Ashtami Prasad Recipe


Ashtami Prasad recipe is helpful or is made on the eighth /ninth day of the Navratri Fasting when the fasting ends with the worship and prayers of Goddess Durga. On this day we prepare Kala Chana, poori, and sooji halwa to perform Kanak.

Prayers are offered to Goddess Durga and as a ritual little teenage girl under the age of 9 seen as an embodiment of Goddess Durga are worshipped. Its called Kanjak poojan or kanya poojan.

Kala chana or Ashtami Prasad is a simple recipe of Black peas/Kala chana made on the eighth day of Navratri fasting. Ashtami/Navami pooja as popularly known in most parts of the country is marked by the closure of 9 days of Navratri fasting. The eighth day of Navratri is celebrated as Ashtami and the ninth day is called the Navami.

Everyone who follows the Navratri fast celebrates Ashtami, or the eighth or ninth day of fasting, and marks the end of the fast with Ashtami poojan/Navami Poojan Kala chana/Black chickpeas – Sooji Halwa/Semolina pudding – Poori are made and given to the small Goddesses who come to the house to receive our prayers, bless us, and complete the auspicious puja with a gift of money.

People welcome the tiny girls into their homes by washing their feet and touching them to ask for their blessings. Then, before presenting them with Ashtami Prasad or Durga Bhog, we have them sit in a row and execute the following.

  • On their wrists, tie a scarlet holy thread called Mauli/Kalava.
  • On their forehead, apply tika (roli). It’s a holy crimson powder that’s been blended with rice kernels and water.)
  • For Durga Bhog, serve Prasad in the shape of Kala chana, poori, halwa, and a piece of coconut/nariyal.
  • They are sometimes forced to eat and finish their whole meal, while other times they are served on ready-to-take-home plates with presents and money, after which they are asked to bless them and allowed to leave.
  • It’s a lovely custom that is still honoured with zeal in and beyond the country. According to custom, you must invite at least 7 Kanjaks for the puja and as many as you choose.

Now what comes ahead – A Recipe for the Prasad

This easy-to-make black chickpeas gravy in the Punjabi style is flavourful and straightforward to prepare.

Basic components such as onions, tomatoes, and garlic, as well as common Indian spices, are never used.

On the day of Ashtami Poojan, make kala chana, which is black chickpeas cooked without onions and tomatoes.

To get started with this dish, we’ll need to have a few things ready. You just need 12 components to make Kanjak kala chana.

Ashtami Prasad Recipe

  1. Soaked 500 gm black gramme (kale chane).
  2. 1 teaspoon of salt (for chana dal).
  3. 4 tbsp. olive oil/or any other you use.
  4. 1 teaspoon red chilli powder.
  5. turmeric powder, 1/2 tsp.
  6. 1 tsp coriander powder .
  7. 1 teaspoon garam masala.
  8. 2 tablespoons sesame seeds.
  9. 1 tsp. jeera, 1 tsp. cumin.
  10. Prepare a one third teaspoon of Hing.
  11. 1 1/2 teaspoons salt, or to taste.
  12. 1 teaspoon amchur powder.
Procedure to make black chane
  1. Soak the black grammes in water for 6-7 hours before using.
  2. For 3-4 whistles, pressure cook the soaked with 3-4 cups water and salt.
  3. Drain any excess water.
  4. In a pan or karahi, heat the oil.
  5. Combine the jeera and sesame seeds in a bowl.
  6. Mix in the cooked grammes well.
  7. Combine the remaining ingredients.
  8. Mix thoroughly.
  9. It’s all set.

The sabzi made using this recipe has a dry texture, is high in protein, and may be eaten for breakfast or lunch. Serve the kala chana curry with poori at the end.

The Ashtami Prasad is a simple dish of whole wheat flour pooris.

Sooji ka Halwa/Semolina Pudding is a dish made of semolina and sugar syrup, flavoured with saffron and refreshing green cardamom. To enhance the flavour, add some roasted dried fruits and fresh grated coconut on top.

How to make Sooji ka Halwa.

Ashtami Prasad Recipe

  • In a Kadai, melt the ghee and add the sooji to cook on a medium-high temperature. To keep the semolina/sooji from browning unevenly, keep stirring regularly.
  • Meanwhile, in a saucepan, combine the water, saffron, sugar, and green cardamom and bring to a boil. Bring to a boil, then remove from the heat and allow the sugar to completely dissolve.
  • Check the semolina and continue to stir until it turns a light brown colour. Stirring ensures that the sooji is uniformly coloured.
  • Reduce the heat to low and pour in the sugar water after the sooji is done. When adding water to sooji, be aware that it may splatter, so proceed with caution.
  • Continue to stir until all of the water has evaporated. When the spoon glides smoothly in the pan but the water has evaporated, turn off the burner. Because some people prefer it a touch runny, turn off the machine once you’ve reached the appropriate consistency.
  • Garnish with chopped almonds and freshly grated coconut/slices of fresh coconut.