Chaitra Navratri 2023 Day 4 bhog: This special time of year is here. Every year, Chaitra Navratri is celebrated with great pomp and grandeur across the country. Chaitra Navratri follows the same rituals as in Shardiya Navratri – held in September or October. Chaitra Navratri celebrates the nine avatars of Maa Durga. The forms are Shailaputri, Brahmacharini, Chandraghanta, Kushmanda, Skandamata, Katyayani, Kalaratri, Mahagauri and Siddhidatri. On every day of nine-day festival, each of the nine forms of Maa Durga are worshiped. This year, Chaitra Navratri started on March 22 and will last until March 30.
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On the fourth day of Chaitra Navratri, Maa Kushmanda is worshiped, it is believed that Maa Kushmanda created the entire universe – also known as Brahmanda. It is believed that offering the puja to Maa Kushmanda will relieve pain and illness for her devotees. Malpua was offered as a bhog to Maa Kushmanda. As we prepare to celebrate the fourth day of the festival, here are some malpua recipes that we can offer to Maa Kushmanda.
Fried vegetable cake:
Ingredient:
¼ cup of reduced milk
300 grams of sugar
30 grams of refined flour
Milk, on request
500 gms ghee for frying
Crushed pistachios for garnish
Sugar syrup:
300 grams of sugar
1 glass of water
A few strands of saffron dissolved in 1 tablespoon of milk
Method:
In a bowl, take some milk, add refined flour, sugar and milk and beat until smooth and set aside. Then make sugar syrup by mixing water and sugar in a pan and letting the sugar melt. Add saffron to it and set aside. In a pan, heat ghee and add a small amount of flour to it and make pancakes. Fry until golden brown on both sides and dip in sugar water. Garnish with crushed pistachios and serve hot.
Gulab Jamun Malpua
Ingredient:
4 large gulab jamun
1½ cup refined flour
4 tablespoons castor sugar
½ teaspoon green cardamom powder
8-10 strands of saffron, soaked in water
Pinch
1½ cup of milk
A pinch of baking powder
Oil for deep frying
Gulab jamuns syrup for drizzle
8-10 pistachios, blanched and chopped
Method:
In a bowl, mash the gulab with a fork, then add the refined flour, sugar, green cardamom powder, pickled saffron, salt, milk, a little baking powder and mix everything together. Fry the dough little by little in the pan and drain on a plate. Drizzle with sugar syrup and sprinkle with pistachios and serve.
(Recipe: Sanjeev Kapoor, Chef)
