Navratri 2018 is practically here and Indians are all set to celebrate the festival with great pomp and show. The celebration is a tribute to the nine symbols of Hindu celestial Goddess Durga, which brings along the admiration of 9 beautiful colours as well. In this article, we disclose to you the 9 Navratri 2018 colours related to the Goddess Durga and the foods that you can get ready on every day.
The festival of Sharad Navratri begins from 10th October 2018 and will end on 18th October 2018. According to the Hindu calendar, the festival falls in the month of Ashvin and lasts for nine nights and 10 days. Amid this celebration, devotees observe fast and commend it with much loftiness.
Lets read about the special foods that are prepared through the nine days and this year we will make it even more special with the 9 Navratri 2018 colours:
1. Kesar kheer or halwa- Navratri 2018 colours, Day One Yellow
The Maharashtrian hospitality is legendary and best suited for the theme Navratri 2018 colours. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Cook time : 6-10 minutes
Serve : 2
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Kesari Recipe
Semolina 1/2 cup
Milk 2 teaspoons
Milk 1 cup
Sugar 3/4 cup
Salt a pinch
Green cardamom powder a pinch
Saffron (kesar) a few strands
Heat two tablespoons ghee in a non-stick pan. Add semolina and roast till light brown. Add two tablespoons ghee and add cashewnuts and raisins till golden brown. Remove and set aside.
In the same pan add milk and one cup of water and let it boil. Add semolina, cover and cook.Add sugar, salt, bornmeal flakes, green cardamom powder and saffron.
Add the ghee gradually and stir continuously till it reaches halwa consistency. Garnish with cashewsnuts and raisins.
Calories : 1341 Kcal
Protein : 24 gm
Fat : 10 gm
2. Kacche kele ka halwa- Navratri 2018 Colours, Day Two Green
3. Kuttu ki puri- Navratri 2018 Colours, Day Three Grey
4. Motichoor laddoo- Navratri 2018 Colours, Day Four Orange
Motichoor laddoo are made of very small gram flour balls or boondis which are deep fried, then simmered in sugar syrup till they absorb the syrup and plump up. These are then shaped into delicious crumbly laddoos. Motichoor laddoos are savoured across the length and breadth of the country – in different sizes, colours and compositions.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Difficult
Taste : Sweet
Ingredients for Motichoor Laddoo Recipe
Gram Flour 2 1/2 cups
Sugar 1 1/3 cups
Milk 1/4 cup
Orange colour as required
Ghee to deep fry
Green cardamom seeds 1 tablespoon
Almonds blanched and slivered 10
Pistachios blanched and slivered 10
Cook sugar with three cups of water to make syrup of one thread consistency. Add milk and when the scum rises to the top, remove it. Add colour as desired and keep the syrup aside.
Make a thin batter of besan with three cups of water (pouring consistency). Add colour as desired.
Heat sufficient ghee in a kadai. Hold a perforated spoon over the hot ghee, pour a little batter over it and pass the batter through it fast into the kadai to make boondis. Fry for about two to three minutes.
Remove the boondis using a slotted spoon, drain thoroughly and put into the syrup. When the boondis have absorbed all the syrup add cardamom seeds and mix gently.
Divide into twenty-five portions and shape each into a laddoo.
Garnish with slivers of pistachios or almonds. Cool and store.
These laddoos do not stay for long and therefore should be consumed fast.
5. Makhane ki kheer- Navratri 2018 Colours, Day Five White
Preparation Time: Cooking Time: Total Time: Makes 5 servings
- Heat the ghee in a deep non-stick pan, add the lotus seeds and sauté on a slow flame for 2 to 3 minutes or till they turn crisp.
- Remove from the flame and blend the lotus seeds in a mixer to a coarse mixture. Keep aside.
- Boil the milk in a deep non-stick pan, add the sugar substitute and coarsely crushed lotus seeds, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the saffron and nutmeg powder, mix well and cook on a medium flame for another 3 to 4 minutes, while stirring occasionally.
- Serve immediately garnished with pistachios slivers.
Nutrient values (Abbrv) per serving
6. Bengali Langcha – Navratri 2018 Colours, Day Six Red
For making dough for langcha
- 1/2 cup Milk
- 1 tablespoon Sooji (Semolina/ Rava)
- 1 cup Milk Powder
- 1/2 cup All Purpose Flour (Maida)
- 1/8 teaspoon Baking soda
- 1 tablespoon Caster Sugar
For making Sugar syrup
- 2 cups Sugar
- 2-1/2 cups Water
- 1 teaspoon Cardamom (Elaichi) Powder
- 1 teaspoon Pistachios , chopped
- Ghee , or Vegetable oil
Bengali Langcha Recipe With Mawa
Making dough for langcha:
- To begin making Bengali Langcha Recipe With Mawa, first start by making dough for langcha. Take a bowl add milk powder, all purpose flour, semolina, baking powder, whole milk( pouring small milk at a time) and make a soft dough.
- Cover it with damp cloth and keep aside for 10 minutes. After 10 minutes add 1 pinch of food color(optional)and powder sugar mix it well. Rest it for another 5 to 10 minutes.
- Wet your hands. Take small amount of dough and pressing by hands give it a oblong shape like langcha.Keep the size of sweets small from your desire size, it will puff up after frying.
Making sugar syrup:
- When the dough is resting let’s make the sugar syrup . In a big pan add sugar and water (1:1.25 ratio), boil until sugar dissolves completely. Add a pinch of cardamom powder and mix well. Keep aside.
- In a deep frying pan, heat vegetable oil or ghee. Then slowly add lanchas not crowded much and fry it until brown in low flame. If flame is high then langcha will take color easily but not cook from inside.Take out fried langcha and place it on a paper towel.
- Warm up the sugar syrup. Add fried langcha slowly in hot sugar syrup. Let them soak for 3-4 hours, then serve. Serve it hot or refrigerate for 1 hour then serve, as per your wish.
- Serve Bengali Langcha Recipe With Mawa as a dessert along with a meal
7. Blueberries and prunes- Navratri 2018 Colours, Day Seven Blue
The seventh day is dedicated to Devi Kalaratri, who killed the two demons Shumbha and Nishumbha. Blue makes an important part as the Navrati 2018 colours for the day. While there is no specific blue-coloured food, blueberries and prunes could be a great pick for you. If you are fasting, fruits and dry fruits make an important part.
8. Rose petal kulfi/ice-cream- Navratri 2018 Colours, Day Eight Pink
9. Anjeer- Navratri 2018 Colours, Day Nine Purple
Last but not least, the ninth and final day is dedicated to Devi Siddhidaatri, who is believed to possess all knowledge and wisdom. This day is denoted by the colour purple, so you could have a handful of anjeer or figs that are easily available in this season.