{"id":14357,"date":"2025-09-21T04:24:48","date_gmt":"2025-09-21T04:24:48","guid":{"rendered":"https:\/\/tezgyan.com\/index.php\/2025\/09\/21\/navratri-2025-delicious-and-fasting-friendly-navratri-recipes-food-news\/"},"modified":"2025-09-21T04:24:48","modified_gmt":"2025-09-21T04:24:48","slug":"navratri-2025-delicious-and-fasting-friendly-navratri-recipes-food-news","status":"publish","type":"post","link":"https:\/\/tezgyan.com\/index.php\/2025\/09\/21\/navratri-2025-delicious-and-fasting-friendly-navratri-recipes-food-news\/","title":{"rendered":"Navratri 2025: Delicious And Fasting-Friendly Navratri Recipes | Food News"},"content":{"rendered":"


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Last Updated:<\/span>

A curated collection of delicious and fasting-friendly Navratri recipes, from snacks to desserts, perfect for festive celebrations.<\/h2>\n
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\"Navratri<\/p>\n

Navratri Recipes guide (In frame: Mawa Yogurt Cake with Rose-Infused Sugar Glaze & Nuts by Chef Parth Gupta, Founder, Bloom Cafe)<\/p>\n<\/figure>\n

Navratri is a time of celebration, devotion, and delicious festive food. During this auspicious period, traditional fasting recipes take center stage, blending simplicity, nutrition, and flavor. From crispy snacks to indulgent desserts and refreshing beverages, Navratri dishes are designed to be sattvic, wholesome, and satisfying. This collection brings together some of the most popular and innovative recipes curated by top chefs, including Paneer Aloo Sticks, Malai Kuttu Bhalla, Sabudana Bhel, and Paneer & Peanut Seekh Kebabs. Perfect for family gatherings or festive feasts, these recipes celebrate the spirit of Navratri while making healthy, flavorful cooking a joy.<\/p>\n

Sabudana Khichdi by Chef Ashish Singh, COO & Head Chef, Cafe Delhi Heights<\/h4>\n
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Ingredients:<\/strong><\/p>\n

1 cup sabudana (tapioca pearls)<\/p>\n

2 tbsp ghee<\/p>\n

1 tsp cumin seeds<\/p>\n

1\u20132 green chilies, chopped<\/p>\n

2 medium potatoes, diced<\/p>\n

\u00bc cup roasted & crushed peanuts<\/p>\n

Sendha namak (rock salt) to taste<\/p>\n

Lemon juice & coriander leaves<\/p>\n

Method:<\/strong><\/p>\n

Soak sabudana for 5\u20136 hours; drain.<\/p>\n

Heat ghee, add cumin, chilies, and potatoes. Cook until golden.<\/p>\n

Add sabudana, peanuts, and salt. Toss on low flame until translucent.<\/p>\n

Finish with lemon juice and coriander before serving.<\/p>\n

Sabudana & Coconut Payasam by Chef Ashish Verma, Executive Chef, Masala Synergy<\/h4>\n
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Ingredients:<\/strong><\/p>\n

\u00bd cup sabudana<\/p>\n

2 cups fresh coconut milk<\/p>\n

\u00bd cup grated jaggery<\/p>\n

1 tbsp ghee<\/p>\n

8\u201310 cashew nuts, halved<\/p>\n

1 tbsp raisins<\/p>\n

\u00bd tsp cardamom powder<\/p>\n

2 cups water<\/p>\n

Method:<\/strong><\/p>\n

Soak sabudana for 30 minutes; drain.<\/p>\n

Boil water, add sabudana, and cook until translucent.<\/p>\n

Add jaggery and stir until dissolved.<\/p>\n

Pour in coconut milk; simmer gently.<\/p>\n

Fry cashews and raisins in ghee until golden; add to payasam.<\/p>\n

Sprinkle cardamom powder and serve warm.<\/p>\n

Chef\u2019s Note: Onion- and garlic-free, sattvic, and perfect for Navratri fasting.<\/p>\n

Paneer Aloo Stick recipe by Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa<\/h4>\n
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Ingredients:<\/strong><\/p>\n

500 g potato<\/p>\n

100 g cottage cheese<\/p>\n

10\u201312 soaked cashews<\/p>\n

10 g chopped chili<\/p>\n

10 g chopped coriander<\/p>\n

100 g chestnut flour<\/p>\n

500 g sabudana crumbs<\/p>\n

Sendha namak & pepper to taste<\/p>\n

1 litre refined oil<\/p>\n

Parsley for garnish<\/p>\n

Method:<\/strong><\/p>\n

Boil potatoes with skin; cool and mash.<\/p>\n

Mix mashed potato with parsley, salt, pepper, chili, and coriander.<\/p>\n

Blend cottage cheese, cashews, and a pinch of salt into a paste.<\/p>\n

Flatten a portion of potato mash, add cheese-cashew filling, roll into logs.<\/p>\n

Coat in chestnut flour, then sabudana crumbs; set aside.<\/p>\n

Fry in hot oil until golden and crispy. Serve with chutney or sauce.<\/p>\n

Malai Kuttu Bhalla recipe by Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa<\/h4>\n
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Ingredients:<\/strong><\/p>\n

300 g kuttu atta (buckwheat flour)<\/p>\n

100 g potato starch<\/p>\n

500 ml full cream milk<\/p>\n

10 g brown sugar<\/p>\n

1\/5 tsp cardamom powder<\/p>\n

20 g chopped dry nuts<\/p>\n

10 g pomegranate seeds<\/p>\n

4 saffron threads<\/p>\n

Method:<\/strong><\/p>\n

Make a batter with kuttu atta and potato starch; form small dumplings and fry on low flame. Soak in cold water.<\/p>\n

Reduce milk to a thick consistency; let cool.<\/p>\n

Whisk milk with sugar and cardamom powder.<\/p>\n

Drain dumplings and pour sweetened malai over them.<\/p>\n

Garnish with pomegranate seeds, nuts, saffron, and mint. Serve cold.<\/p>\n

Mawa Yogurt Cake with Rose-Infused Sugar Glaze & Nuts by Chef Parth Gupta, Founder, Bloom Cafe | Eggless & Vegetarian<\/h4>\n
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Serves: 8\u201310 | Baking Temp: 180\u00b0C | Time: 35\u201340 mins<\/p>\n

Cake Ingredients:<\/strong><\/p>\n

250 g mawa (khoya)<\/p>\n

200 g thick yogurt<\/p>\n

100 g sugar<\/p>\n

1 tsp baking powder<\/p>\n

\u00bc tsp baking soda<\/p>\n

150 g all-purpose flour<\/p>\n

75 g ghee or neutral oil<\/p>\n

\u00bd tsp cardamom powder<\/p>\n

1 tbsp rose water<\/p>\n

2\u20133 tbsp milk<\/p>\n

Topping & Glaze:<\/p>\n

50 g mixed nuts, roughly chopped<\/p>\n

Few edible rose petals (optional)<\/p>\n

50 g sugar<\/p>\n

50 ml water<\/p>\n

1 tsp rose water<\/p>\n

Few drops lemon juice<\/p>\n

Method:<\/strong><\/p>\n

Preheat oven to 180\u00b0C. Grease and line a 7-inch cake tin.<\/p>\n

Mix yogurt, sugar, and baking powder; let sit 5 minutes.<\/p>\n

Add crumbled mawa, ghee, cardamom powder, and rose water.<\/p>\n

Sift flour and baking soda; fold into wet mixture. Add milk to adjust consistency.<\/p>\n

Fold in half of the nuts; pour batter into tin. Top with remaining nuts and rose petals.<\/p>\n

Bake 35\u201340 minutes or until a skewer comes out clean.<\/p>\n

For glaze, dissolve sugar in water, add rose water and lemon juice, simmer 2\u20133 mins.<\/p>\n

Drizzle glaze over slightly cooled cake before serving.<\/p>\n

Bel Mojito by Chef Sanjeev Kapoor<\/h4>\n

Ingredients:<\/strong><\/p>\n

8\u201312 tbsp wood apple (bel) pulp<\/p>\n

4 lemons, cut into pieces<\/p>\n

8 measures Sugar Free Green<\/p>\n

40\u201348 fresh mint leaves<\/p>\n

Pink salt to taste<\/p>\n

1 tsp roasted cumin powder<\/p>\n

Ice cubes<\/p>\n

Drinking soda<\/p>\n

Lemon slices for garnish<\/p>\n

Method:<\/strong><\/p>\n

Muddle lemon pieces, bel pulp, sugar, mint, pink salt, and cumin.<\/p>\n

Add ice cubes and soda; mix well.<\/p>\n

Serve chilled, garnished with lemon slices.<\/p>\n

Makhana Khir (Fox Nut Pudding) by Pramod Paswan, Head Chef, Lotus Eco Beach Resort, Murud<\/h4>\n

Ingredients:<\/strong><\/p>\n

1 cup makhana (fox nuts)<\/p>\n

2 cups milk (dairy or non-dairy)<\/p>\n

\u00bc cup sugar (to taste)<\/p>\n

\u00bc tsp cardamom powder<\/p>\n

1 tbsp ghee<\/p>\n

1 tbsp chopped nuts (almonds\/pistachios)<\/p>\n

1 tbsp raisins (optional)<\/p>\n

Method:<\/strong><\/p>\n

Roast makhana in ghee until lightly browned; grind coarsely.<\/p>\n

Boil milk; add ground makhana and cook on low heat until thickened.<\/p>\n

Add sugar, cardamom, and nuts; cook 2\u20133 mins.<\/p>\n

Serve warm or chilled, garnished with extra nuts and raisins.<\/p>\n

Why Makhana Khir?<\/p>\n

Nutritious, gluten-free, high in protein and fiber<\/p>\n

Perfect for festive occasions<\/p>\n

Easily customized with saffron, rose water, or non-dairy milk<\/p>\n

Belamrit Sharbat by Chef Ajeet Kumar, Beverage and Banquet Operations Manager at Conrad Bengaluru<\/h4>\n
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A divine blend crafted for the spirit of Navratri. Ripe bel (wood apple), revered for its purity, meets the tropical zest of passion fruit, brightened with fresh lime and gently sweetened with raw honey. Served in a tall glass, this drink is a refreshing offering that symbolizes devotion, energy and the joy of the festive season.<\/p>\n

Ingredients:<\/strong><\/p>\n

1 Ripe wood apple<\/p>\n

1 passion fruit<\/p>\n

20 ml fresh lime juice<\/p>\n

25 ml raw honey syrup<\/p>\n

Glass: High ball<\/p>\n

Method:<\/strong><\/p>\n

Scoop out the pulp of ripe wood apple and passion fruit, and shake together with fresh lime juice and raw honey syrup over ice. Fine strain into a highball glass filled with ice, and garnish with a lime wheel or a sprig of mint for a refreshing festive serve.<\/p>\n

Sabudana Bhel recipe by Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa<\/h4>\n
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Ingredients:<\/strong><\/p>\n

100 g sabudana<\/p>\n

30 g boiled potato, diced<\/p>\n

10 g roasted cumin seeds<\/p>\n

10 g sweet tomato sauce or jaggery<\/p>\n

50 g tamarind sauce<\/p>\n

10 g chopped coriander<\/p>\n

10 g chopped green chili<\/p>\n

2 tomatoes, chopped<\/p>\n

100 g mint leaves<\/p>\n

20 g dry ginger powder<\/p>\n

50 g curd<\/p>\n

1 tbsp lemon juice<\/p>\n

10 g fennel (sauf) powder<\/p>\n

10 g cumin powder<\/p>\n

10 g coriander powder<\/p>\n

Sendha namak to taste<\/p>\n

1 pomegranate<\/p>\n

2 ragi papads<\/p>\n

Method:<\/strong><\/p>\n

Toss sabudana, potatoes, tomatoes, coriander, green chili with tamarind sauce. Adjust sweet-sour taste as needed.<\/p>\n

Heat ragi papads until soft; roll into triangles.<\/p>\n

Stuff bhel into papads, garnish with coriander, pomegranate, and a squeeze of lime.<\/p>\n

Paneer & Peanut Seekh Kebab by Shreyas Bhat, Culinary Director, GAIA | Sattvik & Navratri-friendly<\/h4>\n
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Yields: 8\u201310 kebabs<\/p>\n

Ingredients:<\/strong><\/p>\n

250 g grated paneer<\/p>\n

3 tbsp roasted peanuts, coarsely ground<\/p>\n

1 medium boiled potato, grated<\/p>\n

1 green chili, finely chopped<\/p>\n

1 tsp grated ginger<\/p>\n

2 tbsp chopped coriander<\/p>\n

2\u20133 tbsp rajgira (amaranth) or kuttu flour<\/p>\n

\u00bd tsp roasted cumin powder<\/p>\n

\u00bd tsp black pepper<\/p>\n

Sendha namak to taste<\/p>\n

1 tsp lemon juice<\/p>\n

Ghee as needed<\/p>\n

Method:<\/strong><\/p>\n

Combine all ingredients except ghee; gradually add flour until mixture binds. Finish with lemon juice.<\/p>\n

Shape into elongated kebabs on skewers; optionally smoke with hot coal and ghee for aroma.<\/p>\n

Cook on a greased tawa or grill pan for 8\u201310 minutes, rotating until golden. Alternatively, bake at 200\u00b0C for 12\u201315 minutes.<\/p>\n

Serve hot with marinated cucumber-yogurt salad or \u2018Vrat ki Chutney\u2019.<\/p>\n

Chef\u2019s Notes:<\/strong><\/p>\n

Dust with rajgira flour for extra crispness.<\/p>\n

Perfect for fasting and festive occasions.<\/p>\n

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<\/span><\/p>\n

Swati Chaturvedi<\/a><\/p>\n

Swati Chaturvedi, a seasoned media and journalism aficionado with over 10 years of expertise, is not just a storyteller; she’s a weaver of wit and wisdom in the digital landscape. As a key figure in News18 Engl…Read More<\/span><\/p>\n<\/div>\n<\/div>\n

Swati Chaturvedi, a seasoned media and journalism aficionado with over 10 years of expertise, is not just a storyteller; she’s a weaver of wit and wisdom in the digital landscape. As a key figure in News18 Engl… Read More<\/span><\/p>\n<\/div>\n<\/div>\n

Click here<\/a> to add News18 as your preferred news source on Google. News18 Lifestyle section brings you the latest on health<\/a>,\u00a0fashion<\/a>,\u00a0travel<\/a>,\u00a0food<\/a>, wellness tips, celebrity style, travel inspiration and recipes. Also\u00a0Download the\u00a0News18 App<\/a> to stay updated.<\/div>\n
First Published:<\/span><\/p>\n
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September 21, 2025, 09:46 IST<\/p>\n<\/div>\n<\/div>\n

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Last Updated:September 21, 2025, 09:53 IST A curated collection of delicious and fasting-friendly Navratri recipes, from snacks to desserts, perfect for festive celebrations. Navratri Recipes guide (In frame: Mawa Yogurt Cake with Rose-Infused Sugar Glaze & Nuts by Chef Parth Gupta, Founder, Bloom Cafe) Navratri is a time of celebration, devotion, and delicious festive food….<\/p>\n","protected":false},"author":1,"featured_media":14358,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-14357","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lifestyle"],"_links":{"self":[{"href":"https:\/\/tezgyan.com\/index.php\/wp-json\/wp\/v2\/posts\/14357","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tezgyan.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tezgyan.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tezgyan.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tezgyan.com\/index.php\/wp-json\/wp\/v2\/comments?post=14357"}],"version-history":[{"count":0,"href":"https:\/\/tezgyan.com\/index.php\/wp-json\/wp\/v2\/posts\/14357\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tezgyan.com\/index.php\/wp-json\/wp\/v2\/media\/14358"}],"wp:attachment":[{"href":"https:\/\/tezgyan.com\/index.php\/wp-json\/wp\/v2\/media?parent=14357"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tezgyan.com\/index.php\/wp-json\/wp\/v2\/categories?post=14357"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tezgyan.com\/index.php\/wp-json\/wp\/v2\/tags?post=14357"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}