Halwa Chana Prasad Making Recipe: The Chaitra Navratri festival is dedicated to worshipping nine forms of Maa Durga. During this nine-day festival, different forms of Maa Durga are worshiped. It is believed that each form of Maa likes different types of bhog, which devotees offer to please Maa Durga. During Ashtami and Navami, black gram and halwa prasad are a must-have for Kanya Pujan. If you want to make black gram and halwa prasad more delicious this time, these cooking tips will be very useful.
Tips to make gram prasad on Chaitra Navratri 2025:
Choose good quality gram: Use good quality black gram without any breakage to make the prasad.
Soak well: Before making the gram, do not forget to soak them for at least 8-10 hours or overnight. This will make the gram soft and take less time to boil.
Boil properly: While boiling the chickpeas, ensure they become soft and quickly press with a finger, but do not get mashed. For this, you can pressure cook the chickpeas on low flame till 3-4 whistles.
Use boiled water: Do not discard the water after boiling the chickpeas. It can be used to add some moisture and flavour to the masala.
Roast the spices well: Roasting the spices on low flame in ghee enhances their flavour. But take care that the spices do not burn.
Mash the chickpeas: Adding some boiled chickpeas to the masala thickens the gravy and tastes better.
Tips to make Halwa Prasad on Chaitra Navratri 2025:
Use good semolina: Always use medium or coarse-grained semolina to make halwa. Halwa made with fine semolina can be sticky.
Roast semolina on low flame: Always roast semolina in ghee on low flame while stirring continuously. Keep roasting the semolina till it turns light golden and aromatic. This makes the halwa taste better.
Use hot water or milk: Always add hot water or milk to the roasted semolina. Adding cold water can cause lumps in the semolina.
Amount of sugar: To make halwa, usually sugar equal to or slightly less than the amount of semolina is added. You can adjust it according to your taste.
Cook halwa till it leaves ghee: Keep cooking the halwa while stirring continuously till it thickens and starts leaving ghee from the sides of the vessel.