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Simple Navratri Thali: Puri, Begun Bhaja & Halwa
Simple Navratri Thali: Puri, Begun Bhaja & Halwa

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We hope you got benefit from reading it, now let’s go back to simple navratri thali: puri, begun bhaja & halwa recipe. To cook simple navratri thali: puri, begun bhaja & halwa you need 22 ingredients and 12 steps. Here is how you do it.

The ingredients needed to make Simple Navratri Thali: Puri, Begun Bhaja & Halwa:
  1. Provide Puri:
  2. Provide Maida/Wheat Flour- Well kneaded to a tight yet soft dough with some salt & ghee/oil (moyan)
  3. You need Lukewarm Water
  4. Use Salt
  5. You need Ghee
  6. Get Begun Bhaja:
  7. Prepare Brinjal (Medium & Cut into Roundels)
  8. Prepare Salt
  9. Get Turmeric Powder
  10. Take Kashmiri Red Chilli Powder
  11. Get Halwa:
  12. Provide Rava/Suji/Semolina
  13. Prepare Salt
  14. Get Sugar (Brown/White)
  15. Provide Ghee
  16. Prepare Dry Fruits (Dry/Ghee Roasted)
  17. Prepare Milk- Mixed with 1 Cup Water (Or simply 2 Cups Milk)
  18. Get Dry Fruits (Chopped): Garnish
  19. Provide Strands of Kesar/Saffron
  20. You need Green Cardamom Powder
  21. Use Cooking Oil (Any)
  22. Take Mustard Oil
Steps to make Simple Navratri Thali: Puri, Begun Bhaja & Halwa:
  1. Begun Bhaja: Put some salt, turmeric & red chilli powder to the rounded cut brinjals- keep aside for about 10-15 mins time
  2. In a frying pan- Add some cooking oil, sufficient to fry the brinjals & once they’re well cooked & change to dark golden brown, take it out on the kitchen towels to soak excess oil
  3. Transfer it to the serving platter & garnish with some sprinkled salt & chat masala (optional)
  4. Halwa: In a frying pan: Add some ghee- Roast the dry fruits & take out & set aside, once light brown in colour & are slightly swelled up
  5. In the same pan: Add some more ghee- sauté the suji/rava until it’s light brown & smells aromatic, over the low-medium flame
  6. Now, slowly & gradually add in the milk-water mixture with one hand & keep stirring the mixture continuously & vigorously with the other until it starts thickening
  7. The mixture should be absolutely lump-free & smooth in its texture, add in the fried nuts & the rest of the ghee & keep stirring occasionally while, still cooking it for about another 6-7 mins time until the entire water evaporates & it thickens completely
  8. Puri: The aforementioned prepared dough should be resting for at least 30-40 mins time before we make the puris
  9. Now, make the dough-lets of your choicest sizes & roll out with the help of a rolling pin in small round shapes (each should be about 3-4” dia)
  10. In a frying pan, suitable for deep frying: Add in the sufficient cooking oil/ghee for deep frying the puris (one, at a time)- to golden/dark golden brown
  11. Take it out to the kitchen towel to soak excess oil & then, transfer it to the serving platters on the dining table
  12. Serve the entire platter: Well accommodated with the Puris, Begun Bhaja & Halwa/Sheera- This very Navaratri platter’s very much simple, easy to make with readily available ingredients in almost all the Indian pantries & is loved by ALL regardless of age & genre & religion…ENJOY

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