Durga Ashtami bhog

Name: Durga Ashtami bhog
Total time: 3600 s
Yield: 12-15 servings
Cuisine: Indian
Ingredients: 2 cup boiled kala chana; 2 tbsp oil; 1 inch chopped ginger; Pinch hing; 1/2 hing; as per taste Salt; 1 tsp red chili powder; 1/2 tsp turmeric powder; 1 tsp coriander powder; 1/2 tsp garam masala; 1/4 tsp dry mango powder; 1.5 cup suji; 1.5 cup sugar; 1.5 cup ghee; 3.5 cup water; 1/2 tsp Cardamom powder; some chopped almonds, cashews nuts; 4 cup wheat flour; as per taste Salt; 1 tbsp oil; as required Water; as required Oil for Frying

Neha Dua @cook_90450

#FM
#W1

Halwa, dry chana and puri
Navratri festival's Ashtami and Navami days as prasad in North India.

#FM
#W1

Halwa, dry chana and puri
Navratri festival's Ashtami and Navami days as prasad in North India.

Neha Dua @cook_90450

#FM
#W1

Halwa, dry chana and puri
Navratri festival's Ashtami and Navami days as prasad in North India.

#FM
#W1

Halwa, dry chana and puri
Navratri festival's Ashtami and Navami days as prasad in North India.

Saved

Ingredients

1 hours

12-15 servings

For dry chana
2 cupboiled kala chana
2 tbspoil
1 inchchopped ginger
Pinchhing
1/2hing
as per tasteSalt
1 tspred chili powder
1/2 tspturmeric powder
1 tspcoriander powder
1/2 tspgaram masala
1/4 tspdry mango powder
For halwa
1.5 cupsuji
1.5 cupsugar
1.5 cupghee
3.5 cupwater
1/2 tspCardamom powder
some chopped almonds, cashews nuts
For puri
4 cupwheat flour
as per tasteSalt
1 tbspoil
as requiredWater
as requiredOil for Frying

Saved

Steps

1 hours

1

For kala chana
2

Heat oil into a kadahi, further crackle cumin seeds, ginger and hing.
3

Now add spices and add 1 tbsp water. Cook spices upon on low flame for 2 minutes
4

Further add boiled kala chana and coat in spices and cook for 5 minutes.
5

Dry kala chana is ready.
6

For halwa -
7

Heat ghee into a kadahi and add suji cook upon on medium low flame.
8

Cook suji until golden brown.
9

Further add water slowly slowly and add sugar.
10

Once suji absorbed water, then add cardamom powder and chopped almonds and cashews nuts.
11

Garnishing with chopped almonds and Suji ka halwa is ready.
12

For puri -
13

In a large mixing bowl add flour, salt and oil mix it well.
14

Further add water slowly slowly and knead a semi tight dough.
15

Greased the dough with little oil and keep rest for 15 minutes.
16

Further again knead dough. And pinch a small portion of the dough and roll between your palms to form the dough balls.
17

Meanwhile, when you are rolling, heat oil in a pan for frying. Once the oil is hot, drop rolled-out pooris and gently press using the back of a ladle so that it puffs and comes up. Now flip and cook on another side till it is crisp and lightly golden.
18

Ready puri,chana and halwa for bhog prasad....