9 Delicious Navratri Recipes to Elevate Your Festive Celebrations - Easy Fasting Dishes Included!

 Instructions:

1. Cook sago in milk until transparent, stirring occasionally, about 15-20 minutes.

2. Add condensed milk and sugar, stir and simmer for 5-10 minutes.

3. Stir in chopped dry fruits and strawberries, cook for another 2-3 minutes.

4. Add Naario's Rose Sherbet, cardamom powder, and saffron strands (if using). Stir well.

5. Remove from heat and let cool.

6. Serve warm or chilled, garnished with rose petals and additional dry fruits if desired.

Enjoy your Strawberry & Naario's Rose Sherbet flavored Sago Dryfruit Kheer!

Navratri Special Trifle by Supreeta Rao

For Soaking Syrup:

- 2 tbsp water
- 2 tsp Naario rose sherbet
- 0.5 tsp lemon juice

Other Ingredients:
- 1 cup cut fresh mixed fruits
- 2 tbsp mixed dry nuts
- Few rose petals
- Cherry

Instructions:

1. Prepare the cake by combining amaranth flour, cocoa powder, soda, jaggery powder, curd, and oil. Bake until done and let it cool.
2. Cook tapioca pearls until done, then mix with coconut milk, arrowroot powder, and Naario rose sharbat to make the custard.
3. Make the soaking syrup by mixing water, Naario rose sherbet, and lemon juice.
4. Assemble the trifle by layering cake pieces, fresh fruits, nuts, and rose sago custard in serving glasses. Drizzle with soaking syrup.
5. Garnish with cherry, more nuts, and rose petals.
6. Refrigerate before serving.

Enjoy your Navratri Special Trifle!

Papaya Paneer Halwa by Priya Mulchandani

Instructions:

1. Heat ghee in a pan over medium heat. Add grated papaya and sauté for 5-7 minutes until it softens.
2. Add grated paneer to the pan and cook for another 5 minutes, stirring occasionally.
3. Pour milk into the pan and stir well. Let it simmer for 5 minutes until the mixture thickens.
4. Add sugar, Naario's Chai Masala, chopped nuts, raisins, and saffron strands (if using). Mix well and cook for another 5-7 minutes.
5. Once the mixture reaches a halwa-like consistency and starts leaving the sides of the pan, add cardamom powder and stir to combine.
6. Remove the pan from heat and let the halwa cool down slightly.
7. Garnish with edible rose petals (if using).
8. Serve warm or at room temperature.

Enjoy your delicious Papaya Paneer Halwa infused with Naario's Chai Masala!

Banana and Peanut Shake by Priyanka Singh

Instructions:

1. In a blender, combine the sliced bananas, unsalted peanuts, organic jaggery powder, milk, and plain yogurt (if using).
2. Blend until smooth and creamy. If you prefer a thicker consistency, you can add more bananas or reduce the amount of milk.
3. Taste the shake and adjust the sweetness by adding more jaggery powder if needed.
4. If desired, add a few ice cubes to the blender and blend again until well combined and chilled.
5. Pour the shake into glasses and serve immediately.

Enjoy your delicious and energizing Banana and Peanut Shake sweetened with Organic Jaggery Powder! It's perfect for keeping you energized throughout the day, especially during fasts.

Navratri Falhari Paneer Sabzi by Renu Tyagi

Instructions:

1. Heat ghee or oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add finely chopped green chili and grated ginger. Sauté for a minute until the raw smell goes away.
3. Add finely chopped tomatoes and cook until they turn soft and mushy.
4. Once the tomatoes are cooked, add rock salt, Naario's garam masala, and red chili powder (if using). Mix well.
5. Add cubed paneer to the pan and gently mix it with the masala. Be careful not to break the paneer cubes.
6. Cover the pan and let the paneer cook for 3-4 minutes, stirring occasionally.
7. Once the paneer is heated through and well coated with the masala, garnish with chopped coriander leaves.
8. Remove from heat and transfer the Navratri Falhari Paneer Sabzi to a serving dish.Serve hot with Singhara Paratha or Kuttu Ki Puri for a delicious Navratri meal.

Enjoy your Navratri Falhari Paneer Sabzi seasoned with the aromatic Naario's Garam Masala!

Rawa halwa by Sonali Advani

Instructions:

1. Saute the chopped nuts in melted ghee in a pan.
2. In another pan, add ghee and heat on low flame till the ghee melts.
3. Add the rawa and roast , till you get the rawa aroma.
4. In another pan, add 1 ¼ cup water and milk and boil.
5. Add the roasted rawa gradually and keep mixing till the rawa leaves the sides of the pan.
6. Add the jaggery powder and mix well.
7. Dilute the yellow color in a little milk and mix it to the rawa and sugar.
8. Now cook on low flame for 3 minutes.

Rawa halwa is ready. Enjoy with family and friends!!

Samak ki Kheer by Kanupriya Kyal

Instructions:

1. Rinse the samak rice thoroughly under cold water and drain.
2. In a heavy-bottomed pan, bring the milk to a boil over medium heat.
3. Once the milk boils, add the rinsed samak rice and reduce the heat to low. Let it simmer gently, stirring occasionally, until the rice is cooked and the kheer thickens. This usually takes about 20-25 minutes.
4. Crush the saffron strands between your fingers and soak them in 1-2 tablespoons of warm milk for a few minutes.
5. Once the rice is cooked and the kheer has thickened to your desired consistency, add Naario's organic jaggery powder, crushed saffron strands with milk, and chopped mixed dry fruits. Stir well to combine.
6. Continue to simmer the kheer for another 5-10 minutes, stirring occasionally, until the jaggery is fully dissolved and the flavors are well combined.
7. Add cardamom powder and mix well. Remove the kheer from heat and let it cool slightly.
8. Serve the samak ki kheer warm or chilled, as per your preference.

Enjoy this delicious and nutritious Samak Ki Kheer during Navratri or any fasting occasion!

Sabudana Chilla with Makhana Raita by Sonali Advani

Instructions:

1. Soak sabudana in water for 3-4 hours, submerged with water level ½ inch above sabudana.Grind soaked sabudana into a smooth paste with a little water.
2. In a bowl, mix mashed potatoes, sabudana paste, jeera powder, red chilli powder, rock salt, curd, and coriander.
3. Adjust consistency with water to form a pouring batter.
4. Pour batter onto an oiled non-stick tawa, forming dosa-shaped chilla.
5. Cover and cook for 3 minutes, then flip and cook the other side until golden.

Sabudana Chilla is ready.

Instructions:

1. Roast makana in a pan for 3 minutes.
2. Mix roasted makana with curd in a bowl, adding rock salt and black pepper powder.
3. Heat oil in a tadka pan, add jeera and wait until it crackles, then add chopped green chilli.
4. Pour this tadka into the curd mixture and mix well.
5. Garnish with coriander.

Falhari Mirchi Vada by Ankita Aggarwal