Kala Chana-Puri-Sooji Halwa for Kanjak Pujan

Name: Kala Chana-Puri-Sooji Halwa for Kanjak Pujan
Yield: 4-6 servings
Cuisine: Indian
Ingredients: INGREDIENTS for Chana; 1 large cup Black chana/chole; 1/2 tsp Red chilli powder; 1/2 tsp Turmeric powder; 1/2 tsp Jeera or Cumin seeds; 1 tsp Coriander powder; 2 tbsp Oil; 1 tbsp coriander leaves; Ingredients for Puri; 1 cup whole wheat flour; 1 tablespoon semolina; 1/4 teaspoon carom seeds (ajwain); 1/2 teaspoon salt; Approx. ½ cup water; Oil to fry; Ingredients for Sooji Halwa; 1 cup Semolina (Rawa/Sooji); 1/2 cup Ghee; 2 1/2 cup Milk; 5-6 saffron strands; 1/2 tsp Green cardamom powder; 1 1/2 cup Sugar; 2 tbsp. Almonds chopped for garnishing

Harjeet Kaur @cook_13349754

#dusshera
Happy Navami to all of you.
Kala Chana and Puri, an Ashtami or Navami Prasad is a healthy and tasty treat that is simple and easy to prepare. Add Sooji Halwa or Sweet Semolina pudding to make a finger-licking meal.

Navratri (festival of nine nights) is coming to an end and everyone is gearing up for Ashtami or Navami pujan.
What Is Kanjak Pujan?
Kanjak Pujan is celebrated either on Ashtami, the 8th day or Navami, the 9th day of Navratri. My mom always did it on the ninth day. Kanjak means young girls who have not yet attained puberty and they are ceremonially worshipped.
Moving on to the recipe now;
Navratri Kanjak Prashad is incomplete without Sooji Halwa or Semolina Pudding. There were no fancy cakes and desserts when we were kids and mom used to make Halwa in order to celebrate any occasion and ofcourse when she did Kanjak Puja. Sooji Halwa or Semolina Pudding is considered a treat even today for it's rich taste. In a Sikh family like ours, the Kadha Parshad was a regular feature as we had a small Gurudwara in our house itself. I

Harjeet Kaur @cook_13349754

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Ingredients

4-6 servings

INGREDIENTS for Chana
1large cup Black chana/chole
1/2 tspRed chilli powder
1/2 tspTurmeric powder
1/2 tspJeera or Cumin seeds
1 tspCoriander powder
2 tbspOil
1 tbspcoriander leaves
Ingredients for Puri
1 cupwhole wheat flour
1 tablespoonsemolina
1/4 teaspooncarom seeds (ajwain)
1/2 teaspoonsalt
Approx. ½ cup water
Oil to fry
Ingredients for Sooji Halwa
1 cupSemolina (Rawa/Sooji)
1/2 cupGhee
2 1/2 cupMilk
5-6saffron strands
1/2 tspGreen cardamom powder
1 1/2 cupSugar
2 tbsp.Almonds chopped for garnishing

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Steps

1

Method for Chana-Clean, wash and soak chana overnight.
Drain them in the morning and cook in a pressure cooker. Add salt before boiling.
Pressure cook for 8-10 whistles. Once the steam is out, open the cooker and check if Chana is cooked.
In a pan heat oil, add cumin seeds and when they start to crackle add in all the spices one by one.
Now add the boiled Chana to this tempering.
Bring it to a boil till all the water has dried out.
Serve Kala Chana hot with Puri and Sooji Halwa.
2

Method forPuri-Take the wheat flour, semolina, carom seeds and a pinch of salt in a bowl. Make a well in the centre and knead the wheat flour into a hard dough. If the dough is soft the puri may not puff upMake small balls of the dough. Roll into small discs. See that you roll them evenly. Puffed up puris are liked by everyone and the dough and rolling should be just right for that.
Heat the oil in a wok for frying the puris. Place a disc in hot oil and it will puff up instantly.
3

Heat ghee in a non-stick pan and add semolina. Roast on low heat till fragrant. Follow your nose to decide if the sooji is roasted.
Heat milk in another pan. Add saffron and cardamom powder to the milk.
4

Once the semolina is roasted well add the flavoured milk to it, mix nicely, cover and cook on simmer for 5 minutes
Add sugar, mix nicely and cover. Let it cook until sugar melts.
Turn off heat and transfer to a serving bowl.
Serve Sooji Halwa or Semolina Pudding, hot, garnished with almonds, nuts
5

Serve after doing the Aarti.