Chef Kunal Kapur shares his Ashtami and Navami special recipe for fluffy suji halwa, spiced kala chana, golden puris

Chef Kunal Kapur shares a delectable recipe for a festive meal of suji halwa, kala chana, and puris, traditionally prepared during Ashtami and Navami.

The last two days of Navratri - Ashtami and Navami - are incomplete without suji halwa, puris, and kala chana. Almost every Indian household prepares this special meal on Ashtami or Navami, or both days, and even distributes it to little girls during Kanya Pujan to seek the blessings of Maa Durga.

On March 25, chef Kunal Kapur shared his recipe for suji halwa, puris, and kala chana on Instagram. “Ashtami prasad, made with love. Fluffy suji halwa, perfectly spiced kala chana, and golden puris - each bite full of warmth, tradition, and devotion. I’m sharing the most foolproof recipe with you guys - recreate it at home tomorrow, share it with your loved ones, and celebrate the joy of giving, gratitude, and festive flavours,” he captioned the recipe.

If you and your loved ones are making this Ashtami and Navami special meal, here's the recipe by chef Kunal to make these dishes even more delectable:

Ingredients

⦿ For kala chana:

Kala Chana (boiled) – 2 cups

Oil – 3 tbsp

Cumin seeds – 1 tsp

Green chilli – 1

Ginger chopped – 2 tsp

Turmeric powder – ½ tsp

Chilli powder – 1 tsp

Coriander powder – 1 tbsp

Salt to taste

Ghee – 1 tbsp

⦿ For poori:

Wheat flour – 2 cups

Salt – ½ tsp

Water – as required

Oil – 1 tbsp

⦿ For syrup:

Water – 3 cups

Sugar – ¾ cup

Cardamom powder – ½ tsp

⦿ For halwa:

Ghee – ⅔ cup

Suji (semolina) – 1 cup

Dry fruits chopped – handful

Method

⦿ Chana

1. Heat oil, add cumin seeds, and let them splutter.
2. Add green chilli and ginger, sauté briefly.
3. Add turmeric, chilli powder, coriander powder, and salt.
4. Add the boiled kala chana, mix well, and cook for five to seven minutes (add a little water if needed).
5. Finish with ghee and set aside.

⦿ Poori

1. Mix wheat flour, salt, and oil.
2. Add water and knead into a stiff dough. Rest for 10 to 15 minutes.
3. Divide into small balls, roll into discs.
4. Deep-fry in hot oil until puffed and golden.

⦿ Halwa

1. Boil water, sugar, and cardamom powder until the sugar dissolves (keep warm).
2. Heat the ghee, add suji, and roast until golden and aromatic.
3. Add dry fruits, sauté briefly.
4. Carefully add warm syrup, stirring continuously.
5. Cook until thick and leave the sides of the pan.

Serve hot puri with kala chana and suji halwa, and enjoy the meal with your family.