Looking for sweet recipes to break away from the savoriness of Navrati dishes? Then try these sweet Dishes for Navratri Fast that are vrat-friendly that you can cook and serve for those observing the fast. All of these can be served as Navratri Sweets too to guests or loved ones who want respite from the sugary sweets and rich calorific dishes like biriyani, pizzas, and street food. Try them for a hearty, low-calorie meal.
1. Sabudana Kheer
(Serves 4)
Ingredients
- 100 gm sabudana (tapioca pearls or sago)
- 75-100 gm chopped dates or jaggery, to taste
- 475 ml water
- 475 ml milk (use more if needed)
- ¼ tsp cardamom powder
- 30 gm chopped nuts (almonds, pistachios and cashews)
Instructions
- To remove the excess starch from the sabudana, wash it well and then put into a heavy-bottom pot.
- Pour half of the water into the pot and cook the sabudana while stirring frequently, until the pearls are transparent. To cook it quicker, you can soak the sabudana for a few hours.
- Once the sabudana is translucent, pour the milk into the pot. Simmer over medium heat, stirring occasionally, until it thickens.
- Add the cardamom powder and the jaggery or dates and cook, stirring frequently, until the kheer is somewhat thick. The kheer will thicken while cooling.
- If the kheer becomes too thick, add more milk and simmer to achieve the right consistency.
- Remove from heat and let it cool and serve warm or chilled, with the chopped nuts.
- This is optional, but for more richness, fry nuts and raisins in ghee before using as a garnish.
2. Coconut Ladoos
(Makes 14 ladoos)
Ingredients
- 120 gm freshly grated coconut, tightly packed
- 1 tsp ghee
- 4-5 cardamoms pods, crushed
- 200 gm sweetened condensed milk
- 40 gm desiccated coconut or fresh grated coconut (for rolling)
- For garnish: chopped nuts or dry fruits, optional
Instructions
- Take a kadhai and heat the ghee over low heat. Once melted, add the freshly grated coconut roast for three to four minutes, stirring constantly to dehydrate and brown the coconut.
- Add the condensed milk and crushed cardamom to the kadhai and mix well.
- Cook over low heat while stirring and as it begins to thicken, increase the frequency of stirring to prevent the coconut mixture from sticking.
- Continue cooking until the coconut mixture starts to leave the sides of the pan and you notice it separating from the fat at the edges. This means that your mixture is ready.
- Remove from heat and transfer into a clean bowl. Allow it to completely cool to come to room temperature.
- Once cooled, divide the mixture into 14 equal portions. Roll each portion between your palms to form smooth, round ladoos.
- Spread the desiccated coconut or freshly grated coconut on a plate. Gently roll each ladoo in the coconut to coat evenly.
- Place the finished ladoos in small muffin liners or on a serving tray.
- Serve immediately or refrigerate for later. These ladoos can be stored in the refrigerator for up to a week.
3. Kuttu ka Halwa
(Serves 4)
Ingredients
- 75 gm ghee
- 80 gm buckwheat flour
- 475 ml hot water
- 130 gm jaggery
- Chopped almonds and walnuts, as needed for garnish
- ⅔ tsp cardamom powder
Instructions
- In a large pan, melt the ghee over medium heat. Add the buckwheat flour and roast it for 15 minutes, stirring constantly to prevent burning.
- Gradually add the hot water to the roasted flour, stirring vigorously to prevent lumps from forming. The mixture will start to thicken.
- Continue cooking over medium heat, stirring frequently, until the mixture reaches a dough-like consistency.
- Add the sugar to the halwa and mix well. Cook over medium heat, stirring constantly, until the sugar has completely dissolved and incorporated into the mixture.
- Sprinkle in the cardamom powder and mix well to distribute the flavor throughout the halwa.
- Remove from heat and let it cool, the halwa will continue to thicken as it cools.
- Transfer the halwa to a serving dish and garnish generously with chopped nuts.
- Serve warm for the best flavor, heating the halwa, if needed, before serving.