Navaratri Special : 5 Easy Dessert Recipes To Satiate Your Sweet Tooth Cravings During Fasting

| October 4 , 2018 , 16:58 IST

Navaratri is famous for the special desserts prepared as a part of the food for fasting. We have all grown up watching our mothers cook so many yummy dishes on Navratri, as kids we might not keep fasts but we did wait for the festival to come soon because we loved the sweet dishes that were cooked for 9 days.

Here are recipes of five of such delicious sweet dishes that are prepared in Navratri.

1.Fruit Shrikhand


1 cup of Hung yoghurt

1 medium-sized apple, finely chopped

1 pomegranate

3 pinch of cardamom powder

8 tbsp of powdered sugar

rose petals (optional)


In the hung curd, add sugar, cardamom powder. Then give it a good mix for 5 minutes. In a tall glass put one scoop of yoghurt then sprinkle apple slices and pomegranate on it. Follow the process and form layers until glass gets full. At the top garnish it with some pistachios and almond juliens and rose petals. 

2.Kaju Katli ( Cashew Fudge)

These cashew goodness are thin, smooth and melts in the mouth are one of the most popular sweets of India.


1 cup of dry cashews powdered

1/2 cup sugar

5 tbsp water

1 tbsp rose petals or rose water

1 tbsp ghee or coconut oil


Heat sugar and water in a low flame in a kadai or a non-stick pan. When all the sugar gets dissolved in water add the cashew powder. Stir the mixture till it gets thickened. Cook for around 5-6 minutes. Then remove it in a flat plate and add rose petals and ghee. When the mixture is hot enough to handle knead it. Flatten the cashew nut dough and place it on a greased plate or butter paper, and using a rolling pin, gently roll the dough from all sides till it gains thickness of 2-3 mm.

After it's cooled, cut it into diamond shapes and serve, You can also store it in airtight containers.

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3.Poha Laddoo


1 cup heaped poha (flattened rice)

1/2 cup powdered jaggery

3 tbsp ghee

1 tbsp milk chilled or at room temperature

1/4 tbsp cardamom powder

8-10 cashews (optional)

8-10 raisins (optional)


On a low flame roast the poha, stirring it often. The poha need to become crisp. Now grind the poha and add jaggery to it, it should be little coarse.

After that heat the ghee in a pan. Add cashews, raisins and powdered cardamom. Add this mixture to the poha+ jaggery mixture. Mix well and start making the shape of laddoos. You can add ghee if it's difficult to give the shape.

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4. Sabudana Barfi


Half cup Singhara Flour (water Chestnut flour)

1/2 cup, Ghee

2 cups, Khoya

1/2 cup, sugar

1 tbsp water

Cardamom powder


Stir-fry flour in ghee in a heavy pan to a light pink colour over a low flame. Transfer immediately to another vessel after frying. Stir-fry Khoya in the pan till there are no lumps and it is of light pink colour.Mix cardamom powder and flour to it. Set aside for cooling. Make thick syrup by boiling water and sugar till it is of thicker consistency (One can check for the right consistency by putting a drop of syrup in cold water. If it forms a soft ball than it is of right consistency). Remove the pan from flame.  Mix the syrup immediately to the Khoya mixture, stirring vigorously to blend it well. Grease a plate and transfer the mixture to it. Level it and let it cool. When cool and set, cut into pieces, using a sharp knife. The Burfi is ready to serve. 

5.Sweet Potato Halwa


2 medium to large sweet potatoes boiled

4 tbsp sugar or as required

7-8 tbsp ghee

3-4 green cardamoms crushed

10- 12 cashews chopped

1 pinch saffron


Heat the cashews in a pan. Remove when they become golden and keep aside. Add ghee to the pan and the mashed potatoes to it. Stir well and saute for 3-4 minutes. Add sugar and saute for 4-5 minutes. Now add crushed cardamom and stir. keep on cooking till thge ghee starts to leave the sides. This will take 10- 12 minutes on a low flame. Then garnish it with cashews and serve hot.