Copyright timesnownews
Shardiya Navratri is believed to be one of the auspicious times of the year. As the period is celebrated with great zest and fervour, each day is dedicated to the nine forms of Maa Durga. Devotees from all across the country observe a strict fast and offer their heartfelt prayers. As Navratri will last for a total of 10 days this year, each day features different food offerings for each form of the goddess. What’s special about Day 7? Day 7 of Navratri is dedicated to the worship of Maa Kalratri. Popularly known as the fierce form of Maa Durga, Maa Kalratri or Kaalratri is the face of the destruction of evil energies and the liberation from their clutches. It is also said that Maa Kalratri teaches fearlessness and bravery. Maa Kalratri is depicted on a donkey with four arms. One of the arms carries a thunderbolt, another one holds a scimitar, and the other two are in a blessing and protective pose. What devotees offer to Maa Kalratri? As the seventh day, or Saptami, is for Goddess Kalratri, it is suggested that offering jaggery to the highest power can help in resolving obstacles and offer relief from pains. To please the goddess, devotees can also make jaggery-based desserts or traditional dishes at home. Nolen Gur Rasmalai recipe Prepared with a blend of simple ingredients, follow these easy steps and prepare this healthy and refreshing jaggery kheer at home. Ingredients ½ litre milk6 tbsp nolen gur½ tsp sliced almonds½ cup water¼ tsp powdered black cardamom50g paneer½ cup water½ pinch saffron1 tsp all-purpose flour½ tsp sliced pistachios Method To prepare this delightful jaggery-based sweet dish at home, start by adding crumbled paneer (chhena) at home. Combine it with all-purpose flour into a smooth dough and prepare small balls from the dough. Flatten them lightly using your palm.Now, take a pan and add ½ cup of water to it. Heat it over a high flame and add 3 tbsp of crushed jaggery into the mixture. Bring the mixture to a rolling boil or until the jaggery has dissolved completely. Once the mixture is cooked properly, remove it from the flame. Next, add paneer balls into the mixture while it's still hot and cover it with a lid. Keep the pan aside for a few hours and allow the chhena balls to soak in the mixture. Next, in a heavy-bottomed pan, add milk and boil until reduced to half. Stir crushed nolen gur or jaggery into the mixture and stir well until fully dissolved. Add cardamom powder along with saffron strands and mix everything well.Finally, remove the jaggery balls from the jaggery syrup and squeeze them gently. Add them to the hot milk mixture and garnish with almonds and pistachios. Keep the ras malai in the fridge for 2-3 hours, serve and enjoy!
