Cook water till the water absorbs and the mixture thickens.
3. Now add boiled and mashed sweet potato and mix it well.
4. Cook until the pudding starts separating from the edges of the pan. After this, add cardamom powder, dry fruits and raisins.
5. Before serving, add kut and bhun makhana and saffron milk from the top.
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