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Rich and creamy Badam Halwa made with premium almonds, ghee, milk, and saffron, garnished with chopped almonds and pistachios

Ashtami Navami Special Recipe – Halwa, Puri and Kala Chana

The kitchen on kanya pujan morning is often busy with small preparations: kala chana simmering in one pan, halwa being stirred in another, and puris waiting to be rolled. Halwa, puri and kala chana make a familiar prasad thali for Ashtami or Navami in many households.

This Ashtami Navami special recipe brings all three dishes together with quantities for approximately eight small servings. The kala chana is prepared without onion or garlic, the suji halwa gets a topping of almonds and cashews, and the puris are made with a firm wheat-flour dough.

Valency Agro shares this recipe for preparing a festive thali at home. Follow your family’s puja traditions when choosing ingredients. This wheat-and-suji meal is for kanya pujan; it is different from a grain-free vrat meal.

For the Suji Halwa

1 cup suji, also called semolina
⅓ cup ghee
¾ cup sugar, adjusted to taste
3 cups water
¼ tsp cardamom powder
2 tbsp chopped plain almonds
2 tbsp chopped plain cashews
1 tbsp raisins, optional

For the Puri

2 cups whole wheat flour
1 tsp oil
Approximately ¾ cup water, added gradually
¼ tsp salt, optional
Oil for deep-frying

For the Kala Chana

1 cup dry kala chana
Water for soaking and pressure-cooking
1½ tbsp oil or ghee
1 tsp cumin seeds
½ tsp turmeric powder
1 tsp coriander powder
½ tsp red chilli powder, optional
Salt, to taste

Keep the chilli mild when preparing the meal for children, and omit any seasonings your household does not use in prasad.

1.Soak the Kala Chana Overnight

Rinse the kala chana thoroughly and place it in a large bowl. Cover with plenty of water, allowing room for the chickpeas to expand.

Soak for eight to twelve hours. In a warm kitchen, keep the soaking bowl in the refrigerator.

Drain the soaking water and rinse the chana again before cooking. Soaking ahead makes the preparation on puja morning easier.

2. Pressure-Cook Until Tender

Transfer the soaked kala chana to a pressure cooker. Add fresh water to cover it by approximately 2–3 cm, staying within your cooker’s fill limit.

Cook according to your cooker’s instructions. On a stovetop pressure cooker, soaked kala chana often needs approximately 20–30 minutes under pressure, although older chickpeas may take longer.

Allow the pressure to release naturally before opening. Press one chickpea between your fingers or with a spoon—it should mash easily. If the centre is still hard, add water if needed and cook further.

Tender chana is more important than counting whistles, which vary between cookers.

3. Prepare the Kala Chana for Prasad

Heat the oil or ghee in a pan. Add the cumin seeds and let them sizzle gently.

Lower the heat. Add turmeric, coriander powder and optional chilli powder with a tablespoon of the chana cooking liquid. Stir briefly so the spices do not burn.

Add the cooked kala chana, salt and approximately ¼ cup of its cooking liquid. Mix well and simmer for five to eight minutes.

Let most of the liquid evaporate, leaving the chickpeas moist and lightly coated with the seasoning. Set aside, covered.

4. Knead the Puri Dough

Place the whole wheat flour in a bowl. Add the oil and optional salt, then mix.

Pour in water a little at a time and knead into a smooth, firm dough. You may not need the full quantity of water.

The dough should be firmer than chapati dough but flexible enough to roll without cracking. Cover and rest for 15–20 minutes while you prepare the halwa.

Avoid a soft, sticky dough, which is harder to roll and can make the puris absorb more oil.

4. Roast the Nuts and Suji

Heat the ghee in a heavy-bottomed pan over low to medium heat. Add the chopped almonds and cashews, frying briefly until lightly golden. Remove with a spoon and set aside. Fry the optional raisins just until they swell, then remove them too.

Add the suji to the same pan. Roast over low to medium-low heat for approximately ten to fifteen minutes, stirring continuously.

The suji should smell fragrant and turn a light golden colour. Do not rush this step: poorly roasted suji can leave the halwa tasting raw.

When comparing Almonds Brands or Cashew Brands for the topping, choose fresh, plain, unsalted nuts. Chop them finely for children’s servings and check for nut allergies before offering them.

4. Cook the Halwa Until Soft

In a separate saucepan, warm the water and sugar, stirring until the sugar dissolves.

Lower the heat under the roasted suji. Carefully add the hot sugar water in small portions, stirring with a long-handled spatula. The mixture will bubble and release hot steam, so keep your hands and face away from the pan.

Stir until smooth, then cook over low heat for approximately five to seven minutes, until the suji absorbs the liquid.

Add cardamom and most of the roasted nuts, reserving a little for garnishing. Mix well.

Remove from the heat while the suji halwa is soft and spoonable. It will thicken as it rests. If it becomes too firm, stir in a little hot water over low heat.

4. Roll and Fry the Puris

Divide the rested dough into approximately 16–20 small portions. Roll each into a smooth ball, then flatten into an even circle about 2–3 mm thick.

Use a lightly oiled rolling surface rather than excess dry flour, which can burn in the frying oil. Keep the rolled puris covered so they do not dry out.

Heat oil in a deep, heavy pan. A tiny piece of dough should rise promptly with steady bubbles without browning immediately.

Slide in one puri carefully. Once it rises, gently press its surface with a slotted spoon to help it puff. Turn and fry the other side until lightly golden.

Lift out, drain and repeat. Keep the oil hot between puris, but lower the heat if they brown too quickly.

Serving Tips for Kanya Pujan

Arrange a small portion of halwa, puri and kala chana on each clean plate. Follow your household’s tradition for offering prasad before serving.

Let the food cool to a comfortable eating temperature. For very young children, mash the chana, break puris into manageable pieces and avoid whole nuts or large nut pieces.

For easier preparation, soak the chana the previous evening, cook it first on puja morning, prepare the halwa next and fry the puris close to serving time.

Tips for a Well-Prepared Thali

Keep the chana tender: Check that it mashes easily before seasoning.
Roast the suji patiently: A light golden colour and nutty aroma are useful signs.
Keep the halwa soft: Stop cooking before it becomes dry.
Knead firm puri dough: Add water gradually and roll evenly.
Serve small portions first: Offer more according to each child’s appetite.

Refrigerate leftover halwa and kala chana in separate covered containers within two hours. Use within three to four days and reheat only the amount needed. Puris taste best freshly fried.