Ashtami/Navmi Prasad:Kala Chana, Sooji Halwa and Poori

That time of the year when every house is filled with aromas of “Asthami/Navmi Prasad: Kala Chana, Sooji Halwa and Poori”. There is hardly anyone in India who is not familiar with this Prasad 😀
Kala Chana specially  which is made during Ashtami/Navmi is my favorite since childhood. So tried my hands on mom’s Kala Chana recipe and it came out Super Yummy 🙂



In every home in India during Ashtami/Navmi this prasad is made along with Sooji Halwa and Poori.

Ingredients:
Kale Chane

• 1 Cup soaked kala chana (Overnight)
• 1 Tbsp cumin powder
• 1 Tsp coriander powder
• 1 Tsp red chili powder
• 1/4 Tsp garam masala
• 1/4 Tsp Amchur
• 2 Tbsp oil
• Salt as required

Sooji Halwa

• 1 Cup sooji/ rava/ semolina
• 1/2 Cup ghee
• 1/3 Cup sugar or as required
• 3-4 Green cardamom powder/ crushed cardamom
• 8-10 Cashew nuts/ Almonds
• 5-6 Pista
• 2 Cups water

Poori

• 1 Cup wheat flour
• 1/4 Tsp black caraway seeds
• 1 Tbsp oil
• Salt as required
• Water as required
• Oil for deep frying

Recipe:
Kala Chana
Step 1- Add salt and 2 cups of water to Chana and  pressure cook for 2-3 whistle util properly cooked and drain water
Step 2- Heat oil in a kadhai/ pan and add cumin powder, coriander powder and red chili powder. Sauté for 20secs on medium flame
Step 3- Add boiled chana and salt as required and mix well
Step 4- Add garam masala and amchur to chana, mix well and turn off the flame

Garnish with coriander leaves and enjoy 🙂
Sooji Halwa
Step 1- Heat ghee in a deep pan and add sooji, cashew nuts and pista
Step 2- Roast sooji and nuts on medium flame. Keep stirring so that it does not stick to the pan and is roasted evenly. Roast it for approx 7-8mins
Step 3- Meanwhile boil 2 cups water in a pan and add sugar. Boil it on high flame
Step 4- When sooji starts leaving ghee, add the sugar solution and mix well. Keep stirring until the water gets absorbed and sooji mixture has thickened and soft

Poori
Step 1- Add salt, oil and black caraway seeds to wheat flour and mix well
Step 2- Add water and knead to a soft dough and keep aside for 8-10mins
Step 3- Divide dough in small equal balls and roll into thin pooris
Step 4- Heat oil in a deep pan/ kadhai. Oil should neither be too hot nor too cool. Just add a little dough and check the whether the oil is hot properly or not
Step 5- Now deep fry pooris one by one until cooked. Remove them on kitchen towel