Navratri Culinary Traditions: 3 Authentic Bhog Recipes to Honor Maha Ashtami

Mahaashtami, also known simply as Ashtami, is a day widely celebrated across the country. This special event is dedicated to Maa Mahagauri, one of the nine forms of Maa Durga known as Navadurga. For those observing Durga Puja, Ashtami is often called Durgashtami and stands out as an important day in the elaborate celebrations. It is also customary for people to perform Kanya/Kumari Puja or Kanjak on this auspicious day.

Durga Puja 2023 Ashtami: Date and Time
Mahashtami will be celebrated on October 22. Mata Mahagauri is worshiped on this day as part of Navratri festivities. Ashwin Shukla Ashtami Tithi extends from 09:53 PM on October 21, 2023 to 07:58 PM on October 22, 2023, and worships Kuldevi by fasting on this day.

3 Traditional Ashtami Bhog Recipes
During Durga Puja, Annakoot known as bhog or prasad is shared with devotees on the seventh (saptami), eighth (ashtami) and ninth (navva) days of the festival. Ashtami Bhog is a special vegetarian meal that does not include garlic and onions. The bhog has a dual role: it is first presented as a sacred offering to Goddess Durga and then shared with the community to provide sustenance.

Poori

• To prepare puris, start by kneading the dough and dividing it into about 30 small or 25 medium pieces.
• Roll each piece into a tight ball.
• Then, use a rolling pin to make even circles out of the dough - not too thick, not too thin.
• To test whether the oil is ready for frying, drop a small ball of dough in it.
• If it rises quickly to the top, the oil is hot enough.
• Put in oil to fry the puri.

Halwa

• Start by heating ghee in a pan, then add sooji (semolina).
• Mix the semolina well with ghee.
• Add sugar and cardamom, mix it well. Next, add milk and dry fruits, stir everything together.
• Cover the pan for a few minutes to simmer the mixture.
• After some time, open the pan and mix everything well.
• Add little more ghee and additional dry fruits to the halwa and mix well.
• Serve it hot with a garnish of crushed dry fruits.

Rasgulla

• To prepare rasgulla, you will start by making chenna, which is a type of paneer (cottage cheese).
• Here's how: Combine cow's milk and buffalo milk in a deep non-stick pan and bring to a boil.
• Turn off the heat and wait a minute, stirring occasionally.
• Add lemon juice while stirring slowly.
• Let it sit for about half a minute until it curdles completely, with chenna (curdled milk solids) and buttermilk (green liquid) separating.
• Strain using a muslin cloth and you can remove or save the whey.
• Place the muslin cloth with chenna in a bowl of lukewarm water and wash it 2 to 3 times.
• Hang it for 30 minutes to drain excess water.
• Next, boil 5 cups of water and sugar in a steamer until the sugar dissolves.
• While that is happening, place the muslin cloth on a flat plate, open it and knead the chenna vigorously with your hands for 3 to 4 minutes.
• Shape the chenna into 16 smooth, round balls and add them to the steamer.
• Steam for 7 to 8 minutes, then turn off the heat and let them sit for 15 minutes.