Navratri Day-Wise Recipes – Traditional Fasting Foods

Navratri fasting (Vrat) is not just about abstaining from regular food but nourishing the body with pure, sattvic ingredients that enhance spiritual practice. Each day offers special recipes that honor the goddess while maintaining the sanctity of the fast.

Navratri Fasting Guidelines

Allowed Ingredients (Vrat-Friendly):

• Flours: Singhare ka Atta (Water chestnut flour), Kuttu ka Atta (Buckwheat flour), Rajgira Atta (Amaranth flour), Sabudana (Tapioca pearls)
• Vegetables: Potatoes, Sweet potatoes, Bottle gourd, Pumpkin, Tomatoes, Cucumber
• Dairy: Milk, Yogurt, Paneer, Ghee, Butter
• Fruits: All fresh fruits, Coconut, Dates, Raisins
• Spices: Rock salt (Sendha namak), Black pepper, Green cardamom, Cinnamon, Cloves, Cumin seeds, Ginger
• Nuts: Almonds, Cashews, Walnuts, Pistachios

Ingredients to Avoid:

• Regular salt, Onion, Garlic, Grains (Rice, Wheat), Lentils, Non-vegetarian food, Alcohol

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Day 1 – Maa Shailputri

Color: Red | Goddess of Nature and Purity

Recipe 1: Singhare Ki Puri (Water Chestnut Puri)

Ingredients:

• 2 cups Water chestnut flour
• 2 boiled potatoes, mashed
• 1 tsp cumin seeds
• 2 green chilies, chopped
• 1 tsp ginger paste
• Rock salt to taste
• Ghee for deep frying
• Water as needed

Method:

1. Mix water chestnut flour with mashed potatoes
2. Add cumin seeds, green chilies, ginger paste, and rock salt
3. Knead into a soft dough using water gradually
4. Roll into small puris
5. Deep fry in hot ghee until golden brown
6. Serve hot with yogurt or aloo curry

Recipe 2: Shakarkandi Chaat (Sweet Potato Chaat)

Ingredients:

• 3 large sweet potatoes, boiled and cubed
• 1 tsp chaat masala
• 1 tsp cumin powder
• Rock salt to taste
• 2 tbsp lemon juice
• 1 tbsp ghee
• Fresh coriander leaves
• Pomegranate seeds for garnish

Method:

1. Heat ghee in a pan and lightly roast sweet potato cubes
2. Sprinkle chaat masala, cumin powder, and rock salt
3. Add lemon juice and mix well
4. Garnish with coriander leaves and pomegranate seeds
5. Serve as evening snack

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Day 2 – Maa Brahmacharini

Color: Blue | Goddess of Knowledge and Penance

Recipe 1: Kuttu Ka Dosa (Buckwheat Crepe)

Ingredients:

• 2 cups Buckwheat flour
• 1 cup yogurt
• 1 tsp ginger paste
• 2 green chilies, chopped
• 1 tsp cumin seeds
• Rock salt to taste
• Water as needed
• Ghee for cooking

Method:

1. Mix buckwheat flour with yogurt to make smooth batter
2. Add ginger paste, green chilies, cumin seeds, and rock salt
3. Add water gradually to achieve dosa consistency
4. Let it rest for 30 minutes
5. Pour batter on heated pan and spread like dosa
6. Cook with ghee until crispy and golden
7. Serve with coconut chutney

Recipe 2: Makhana Kheer (Fox Nut Pudding)

Ingredients:

• 1 cup Makhana (fox nuts)
• 4 cups full-fat milk
• 1/2 cup sugar (or jaggery powder)
• 1/4 cup chopped almonds and cashews
• 1/2 tsp cardamom powder
• 2 tbsp ghee
• Few saffron strands

Method:

1. Roast makhana in ghee until crispy, then crush coarsely
2. Boil milk in heavy-bottomed pan
3. Add crushed makhana to milk and simmer for 15 minutes
4. Add sugar, nuts, cardamom powder, and saffron
5. Cook until thick and creamy
6. Serve warm or chilled

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Day 3 – Maa Chandraghanta

Color: Yellow | Goddess of Peace and Tranquility

Recipe 1: Sabudana Khichdi (Tapioca Pearl Rice)

Ingredients:

• 2 cups Sabudana, soaked for 4 hours
• 3 medium potatoes, cubed
• 1/2 cup roasted peanuts, crushed
• 2 green chilies, chopped
• 1 tsp cumin seeds
• 1 tsp ginger paste
• 2 tbsp ghee
• Rock salt to taste
• Fresh coriander leaves
• Lemon juice

Method:

1. Drain soaked sabudana completely
2. Heat ghee in pan, add cumin seeds
3. Add potatoes and cook until golden
4. Add ginger paste, green chilies, and sabudana
5. Mix gently, add rock salt and crushed peanuts
6. Cover and cook on low heat for 10 minutes
7. Garnish with coriander and serve with lemon wedges

Recipe 2: Banana Coconut Ladoo

Ingredients:

• 4 ripe bananas, mashed
• 1 cup grated coconut
• 1/2 cup powdered sugar
• 1/4 cup chopped cashews
• 1/2 tsp cardamom powder
• 2 tbsp ghee

Method:

1. Heat ghee in pan, add mashed bananas
2. Cook stirring continuously until moisture evaporates
3. Add grated coconut and cook for 5 minutes
4. Add sugar, cashews, and cardamom powder
5. Mix well and cook until mixture leaves pan sides
6. Cool slightly and shape into ladoos
7. Let them set for 30 minutes before serving

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Day 4 – Maa Kushmanda

Color: Green | Goddess of Energy and Vitality

Recipe 1: Bottle Gourd Kofta Curry

Ingredients: For Kofta:

• 2 cups grated bottle gourd
• 1/2 cup water chestnut flour
• 1 tsp ginger paste
• 2 green chilies, chopped
• Rock salt to taste
• Oil for deep frying

For Curry:

• 2 tomatoes, pureed
• 1 cup yogurt
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 2 tbsp ghee
• Rock salt to taste

Method:

1. Squeeze excess water from grated bottle gourd
2. Mix with flour, ginger paste, chilies, and salt
3. Shape into small balls and deep fry until golden
4. For curry: Heat ghee, add cumin seeds
5. Add tomato puree and spices, cook for 5 minutes
6. Add beaten yogurt gradually, simmer for 10 minutes
7. Add fried koftas and cook for 5 more minutes

Recipe 2: Pumpkin Halwa

Ingredients:

• 2 cups grated pumpkin
• 3 cups milk
• 1/2 cup sugar
• 1/4 cup ghee
• 1/4 cup mixed nuts, chopped
• 1/2 tsp cardamom powder
• Few saffron strands

Method:

1. Cook grated pumpkin in milk until soft
2. Mash well and continue cooking until thick
3. In another pan, heat ghee and add cooked pumpkin
4. Add sugar and cook stirring continuously
5. Add nuts, cardamom, and saffron
6. Cook until halwa leaves pan sides
7. Serve warm garnished with nuts

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Day 5 – Maa Skandmata

Color: Orange | Goddess of Motherhood

Recipe 1: Rajgira Paratha (Amaranth Flatbread)

Ingredients:

• 2 cups Amaranth flour
• 2 boiled potatoes, mashed
• 1 tsp cumin seeds
• 2 green chilies, chopped
• 1 tsp ginger paste
• Rock salt to taste
• 2 tbsp yogurt
• Ghee for cooking
• Water as needed

Method:

1. Mix amaranth flour with mashed potatoes
2. Add cumin seeds, chilies, ginger paste, salt, and yogurt
3. Knead into soft dough using water gradually
4. Rest dough for 20 minutes
5. Roll into parathas and cook on tawa with ghee
6. Serve hot with yogurt and pickle

Recipe 2: Coconut Rice (Nariyal Chawal)

Ingredients:

• 1 cup Samo rice (or regular rice if not fasting strictly)
• 1 cup grated coconut
• 2 cups water
• 1 tsp cumin seeds
• 2 green chilies, slit
• 1 inch ginger, chopped
• 10-12 curry leaves
• 2 tbsp ghee
• Rock salt to taste
• 1/4 cup cashews

Method:

1. Wash and soak rice for 30 minutes
2. Heat ghee in pan, add cumin seeds and cashews
3. Add ginger, chilies, and curry leaves
4. Add drained rice and sauté for 2 minutes
5. Add water and salt, bring to boil
6. Cook covered until rice is done
7. Mix in grated coconut and serve hot

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Day 6 – Maa Katyayani

Color: Red | Warrior Goddess

Recipe 1: Spiced Potato Curry (Aloo Ka Jhol)

Ingredients:

• 4 large potatoes, cubed
• 2 tomatoes, chopped
• 1 tsp cumin seeds
• 1 tsp coriander seeds, crushed
• 1/2 tsp turmeric powder
• 1 tsp red chili powder (optional)
• 1 tsp ginger paste
• 2 tbsp ghee
• Rock salt to taste
• Fresh coriander leaves
• 2 cups water

Method:

1. Heat ghee in pan, add cumin seeds
2. Add potatoes and fry until lightly golden
3. Add ginger paste and tomatoes
4. Add all spices and cook until tomatoes are soft
5. Add water and salt, bring to boil
6. Simmer until potatoes are tender and curry thickens
7. Garnish with coriander leaves

Recipe 2: Date and Nut Balls

Ingredients:

• 2 cups pitted dates
• 1/2 cup almonds
• 1/2 cup walnuts
• 1/4 cup cashews
• 1/2 tsp cardamom powder
• 2 tbsp ghee
• Desiccated coconut for rolling

Method:

1. Soak dates in warm water for 30 minutes
2. Roast nuts separately in ghee until fragrant
3. Grind dates to smooth paste
4. Coarsely crush the roasted nuts
5. Mix date paste with nuts and cardamom
6. Shape into small balls and roll in coconut
7. Chill for 1 hour before serving

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Day 7 – Maa Kalaratri

Color: Royal Blue | Destroyer of Darkness

Recipe 1: Kuttu Ka Pakoda (Buckwheat Fritters)

Ingredients:

• 2 cups Buckwheat flour
• 3 medium potatoes, thinly sliced
• 1 tsp carom seeds (ajwain)
• 2 green chilies, chopped
• 1 tsp ginger paste
• Rock salt to taste
• Water as needed
• Oil for deep frying

Method:

1. Make thick batter with buckwheat flour and water
2. Add carom seeds, chilies, ginger paste, and salt
3. Heat oil for deep frying
4. Dip potato slices in batter and deep fry
5. Fry until golden and crispy
6. Serve hot with mint chutney

Recipe 2: Black Grape Rabri

Ingredients:

• 2 cups black grapes, seedless
• 4 cups full-fat milk
• 1/2 cup sugar
• 1/4 cup chopped pistachios
• 1/2 tsp cardamom powder
• 2 tbsp ghee

Method:

1. Boil milk in heavy-bottomed pan until reduced to half
2. Blend black grapes to smooth puree
3. Add grape puree to reduced milk
4. Add sugar and cook until thick consistency
5. Add cardamom powder and mix well
6. Garnish with pistachios and serve chilled

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Day 8 – Maa Mahagauri

Color: Pink | Goddess of Purity

Recipe 1: Sabudana Vada (Tapioca Fritters)

Ingredients:

• 2 cups Sabudana, soaked for 6 hours
• 2 potatoes, boiled and mashed
• 1/2 cup roasted peanuts, crushed
• 2 green chilies, chopped
• 1 tsp ginger paste
• Rock salt to taste
• Oil for deep frying
• 2 tbsp chopped coriander

Method:

1. Drain soaked sabudana completely
2. Mix with mashed potatoes and crushed peanuts
3. Add chilies, ginger, salt, and coriander
4. Mix well and let it rest for 15 minutes
5. Shape into small vadas
6. Deep fry in hot oil until golden brown
7. Serve hot with coconut chutney

Recipe 2: Rose Milk Pudding

Ingredients:

• 4 cups full-fat milk
• 1/2 cup sugar
• 3 tbsp cornstarch
• 2 tbsp rose syrup
• 1/4 cup chopped almonds
• Few rose petals for garnish
• 1/2 tsp cardamom powder

Method:

1. Mix cornstarch with 1/2 cup cold milk
2. Boil remaining milk, add sugar
3. Add cornstarch mixture gradually, stirring continuously
4. Cook until thick consistency
5. Add rose syrup and cardamom powder
6. Pour into serving bowls and chill
7. Garnish with almonds and rose petals

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Day 9 – Maa Siddhidatri

Color: Purple | Bestower of Supernatural Powers

Recipe 1: Mixed Fruit Chaat

Ingredients:

• 1 cup mixed seasonal fruits (apple, banana, grapes, pomegranate)
• 1 tsp chaat masala
• 1 tbsp lemon juice
• 1 tsp black pepper powder
• Rock salt to taste
• 2 tbsp chopped mint leaves
• 1 tbsp honey
• Chopped nuts for garnish

Method:

1. Cut all fruits into bite-sized pieces
2. Mix chaat masala, lemon juice, black pepper, and salt
3. Toss fruits with spice mixture
4. Add mint leaves and honey
5. Mix gently and let it sit for 10 minutes
6. Garnish with chopped nuts
7. Serve immediately as prasad

Recipe 2: Makhana Barfi (Fox Nut Fudge)

Ingredients:

• 2 cups Makhana, roasted and powdered
• 1 cup khoya (mawa)
• 3/4 cup powdered sugar
• 1/4 cup ghee
• 1/2 tsp cardamom powder
• 1/4 cup chopped pistachios
• Silver leaf for decoration (optional)

Method:

1. Heat ghee in heavy-bottomed pan
2. Add makhana powder and roast for 5 minutes
3. Add crumbled khoya and mix well
4. Cook stirring continuously for 8-10 minutes
5. Add sugar and cardamom, cook until mixture thickens
6. Pour into greased tray and spread evenly
7. Garnish with pistachios and silver leaf
8. Cut into squares after cooling

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General Tips for Navratri Cooking

Kitchen Preparation:

• Clean kitchen thoroughly before starting
• Use separate utensils for vrat cooking
• Avoid using regular salt; only use rock salt (sendha namak)
• Keep ingredients covered and pure

Storage Guidelines:

• Store prepared food in clean, covered containers
• Consume fresh food within 24 hours
• Reheat food properly before eating
• Avoid refrigeration if possible; cook fresh daily

Serving Suggestions:

• Offer food to the goddess before consuming
• Eat in moderation to maintain spiritual discipline
• Share prasad with family and guests
• Maintain silence or chant mantras while cooking

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Conclusion

These traditional Navratri recipes honor each form of the Divine Mother while maintaining the purity and sanctity of the fast. Each day’s menu is designed to provide proper nutrition while keeping the body and mind in a sattvic state conducive to spiritual practice.

Remember that Navratri fasting is not just about food restrictions but about purifying the entire being through conscious eating, prayer, and devotion to the Divine Mother.

May Mata Rani bless your kitchen and fill your home with the divine fragrance of devotion and purity during this sacred festival.