अष्टमी पर विशेष बनने वाले प्रसाद खास टिप्स-सब मांग कर खाएंगे | ASHTAMI PRASAD THALI | HALWA CHANA

Halwa Poori Chana Ashtami Special Recipe Navratri Ashtami Navami Prasad Halwa Puri & Black Chana Recipe and Masaledar Poori Wale Aloo ki Sabji. Easy to follow step by step recipe of Kala chana - Ashtami Prasad. Sookha kala chana Ashtami prasad, Kanzak prasad, Halwa-Chana-Puri. That time of the year when every house is filled with aromas of "Asthami/Navmi Prasad: Kala Chana, Sooji Halwa and Poori". There is hardly anyone in India who is not familiar with this Prasad Kala Chana specially which is made during Ashtami/Navmi is my favorite since childhood. PART 1: SOOJI KA HALWA Ingredients with Timestamps 00:32 – Coarse Semolina (Moti Sooji): 1 bowl (~160–170g) 01:09 – Desi Ghee: ¾ bowl (divided) 01:17 – Chopped Almonds & Cashews: 1–2 tbsp each 01:27 – Raisins (Kishmish): 1 tbsp 01:39 – Gram Flour (Besan): 1 tbsp 02:28 – Water: 2 bowls 02:30 – Sugar: ¾ bowl 02:42 – Milk: ½ bowl (5 to 6 tbsp) 03:33 – Desi Ghee: 2 tbsp (added while roasting) 04:21 – Cardamom Powder (Elaichi): ½ tsp 04:28 – Desi Ghee: 1 tsp (for final finish) Method 01:02 – Heat a heavy-bottomed pan and add ghee (reserve 2 tbsp for later). 01:15 – Fry chopped almonds, cashews, and raisins for 30–40 seconds until light golden and crunchy; remove and set aside. 01:38 – In the remaining ghee, roast 1 tbsp gram flour (besan) on low flame for about 20 seconds. 01:50 – Add coarse semolina (sooji) and roast continuously on low flame. 02:25 – Simultaneously in another pot, prepare the syrup: combine 2 bowls water, ¾ bowl sugar, and ½ bowl milk. Bring to a gentle boil until sugar dissolves completely (do not make a string syrup). 03:30 – Add 2 tbsp reserved ghee to the roasting sooji and continue roasting until it turns evenly golden and aromatic. 04:02 – Reduce flame to low and gradually pour in the hot milk-water-sugar mixture while stirring continuously to prevent lumps. 04:17 – Cook for 2 minutes until it thickens; stir in cardamom powder. 04:28 – Add 1 tsp raw ghee, cover with a lid on low flame, and let it steam ("dum") for a minute. 04:56 – Turn off the flame, garnish with fried dry fruits, cover, and rest for 5 minutes before serving. PART 2: MASALEDAR SOOKHA KALA CHANA Ingredients 05:41 – Black Chickpeas (Kala Chana): 250g (1 bowl, soaked 6–7 hours or overnight) 06:16 – Water: enough to sit 1.5 inches above chickpeas 06:47 – Salt: 1 tsp (added after initial pressure cooking) 06:49 – Desi Ghee: 1 tsp (added while boiling) 07:55 – Whole Coriander Seeds (Sabut Dhaniya): 2 tbsp 08:01 – Fennel Seeds (Saunf): 1 tsp 08:02 – Cumin Seeds (Jeera): 1 tsp 08:04 – Cinnamon Stick (Dalchini): 1 small piece 08:05 – Green Cardamom: 2 pods 08:07 – Whole Black Peppercorns (Kali Mirch): ½ tsp 08:08 – Bay Leaf (Tejpatta): 1 08:10 – Dried Red Chillies: 4 to 5 08:26 – Gram Flour (Besan): 1 tbsp 08:44 – Boiled Kala Chana (for grinding): 1 ladle 08:53 – Dry Mango Powder (Amchur): 1 tsp 08:55 – Black Salt (Kala Namak): ½ tsp 09:18 – Desi Ghee (or oil): 2 tbsp 09:24 – Cumin Seeds (Jeera): 1 tsp 09:26 – Asafoetida (Hing): ¼ tsp 09:30 – Crushed Ginger: 1 tbsp 09:33 – Chopped Green Chillies: to taste 10:23 – Reserved Chana Broth: 2 to 3 tbsp 10:32 – Desi Ghee: 1 tsp 10:38 – Fresh Coriander: finely chopped 10:42 – Regular Salt: to taste 10:50 – Slit Green Chillies: 2 Method 06:08 – Place soaked chickpeas in a pressure cooker with water 1.5 inches above them (do not add salt yet). Pressure cook for 3 whistles on medium-high flame. 06:44 – Release pressure, open lid, add 1 tsp salt and 1 tsp ghee, then cook for 3 more whistles on low-medium flame. 07:30 – Turn off heat, let it sit covered for 10 minutes, then drain through a sieve (reserve the cooking broth). 07:52 – Dry roast coriander seeds, fennel, cumin, cinnamon, green cardamom, black peppercorns, bay leaf, and dried red chillies on low heat. 08:25 – Add 1 tbsp besan to the pan and roast briefly to act as a binding agent. 08:36 – Transfer roasted spices to a grinder jar along with 1 ladle boiled chana, amchur powder, and black salt; grind into a coarse spice mix. 09:10 – Heat 2 tbsp ghee in an iron kadai; add cumin seeds, hing, crushed ginger, and chopped green chillies. Sauté lightly. 09:38 – Add the drained boiled chickpeas and sauté in ghee for 3 minutes. 10:01 – Lower flame, add the ground spice mix, and toss well for 2 minutes to coat every chickpea. 10:22 – Splash 2–3 tbsp of reserved chana broth to lock the masala onto the chickpeas; stir for 1 minute. 10:32 – Finish with 1 tsp ghee, regular salt (adjusting to taste), chopped fresh coriander, and slit green chillies. 10:53 – Turn off the flame, cover for 2 minutes to let the aromas infuse, and serve hot. Halwa Kala Chana Prasad,Black chana recipe,Black chickpeas curry recipe,Kala chana,Kala chana Masala recipe,Kala chana recipe,Kale Chole recipe,black chana masala dry,kala chana chole,kala chana masala recipe,kala chana recipe,kala chana recipe dry,Navratri Ashtami Navami Kala Chana Prasad,Navratri Sooji Halwa Kala Chana,Ashtami Navami Bhog,