|| शुभ नवरात्री ||

  N = Nav Chetna
   A = Akhand Jyoti
      V = Vighna Nashak
       R = Ratjageshwari 

A = Anand Dayi
  T = Trikal Darshi
   R = Rakhan Karti
        A = Anand Mayi Maa

May Nav Durga bless you always.
Wish you and your family a very Happy Navratri !

Navratri Prasad Malai Peda Recipe – M.M. Mithaiwala

Ingredients:

• 1 Litre low fat milk

• 4 Sachets sugar substitute

• 2 tsp Cornflour

• 1/4 tsp Citric acid

• 1/2 tsp Cardamom powder

• 1 tsp Pistachios, chopped

• Few saffron strands

Method:

• Keep 8 tsp milk aside and boil rest of the milk in a heavy bottomed pan, stirring throughout, till it reduces to half.
• Heat the saffron in a small vessel and add 4 tsp milk to it and rub till the saffron dissolves.
• Combine this with the boiling milk.
• Combine the citric acid with 3 tsp of water, mix well.
• Add this mixture very gradually to the boiling milk till it curdles a little.
• Mix the corn flour with 4 tsp milk and add this to the boiling mixture.
• Stirring constantly until the mixture becomes thick and resembles khoya.
• Add the cardamom powder to it and mix well.
• Allow it to cool and combine the sugar substitute with it and mix well.
• Shape them into small balls.
• Garnish it with saffron and pistachio.

Recipe source: Indobase

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Navratri special Khopra pak recipe – M.M. Mithaiwala

Ingredients:

• Fresh grated coconut – 2 cups
• Powdered Sugar – 1 ½ cups
• Milk – 1 teaspoon
• Lemon Juice – 1 teaspoon
• Ghee – 2 teaspoons
• Saffron Strands (Kesar) – ¼ teaspoon
• A pinch of turmeric
• Cardamom Powder – ¼ teaspoon
• Pistachios sliced – for garnishing 
• Water – 1 ¼ cup

Method:

• Grease 8x8 inch pan with ghee and keep it aside.
• Take saffron and 1 tablespoon milk in a small bowl. Heat it in microwave for few seconds and then rub saffron between your index finger and thumb. So it gives nice yellow color. Keep it aside till needed.
•  Take coconut, sugar and milk in a pan.
• Mix well and turn on the heat on medium.
•  Cook it for 15-17 minutes while stirring continuously.
• Cook it till all liquid evaporates.
• Then add saffron-milk mixture, cardamom powder and khoya.
•  Mix well and cook it for 10 minutes while stirring continuously. It should look sticky, dry and lumpy.
• When done, transfer to greased pan and spread it evenly.
• Top it up with sliced almonds or pistachios. Press nuts little bit so it sticks to burfi.
•  Let it cool completely. Then divide it into equal pieces.
• Remove it from pan gently without breaking it. And serve and store leftover in air tight container. 

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