4 Traditional Ashtami Recipes to Prepare During Navratri

Ashtami, also known as Maha Ashtami or Durga Ashtami, is one of the most auspicious days of Navratri. Devotees worship Maa Mahagauri or the form of Goddess Durga associated with the eighth day, perform special puja rituals, observe fasts and prepare traditional bhog to seek the Goddess's blessings. One of the most cherished traditions is Kanya Pujan, in which young girls are worshipped as manifestations of the Divine Feminine and offered food, gifts and dakshina.

Food plays an important role in Ashtami celebrations, especially in North Indian households. Traditional dishes such as kala chana, puri and sooji halwa are commonly prepared as prasad for Kanya Pujan. Families also make vrat-friendly dishes using ingredients such as sabudana, kuttu flour, potatoes and sendha namak for those observing a fast.

If you are planning your Ashtami menu, here are seven delicious and traditional recipes you can prepare at home. These dishes are easy to make, flavourful and suitable for festive meals or religious offerings, depending on your family's customs.

1. Kala Chana Recipe for Ashtami

Kala chana is one of the most popular dishes prepared for Ashtami and Navami Kanya Pujan. These black chickpeas are cooked with simple spices and usually prepared without onion or garlic. They are traditionally served alongside puri and sooji halwa as part of the prasad.

Ingredients

- 1 cup kala chana (black chickpeas)
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1 small piece of ginger, grated (optional)
- ½ teaspoon turmeric powder
- ½ teaspoon red chilli powder (optional)
- 1 teaspoon coriander powder
- ½ teaspoon amchur powder
- Salt to taste
- 2 cups water, or as required
- Fresh coriander leaves for garnishing (optional)

Method

1. Wash the kala chana thoroughly and soak it in water overnight or for 8–10 hours.
2. Drain the soaked chickpeas and transfer them to a pressure cooker with fresh water and a little salt.
3. Pressure-cook for around 5–7 whistles, depending on the cooker and the age of the chickpeas, until they become soft. Allow the pressure to release safely.
4. Heat oil or ghee in a pan. Add cumin seeds and let them crackle.
5. Add grated ginger, if using, followed by turmeric, coriander powder and red chilli powder.
6. Add the cooked kala chana along with a little cooking water. Mix well so the spices coat the chickpeas.
7. Cook uncovered for 5–8 minutes until the water reduces and the masala thickens.
8. Add amchur powder and adjust the seasoning. Garnish with coriander if desired.

Serving tip: For traditional Kanya Pujan prasad, keep the kala chana relatively dry and mildly spiced. Follow your family's customary ingredients and preparation rules.

2. Poori Recipe for Ashtami Bhog

Poori is an essential part of the traditional Ashtami meal in many Indian households. These deep-fried, puffed breads are commonly served with kala chana and halwa during Kanya Pujan. Made with basic ingredients, pooris are crisp on the outside and soft inside when prepared correctly.

Ingredients

- 2 cups whole wheat flour
- ½ teaspoon salt, or to taste
- Approximately ¾ cup water, as needed
- Oil for deep-frying

Method

1. Take the whole wheat flour in a large mixing bowl and add salt.
2. Gradually add water and knead into a firm, smooth dough. Poori dough should be firmer than regular chapati dough.
3. Cover and rest the dough for 10–15 minutes.
4. Divide it into small, equal-sized balls.
5. Roll each ball into a small, even disc. Avoid using too much dry flour, as it may burn in the oil.
6. Heat oil in a deep kadai over medium-high heat.
7. Slide one poori gently into the hot oil. Press it lightly with a slotted spoon to help it puff up.
8. Flip and fry until both sides turn light golden.
9. Remove with a slotted spoon and drain excess oil.
10. Repeat with the remaining dough.
Serving tip: Serve the pooris fresh and warm with kala chana and sooji halwa for a traditional Ashtami plate.

3. Sooji Halwa Recipe for Ashtami

Sooji halwa is a beloved Indian sweet frequently prepared as prasad during Navratri, especially for Ashtami and Navami. Made with semolina, ghee and sugar, it has a rich aroma and a soft, melt-in-the-mouth texture. Cardamom and nuts can be added for extra flavour, depending on family traditions.

Ingredients

- 1 cup sooji (semolina)
- ½ cup ghee
- ¾ cup sugar, or according to taste
- 3 cups water
- ½ teaspoon cardamom powder
- 1 tablespoon chopped almonds or cashews (optional)
- A few raisins (optional)

Method

1. Heat water in a saucepan and add the sugar. Stir until dissolved, then keep the mixture hot.
2. Heat ghee in a heavy-bottomed pan over low to medium heat.
3. Add the sooji and roast it slowly, stirring continuously to prevent burning.
4. Continue roasting for around 7–10 minutes, until the semolina smells nutty and turns lightly golden.
5. Carefully pour the hot sugar water into the roasted sooji in a slow stream while stirring continuously. Be cautious, as the mixture may splutter.
6. Stir well to break up any lumps.
7. Cook on low heat until the sooji absorbs the liquid and the halwa thickens.
8. Add cardamom powder and, if desired, chopped nuts and raisins.
9. Cook for another 1–2 minutes, then switch off the heat.

Serving tip: For a traditional prasad preparation, check your household's rules regarding nuts and other additions. Many families keep the halwa simple with sooji, ghee, sugar and cardamom.

4. Sabudana Khichdi Recipe for Ashtami Vrat

For devotees observing a fast on Ashtami, sabudana khichdi is a popular choice. Made with tapioca pearls, potatoes and roasted peanuts, this dish is filling and flavourful. It is naturally gluten-free when prepared with suitable ingredients, making it a convenient fasting meal for many households.

Ingredients

- 1 cup sabudana
- 1 medium potato, boiled and diced
- ¼ cup roasted peanuts, coarsely crushed
- 1–2 green chillies, chopped
- 1 teaspoon cumin seeds
- 1 tablespoon ghee or oil
- Sendha namak to taste
- 1 teaspoon lemon juice
- Fresh coriander leaves, optional
- Water for soaking

Method

1. Rinse the sabudana several times until the water becomes relatively clear.
2. Add just enough water to soak the pearls and leave them for 4–6 hours or according to the packet instructions.
3. Check that the pearls have softened and can be pressed easily between your fingers. Drain any excess water.
4. Heat ghee in a pan and add cumin seeds.
5. Add the green chillies and diced boiled potato. Sauté for 2–3 minutes.
6. Add the crushed roasted peanuts and mix well.
7. Add the soaked sabudana and sendha namak. Stir gently to combine.
8. Cook over low to medium heat for 4–6 minutes, stirring occasionally, until the pearls become translucent. Avoid overcooking, as they may turn sticky.
9. Switch off the heat and add lemon juice and coriander, if desired.

Serving tip: Use sendha namak and other ingredients permitted by your fasting tradition. If preparing food for a religious offering, follow your family's specific vrat customs.