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Navratri, a significant Hindu festival celebrated twice a year, is a time for devotees to worship Goddess Durga’s various avatars for nine days. Many observe fasts during this period, abstaining from foods like meat, grains, alcohol, onion, garlic, and more, believed to attract negative energies during the seasonal change when immunity tends to be lower.
To make it easier to deviate from your regular diet and embrace ingredients suitable for Navratri, we’ve got two ‘licious and fast-approved recipes for you, courtesy of Anand Rawat, corporate executive chef at Noormahal Palace, Karnal.
Ingredients
*1 litre full fat milk or whole milk
*3 tablespoon vinegar or lime juice add more or less
*1 teaspoon milk powder
*1 cup date palm jaggery grated
*½ cup sugar
*4 cup water
*1 teaspoon cardamom powder
Method
Making chenna for rasgulla
1. Heat the milk in a pan and bring it to a boil.
2. Once the milk starts to boil, reduce the flame and add 1 teaspoon of vinegar at a time and stir. Repeat the process until you see the milk curdles and the whey separates.
3. Strain it with muslin cloth and rinse under running water to get rid of any sourness from the vinegar or lime juice.
4. Now squeeze gently to drain out extra water and put it under a heavy object for 5 to 10 minutes. The chenna should not be too dry.
Making chenna balls
1. Knead the chenna with milk powder by mashing it with your hand until you get a smooth dough, or your hands become slightly greasy. It will take around 8 to 10 minutes to get a smooth dough.
2. Divide the dough into equal portions and make small, round balls. Just make sure they are crack-free or else they will break while cooking.
Making jaggery syrup
1. In a wide bottomed pan or pot heat water followed by sugar, khajur jaggery, and cardamom powder.
2. Bring them together to boil until the khajur jaggery melts. The syrup must be of a runny consistency. No need of making one string or two string.
Making jaggery rasgulla
1. Add the chenna balls slowly one by one to the bubbling syrup. Cover and let it cook for 8 to 10 minutes over a high flame.
2. Then remove the lid and you can see the balls are increased in size. Now slowly turn each of them around once and again cook them over a high flame for 3 minutes.
3. Once done reduce the flame to low or medium. Cover and cook for 15 minutes more. Check in between and slowly turn them around twice.
4. Remove from flame and transfer to a bowl with the syrup. Let them rest for 4-5 hours. Remember the rasgullas must be soaked in the syrup or they will be flattened.
Your jaggery rasgullas are ready to serve!
Ingredients
For pressure cooking:
*100-gram boiled shakarkandi
*4 cup water
*½ tsp senda namak (rock salt)
For masala paste:
*10 whole fried cashews
*1-2 green chilli fine chopped
*2 pods cardamom (elaichi)
*2 tsp coriander
*Pinch of saffron
Other Ingredients:
*¼ tsp sendha namak (rock salt)
*½ tsp rose water
½ tsp kewra water
*1-2 tsp ghee (clarified butter/brown butter)
*¼ singhade ka atta (water chestnut flour)
*Desi ghee for roasting
Method
1. In a small blender, take 10 whole cashews. Make sure to soak cashews in warm water for 10 minutes.
2. Then add 1 chilli, 2 pods cardamom, and a pinch of saffron to blend into a smooth paste.
3. Transfer the masala paste to the shakarkandi paste.
4. Further, add all spices, 1 tsp ghee and ¼ cup singhade ka atta, and combine well, making sure the spices are mixed properly.
5. Grease your hands with oil and shape a small ball sized mixture and roast in tawa.
6. Heat the small balls with 2 tbsp ghee on both sides until the galouti kebabs turn golden and crisp.
Enjoy the shakarkandi galouti kebabs with coriander chutney!
So, which recipe will you try?
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