These three recipes are prepared specially during the Navratri festival's Ashtami and Navami days as prasad in North India. But if you come to our coastal region, chane usli (sundal) and sheera are popular prasad items served at almost all temple and Gurudwara events and during festivals like Diwali, Varamahalaksmi vrat, Ekadashi, Sankashti, Kanya Puja, Ram Navami, Makara Sankranti, Sai Guruvar, etc.
I agree every region and community in India has its own culture and tradition for different festivals. Still, at the same time, I can say this is the most loved prasad recipe in India. There may be variations to the recipes, but people love this combo.
Now you don't have to wait for any festivals or occasions to prepare this recipe. You can also serve this as breakfast nashta. In our house, we prepare such recipes when we are not allowed to consume rice items or onion and garlic.
Do give it a try and give your feedback . It’s quick and simple , and super delicious .
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Ingredients for Halwa & Chana (for 8-10 servings)
For Dry Chana Masala Sabji -
Black Chana Pressure cooked up to 4-5 full whistles
Ghee - 2-3 tbsp
Jeera - 1 tbsp
Hing - 1/4 tbsp
Green Chilli - 5-6 chopped
Ginger - 1 inch chopped
Masala Paste
Haldi Powder - 1/4 tbsp
Salt according to taste
Garnish with some fresh chopped coriander leaves
For Masala Paste -
Coriander seed Powder - 1 tbsp
Roasted Jeera Powder - 1/2 tbsp
Kashmiri Red Chilli Powder - 1 tbsp
Amachoor Powder - 1 tbsp
Black pepper powder- 1/4 tbsp
Garam Masala Powder - 1/2 tbsp
For Pressure Cook Chana -
Black Chana - 1 cup soaked overnight
Cinnamon stick - 1 small piece
Big Cardamom- 1
Bay leaves - 2
Javitri - 1
Salt according to taste
Water - 1 cup
For Suji Halwa -
Suji - 1 cup
Ghee - 3-4 tbsp
Sugar - 1 cup
Water - 3 cup
Green Cardamom Powder - 1/2 tsp
Saffron threads - 6-8
Some dry fruits according to your choice
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