Festival of Navratri is full of lights, joy and festivity. Navratri - The nine sacred days, mark the most auspicious days of the lunar calendar and is celebrated by Hindus with fervour and festivity all over India.

During these nine nights, nine avatars of Goddess Durga are worshipped. People stay awake the whole night and play Dandiya and Garba during Navratri. Most devotees observe a fast for nine days, though there are few who observe fast only for two days.

During the fast, grains like wheat, rice etc are to be avoided. Instead of table salt, Sendha namak is used for cooking. Food preparation made of Sago, potatoes, curd, milk, coffee, tea and fruits can be consumed during the fast.

Here are few suggested recipes for the fast observed during Navratri.

1. Sabudana khichdi

2. Vrat wale aloo

3. Sabudana kheer 

4. Aloo chaat 

5. Coconut ladoos

6. Kuttu ka parantha

So enjoy your navratri fast with these yummy recipes and have a fabulous Navratri.

Here are some quick and easy recipes you can try.

Sabudana Khichdi


1 1/2 cup - Sabudana

1 - Green chilly (finely chopped)

10 to 12 - Curry leaves

1 Tbsp - Oil

Rock salt to taste (Sendha Namak)

1 Tsp - Cumin seeds

1 Tsp - Lemon juice

1/2 Cup - Peanuts ( roasted and powdered coarsely )

2 - Potatoes ( boiled and chopped)

1 Tbsp - Coriander leaves (Finely Chopped)


Soak sabudana for 3 to 4 hours and drain. Heat oil in a pan, add cumin seeds, green chilly and curry leaves, fry till it changes colour. Add boiled potatoes n cook for a minute. Now add the sabudana, coarsely powdered peanuts, salt and mix well. Cover with a lid and cook for 10 minutes till the sabudana becomes translucent. Garnish with finely chopped coriander and lemon juice. Serve hot.

Sabudana Kheer / Sago Kheer (Navratri Special)


1/2 Cup - Sabudana/ Sago (Washed)

3/4 Cup - Milk

1 Cups - Water

1/2 Tsp - Cardamom powder

2 Tbsp - Sugar

1/2 Cup - Mixed chopped dry fruits of your choice


Wash and soak the sabudana/ sago for an hour, boil them in the same water till they become translucent. Now add milk to the sabudana/ sago and cook them for another 10 minutes till it becomes thick. Now add the sugar, nuts and cardamom powder. Stir well and serve hot or cold.

Coconut Ladoos


1 Litre- Milk
400 gms - Dessicated coconut
3/4 cup - Sugar
1 tsp - cardamom powder
Few almonds for garnishing
100 gms - dessicated coconut for coating the ladoos.


Boil milk in a heavy bottom pan and add sugar ,cardamom powder and desiccated coconut .Keep stirring till the milk dries and leaves the sides of the pan. Cool the mixture and make the ladoos. Now coat each ladoo with the desiccated coconut and garnish with 1/2 cut almond in the centre.

For More Recipes Visit:  www.anuradhaskitchen.com

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