9 Day Navratri - 9 Day Fruitarian ( Phalaahaaree )

How to make Rajgira Thepla:

First of all, mix all the ingredients together to make the dough. Now divide the dough into equal parts and roll it between two sheets of plastic and cut it into two parts. Heat the pan. Then put the thepla on the pan. Add ghee and fry until crisp or dark brown. Rajgira Thepla can be served with curd.

How to make Peda Lassi:

First of all, put all the ingredients except dry fruits and one peda in a blender and blend until all the ingredients are mixed well. After this, take out the lassi from the blender and pour it into a glass. After this, crush the pedas from above. Then garnish with dry fruits and serve cold lassi.

How to make Mordhan Appe:

First of all, wash the sava rice and soak it for one and a half hour. Then remove water from it and grind it. Take it out in some vessel and keep it for half an hour. Now add curd to it, mix it and then keep it for half an hour. Now add chopped green chillies and salt to it. Grease the appe pan with ghee and heat it. Add one tablespoon of appe batter, add some ghee, cover and let it cook on low flame.

When the appe gets cooked on one side, turn them and let them cook on the other side also. Serve Mordhan Appe with curd.

How to make Sweet Potato Kheer

First of all, collect all the ingredients and keep the milk in a heavy bottom vessel to heat. Mash the sweet potatoes. When the milk boils, add mashed sweet potatoes, mix and let it cook on medium flame. After this, keep stirring occasionally with a big spoon so that the kheer does not stick to the bottom.

Now add sugar to it and cook till it becomes slightly thick. After this add dry fruits, saffron and cardamom powder and mix. Turn off the flame. Mix rose water and let it cool. Garnish with pistachios and rose leaves.

How to make Fruit Cake:

First of all, take out the seeds of dates, wash them and soak them in half a cup of hot milk for half an hour. After this grind it in a mixer. Grease the cake tin and line it with butter paper. Let the oven preheat at 180 degrees for 10 minutes. Now add jaggery to the mixture and mix it. Now keep a sieve, add Rajgira flour and baking soda to it, filter it and mix it in the date mixture. Add milk little by little and mix using cut and fold technique.

Now add chopped dry fruits and cardamom powder to it. Add ghee and mix well and finally add lemon juice and mix well. Pour the batter evenly into the tin. Sprinkle chopped dry fruits and cashew nuts on top and press.

Bake in pre-heated oven at 180 degrees for 30-35 minutes. Check after 30 minutes by inserting a toothpick. If the toothpick comes out clean then the cake is completely ready, otherwise bake for some more time. Remove from the oven, cover with a clean cloth and let it cool. When completely cooled, separate the edges of the cake with a knife.

How to make Sabudana Vada:

First of all wash the sago 2-3 times. Remove excess water from it. Add a little water to cover the sago and let it soak for 7-8 hours. After this, roast the peanuts and then grind them coarsely. Then add soaked sago, crushed peanuts, ginger, green chillies, green coriander, cumin seeds, rock salt, black pepper powder, boiled potatoes, lemon juice and mix well in a vessel.

After this, apply ghee on the palms and make small balls. (Note that if the mixture sticks to your hands, wash your hands and apply ghee again. You should not use hot boiled potatoes. Boil them at least 4-5 hours before making the larger ones so that the mixture does not stick to hands.) Then fry them. Serve Sabudana Vada with curd.

How to make Makhana Laddus:

First of all, heat 3 tablespoons of ghee in a pan and fry them well. Keep in mind that the makhana should become crunchy. After this, cool the makhana and grind it coarsely. Put one tablespoon ghee in another pan and heat it. Mix makhana powder, coconut powder and dry fruits and fry on medium to low flame for 2-3 minutes.

When it cools down 50 percent, add sugar powder so that it slowly starts melting and becomes easier to tie. Grease your palm and start making laddus. If it is not joining then add 1-2 spoons of cold milk and tie the laddu. If you want, you can also add saffron milk. Store them in an airtight container and enjoy. You can use it with you during fasting or even while travelling.

How to make Sagari Pulao:

First of all wash the Sama rice 2-3 times. Drain off excess water and keep aside. Add ghee in the pan. When ghee melts, add cumin seeds to it. Let the cumin seeds splutter. Then add peanuts and fry on low flame for a minute. Cut the potatoes into small pieces and put them in the pan. Let it cook on low flame for two-three minutes.

Add chopped green chillies, curry leaves and rock salt. Now add washed Sama rice and fry it on low flame for a minute. After this add water and mix them well. Cover it and cook on low flame for 10 minutes. After ten minutes, turn off the flame and leave them like this for five minutes. Then open the lid and Sagari Pulao is ready.

How to make Vrat Papdi:

First of all, add water chestnut, sago flour and boiled sama rice in a vessel. Then add ghee to it and knead the flour. Now add rock salt and crushed mint leaves. After this slowly add water and knead a stiff dough. Make small balls. After this, grease the platform and roll the dough slowly by pressing it with hands and then with a rolling pin or you can also use butter paper to roll the dough.

Now cut it into square shapes with a sharp knife. You can also use a round cutter to make round papdi. To prevent the dough from swelling, make small holes in it with a fork. Heat ghee in a pan on medium flame and fry them. Fry on medium flame until crisp, about 2 minutes.