Traditional Sweets for Ashtami Puja: Classic Flavours for Your Sacred Celebrations

What's the first word which pops up in your mind when you hear Ashtami Puja? The smell of ghee, the visual of a well-organized puja thali, or the pleasure of offering prasad to young Kanjaks? Navratri, which starts from March 30, is nine days of devotion, fasting, and prayers, where every day is dedicated to various avatars of Goddess Durga. As the nine-day celebration comes to an end, most of the devotees open their fast on Ashtami or Navami by making a special bhog, offering it to the Goddess and young girls representing her divine power.

Sweets are an important part of this celebration as they symbolize prosperity and gratitude. From traditional offerings such as jaggery-flavored sweets to milk-based sweets, every recipe has a long-standing association with Ashtami ceremonies. Some households prefer to stick to suji halwa, while others go in for elaborate bhog thalis complete with homemade mithai. Whether going for generation-old recipes or giving old favorites a contemporary twist, the idea is always the same—serving with devotion. Let's look at 9 essentials to Durga Ashtami Bhog Recipes, each with its own tale of significance in this sacred ritual.

Gud ke Chawal

Gud ke chawal is a classic bhog dish prepared using aromatic rice, jaggery, and cardamom, providing a natural sweetness that tastes pure and divine. Cooked slowly in ghee with a dash of dry fruits, the dish is a favorite during Ashtami celebrations. Rice and jaggery together are an auspicious combination, representing nourishment and prosperity. Served hot, it goes well with the traditional chana-puri meal and is a simple yet heavenly addition to the prasad thali.

Makhane ki Kheer

A vrat-friendly kheer, makhana (fox nuts) is cooked in thickened milk with sugar or jaggery, providing a rich yet light sweet dish for Ashtami bhog. Makhanas are renowned for their health benefits and sattvic properties, making this kheer an ideal choice for Navratri prasad. A pinch of cardamom and an ample amount of almonds and cashews as garnish make it more attractive. Numerous households choose this over rice kheer during fasting, so the meal is both light and satisfying.

Rajgira Atta Ladoo

Rajgira (amaranth) atta is commonly used during Navratri fasting, and when it is mixed with ghee and jaggery, it becomes these nutritious ladoos. Nutrient-dense and earthy sweetness, these ladoos are light to digest and auspicious for bhog. The inherent sweetness of jaggery and nutty richness of rajgira complement each other perfectly as a must-have sweet on Ashtami Puja. These ladoos also serve as an excellent energy booster after fasting for the day.

Malpua

Soft and scented malpuas smeared with sugar syrup are a delectable delight that is usually made for special pujas. Made of wheat flour, milk, and cardamom, these golden, crispy pancakes find an important place in traditional bhog thalis. Certain families make them with singhare or kuttu atta during Navratri to ensure they become vrat-friendly. Regardless of whether they are crisp or soft, malpuas bring a celebratory air to the prasad thali and are commonly served with a drizzle of rabri for an added layer of indulgence.

Petha

Petha, a popular North Indian mithai prepared using ash gourd (white pumpkin), is a natural, cooling addition to Ashtami bhog. This white sweet is made by cooking pumpkin pieces slowly in sugar syrup, resulting in a soft but firm dessert. Because it is prepared without any grains, it is ideal according to Navratri fasting regulations. Some variations are kesar petha or angoori petha, each providing a light sweetness that balances heavier mithai in the prasad thali.

Singhare Atta Halwa

Similar to suji halwa, singhare atta halwa is a vrat-compliant sweet food that has a special place during Ashtami Puja. Prepared using roasted singhare ka atta, ghee, and jaggery, the halwa is light but satisfying after a day of fasting. The presence of jaggery in place of sugar keeps it sattvic, which is why it's a popular prasad option. A few people add mashed banana or grated coconut for a gentle variation.

Badam Katli

Richer than kaju katli is badam (almond) katli, a sophisticated sweet prepared from ground almonds, sugar, and ghee. Unlike available commercial varieties, homemade badam katli tastes softer and more fragrant, having been infused with saffron or rose water for a divine touch. Devotees make many such offerings for Durga Ashtami Bhog Recipes on the belief that almonds are a source of wisdom and chastity. With minimal ingredients, badam katli is a classic dessert that can be added to any Ashtami prasad thali.

Coconut Jaggery Modak

Modaks, in their traditional form with a connection to Ganesh Chaturthi, have also become a part of Durga Ashtami bhog because of their age-old connection with Indian festivals. These modaks, prepared using coconut and jaggery, provide a natural sweetness that goes well with fasting food. Steamed or mild roast, they are made with vrat-approved flours such as singhare or rajgira, so they are in keeping with Navratri customs. The luscious coconut filling complemented by the delicate caramel notes of jaggery turn these modaks into a heavenly prasad.

Kesar Milk

Not a traditional mithai, kesar milk is a simple yet necessary inclusion in Ashtami puja prasad. Warm milk with saffron, cardamom, and a touch of jaggery or honey is used as a wholesome drink to end the meal. Blended with soaked nuts and made thick and nourishing as kesar badam milk, it is a favorite of some families. Served in silver glasses or earthen pots, this holy drink represents purity and is usually served among the devotees after the puja.