Navratri 2024: Follow these recipes to make unique sweet and savoury dishes during these nine days

Navratri is known to be a time of fasting and one that is followed religiously by Hindu devotees across India during the nine days, which also coincides with Durga Puja. While fasting food including the likes of sabudana is usually eaten during this time of the year, there are many different variations that people indulge in to break their fast. Interestingly, Indian chefs say these are not only savoury but also sweet dishes that can be enjoyed any time during the day.

With Navratri here, mid-day.com asked these chefs to share recipes for their favourite dishes that people can follow and make at home. They not only share one for saffron pudding, carrot barfi and vegan sabudana apple kheer but also vegan sabudana khichdi and Khar, a unique Assamese dish, that can be enjoyed during these nine days.

Saffron Pudding
If you love sweet dishes, then chef Anshul Dhyani at ITC Grand Central in Parel says you should make the Saffron Pudding. He explains, "During Navratri, saffron pudding is a delectable treat that symbolises festivity and devotion. In addition to adding a delicious flavour, the rich, golden saffron threads stand for prosperity and purity. Every bite serves as a nostalgic recall of customs, preserving the essence of the celebration."

Ingredients:
Rice flour 1/2 cup
Milk 2 cups
Sugar 1/2 cup
Saffron strands 1/4 tsp
Cardamom powder 1/2 tsp
Chopped nuts 1/4 cup (pistachios, almonds)
Ghee 2 tbsp
A pinch of salt

Method:
1. Place the milk in a saucepan and gently boil it. After adding the saffron strands, soak it for ten minutes.
2. To make a smooth paste, combine the rice flour and a small amount of water in a different bowl. Stir this paste into the boiling milk gradually, being careful not to let any lumps form.
3. Stir in the sugar, cardamom powder, and a small amount of salt. Cook, stirring, for a further 10 to 15 minutes, or until the pudding thickens.
4. Add the ghee and chopped nuts and stir. Take off the heat.
5. Transfer the pudding into bowls for serving and allow it to cool. It can be chilled or served warm.

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Carrot Barfi
If you love barfi but want to keep it healthy, Nitish Chandra Phani, who is the executive chef at Tamara Kodaikanal, says Carrot Barfi is the perfect choice for Navratri. He explains, "This easy-to-prepare dish is a beloved sweet known for its health benefits, perfect for any occasion or puja."

Ingredients:
Grated carrots 1 kg
Ghee 125 gm
Sugar 150 gm
Raisins, white or black 50 gm
Broken cashew nuts 50 gm
Cardamom powder 5 gm
Milk 1 litre
Khoya 100 gm

Method:
1. Heat a kadai or a thick-bottomed pan. Add 100 gms ghee and when hot, add the grated carrot. Stir till the carrot begins to release water.
2. Stir the mixture till all the water dissolves.
3. Add the milk and cook till the mixture thickens and all the milk has been absorbed into the carrots.
4. Add khoya and stir continuously till the khoya mixes well into the carrot. Stir for around three minutes more and then add in the sugar.
5. When the sugar dissolves into the carrot mixture, add raisins, cardamom powder and broken cashew nuts.
6. Cook for another 4 to 5 minutes till the carrot mixture becomes thick.
7. Remove from heat and keep aside.
8. Take a tray and brush the remaining ghee on it. Spread the carrot mixture on it and keep it in a cool place till it reaches a texture that can be cut.
9. Cut to a desired size, arrange on a plate and serve.

Vegan Sabudana Apple Kheer (Makes 4 cups)
While eating healthy is important, many vegans may want options, and Saritha Sreedharan, a nutritionist who is associated with Veganuary India, the India chapter of the non-profit organisaton, Veganuary, says you can make a Vegan Sabudana Apple Kheer.

Ingredients:
Any nut milk 2 cups
Sabudana, soaked 3/4 cup
Deseeded and mashed custard apple 1 cup
Cardamom powder 1/4 tsp
Saffron a few strands for flavour
Mixed seeds, roasted for garnish
Soaking: Soak sabudana in water for 3 to 4 hrs.

Method:
1. Heat a little oil in a pan and cook sabudana till they become transparent.
2. Add thick nut milk, cardamom powder, and saffron and mix well.
3. Let it cook for a few minutes.
4. Be careful to not boil the milk.
5. Remove from the heat and add mashed custard apple.
6. Serve in bowls and garnish with roasted mixed seeds.

Alsi ki Barfi
If you want a healthy yet delicious boost of energy during these nine days, then chef Kamaljeet Singh, who is the executive sous chef at Hilton Goa Resort Candolim, says you can make Alsi ki Barfi because it is not only delicious but also healthy and can be eaten by anybody. Singh explains, "This is a perfectly healthy and energy-boosting recipe which can be enjoyed during Navratri as flax seeds are a great source of omega-3 fatty acid, having high fibre content and acts as an antioxidant.

Ingredients:
Golden flax seed powder 125 gm
Coarsely ground walnut 125 gm
Coarsely ground almonds 125 gm
Coarsely ground cashews 125 gm
Crushed cardamom 8 nos
Jaggery 200 gm
Water 60 - 90 ml

Method:
1. Grease the 8-inch plate and set aside.
2. Dry roast flax seed, over medium heat for about 1 minute. Add walnut, almond and cashew powder. Dry roast for about 2 minutes stirring continuously. Do not over-roast the nuts, nuts will become oily.
3. Turn off the heat. Add cardamom mix it well and take it out in a bowl. Set aside.
4. In the same saucepan boil the jaggery and water together over medium heat. After the syrup comes to a boil lower the heat to medium and let it boil for 1-2 minutes. To check the syrup put a drop over the dry surface and check with finger syrup should be just sticky.
5. Turn off the heat. Add the nut mixture to the syrup. Mix it well and quickly spread over the greased plate by pressing from all sides to keep 1/4 inches in thickness and the edges clean.
6. Cool for a few minutes and cut them in about 1 1/2-inch square shape
7. Keep them in a closed container; Alsi Burfi has a long shelf life.

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Vegan Sabudana Khichdi
When talking about food during Navratri, it is impossible to not mention Sabudana Khichdi, MK Aman Islam, executive chef at Niraamaya Retreats Backwaters & Beyond Kumarakom in Kerala, says it is can also be made in the vegan version. He explains, "The beauty of Sabudana Khichdi lies in its simplicity and balance. The soft, chewy sabudana combined with the crunch of roasted peanuts and the mild spice creates a comforting and wholesome dish that's perfect for Navratri, when many prefer light yet nourishing meals. For a vegan version, substitute ghee with vegetable oil."

Ingredients:
Sabudana (tapioca pearls) 1 cup
Peanuts, roasted and coarsely powdered 1/2 cup
Cumin seeds 1/2 tsp
Green chilies, finely chopped (optional for heat) 1-2 gm
Potatoes, boiled and diced (optional) 1/2 cup
Coriander leaves, chopped 1/4 cup
Turmeric powder 1/2 tsp
Salt to taste
Ghee or vegetable oil (use oil for a vegan version) 1 tbsp
Lemon, cut into wedges (for serving) 1 no

Method:
1. Rinse the sabudana under cold water until the water runs clear to remove excess starch. Soak the sabudana in just enough water to cover it for 4-6 hours or overnight. Drain any excess water after soaking.
2. Heat ghee or oil in a pan over medium heat. Add cumin seeds and green chilies, and sauté until fragrant.
3. Add the boiled potatoes (if using) and cook for a few minutes until lightly golden.
4. Add the soaked sabudana, roasted peanuts, turmeric powder, and salt. Stir well to combine.
5. Cook for about 5-7 minutes, stirring occasionally, until the sabudana turns translucent and is cooked through. Be careful not to overcook as it can turn sticky.
6. Stir in the chopped coriander leaves.
7. Serve hot with a squeeze of lemon juice on top for added freshness.

Khar
While there are many traditional and innovative dishes for Navratri, Suresh Singh Fartyal, who is the brand chef at Mool Kitchen and Bar in Fort, says one can make Khar. He explains, "Khar is an Assamese style broth which is made by cooking raw papaya and black chana in moong dal. As simple as it may sound, the dish is packed with nutrients and is extremely light on the stomach." In Assam, people have it with Gobindobhog rice and ghee.

Ingredient:
Raw papaya 100 gm
Moong Dal, soaked 100 gm
Kala chana, soaked 10 gm
Mustard oil 20 ml
Methi seeds 20 gm
Turmeric powder 2 gm
Salt 2 gm
Cooking soda 200 gm
Green chillies 10 gm
Green coriander 200 gm

Method:
1. Cut your papaya into proportionate pieces and keep them aside.
2. Pre-pressure semi-cooked black channa and moong dal together in with a little salt and turmeric. 3. Add papayas to the mixture with cooking soda, methi seeds turmeric powder.
4. Once cooked, temper the dish with mustard seeds and green chillies.
5. Finally, before serving, garnish the Khar with lots of finely chopped green coriander leaves.