5 Ram Navami easy and tasty recipes you must try

This Ram Navami, prepare these simple yet finger licking good dishes at home...

By Tracy Ann

Updated on Apr 06, 2017 | 08:02 PM IST | 6.3M

Life is a never-ending affair with food and when you’re living in India, a secular land that celebrates a numerous amount of festivals, we don’t really need an excuse to feast on scrumptious spreads. Having said that, since festivals are almost synonymous with all things culinary, we’re currently obsessing over the variety of edibles that can be made at home on the occasion of Ram Navami - the birthday of Shri Ram (the seventh incarnation of Lord Vishnu)

On this auspicious day, devotees of Lord Ram keep a fast that is believed to help in attaining salvation. While some devotees prefer to fast with ‘satvik’ (without onion/garlic) food, some go for ‘nirahar’ (without food) or ‘nirjal’ (without water) fasts. Keeping in mind the ingredients that are allowed to be consumed to this day, we bring to you some classic Ram Navami recipes that are super easy to prepare and will tantalize your taste buds to the max!

So take notes and try out these super delicious traditional treats that are sure to satisfy your soul. Let us know how it turns out...

Sabudane Ki Kheer

Ingredients

1 ltr milk
1 cup sugar
1 cup water
1 cupsabudana
1 tbsp cashew nuts
1 tbsp raisins

Method

Wash and drain the sabudana and keep it aside.
When it gets soft, add to boiling milk.
Boil the milk till it thickens.
After the milk has become a little dense, dissolve the sugar in water and add it to the milk.
Cook on medium heat while stirring continuously till it gets a thick consistency.
Add the cashew nuts and other raisins.
Refrigerate for half an hour and then it's ready for serving it to your guests.

Aalu Ki Subzi (Potato Curry)

Ingredients

3 potatoes (boiled, peeled and thickly sliced)
1 tsp ghee
2-3 green chillies (chopped)
sendha namak (rock salt)
1/2 cup dhania/cilantro leaves (finely chopped)

Method

Heat the pan.
Add ghee in the pan.
After a minute, add green chilies and let them crackle.
Now add potatoes and salt.
Mix and Fry well.
Add water in according to the quantity of gravy you want
Add dhaniya leaves for garnishing.
Serve with roti / puri.

Coconut ladoo with condensed milk

Ingredients

Coconut- 2 cups (grated)
2 cups condensed milk
Sugar- 1 cup
Cardamom powder- 1tsp
Almonds- 4-5 (halved)
Butter- 1 tsp (for greasing palms)

Method

Boil the condensed milk in a deep bottomed pan. Boil it for about 10 minutes.
Stir at short intervals to prevent it from sticking on the surface of the pan.
Now, add the grated coconut and mix well so that the milk is absorbed by the coconut.
Boil for another 10-15 minutes on a low flame.
Add the sugar and stir it. Once the sugar melts, put the pan off flame.
Now, add the cardamom powder and mix well.
Grease your palms with butter and make round ladoos of the mix when it is hot.

Mango Rasgulla

Ingredients

Cottage cheese (Chenna)- 2 cup
Maida- 1 cup
Sugar- 1 cup
Milk- ½ cup
Mango pulp- 1 cup
Mango essence- ½tsp
Cardamom powder- ½tsp
Pistachios- 7-8 (chopped)

Method

Take chenna and mango pulp, knead well to mix the ingredients.
Now, make small round balls with your palms. Keep themin a plate.
Heat 2 cups of water in a bowl and add sugar & cardamom powder.
Stir and boil till the sugar dissolves into a syrup.
Take a slotted spoon and remove the grey layer that forms on top of the boiling syrup.
Slowly add the chenna balls one by one.
Simmer for 2-3 minutes and let the balls boil.
Use a spoon to bring the balls in thecenter while boiling. Close the lid and then boil for another 10 minutes on a low flame.
Keep checking at short intervals to see if the balls have increased in size and become soft.
Once done, add mango essence and take the bowl off the flame. Let it cool.

Cucumber Chutney