Indian festivals and their connection with traditional food is magical. While one might think this is just a dish, looking at the mythological angle combined with science reveals it is all about keeping the human body healthy. One such food related to the Indian festival of Navratri is the bhog of- Poori, Halwa, and Kale Chane. On the eighth day of Navratri (Chaitra and Sharad), the eighth manifestation of Maa Durga called Mahagauri, is worshipped. This day is also known as Durga Ashtami and the ninth day is called Ram Navami or Maha Navami. Both tithis are celebrated across the country by offering prayers and treats to little girls or kanyas. On this day, people observing the fast break it by feeding young girls the traditional bhog and worshipping them as a manifestation of Maa Durga. Here’s everything you need to know about the tradition of eating Poori, Sooji Halwa, and Sookhe Kale Chane on Ashtami/Navmi.



What does the mythology say?

According to the Devi Bhagwat Puran, it is believed that the young girls worshipped on this day are the forms of Goddess Durga. For this reason, 9 girls along with 1 boy (called Langur) are worshipped and treated with good food, which is also known as Kanjak Puja or Kanya Pujan.




What does a nutrition expert say?

In an Instagram post, celebrity nutritionist Rujuta Diwekar once mentioned that the combination of poori, halwa, and chana provides all essential nutrients to the human body, helping the digestive system balance its mechanism after following a sattvic diet for 7-8 days.




Date and timing of Ashtami and Navmi

Durga Ashtami (Maha Gauri): Thursday, March 26, 2026

Ashtami Tithi Begins: March 25, 2026, at 5:00 PM – 7:00 PM (approx)

Ashtami Tithi Ends: March 26, 2026, at 6:00 PM – 8:00 PM (approx)

Ashtami Kanya Pujan Muhurat: March 26, 6:18 AM – 7:50 AM, or 10:55 AM – 3:31 PM

Navami (Ram Navami): Friday, March 27, 2026

Navami Tithi Begins: March 26, 2026, at 6:00 PM – 8:00 PM (approx)

Navami Tithi Ends: March 27, 2026, at 7:00 PM – 9:00 PM (approx)

Navami Kanya Pujan Muhurat: March 27, 6:17 AM – 10:54 AM, or 12:27 PM









Benefits of Kanjak Prasad

The best thing about this bhog is that it is made in pure desi ghee. According to experts, chana and sooji are rich in dietary fibre and therefore contribute to better blood sugar levels. They also help maintain and balance cholesterol levels and thereby promoting cardiovascular health. It has been found that black chana contains saponins, which prevent the cancer cells from multiplying and spreading in the body. It also contains selenium, which is important in detoxifying cancer causing compounds. And ghee is rich in healthy fats, antioxidants, and essential vitamins like A, D, E, and K. It nourishes the body from within, promoting better digestion, glowing skin, and strong immunity.




How to perform Kanjak

According to legends, Kanjak Puja begins with washing the feet of young girls (aged between 2-10 years). Next, tilak is applied to their foreheads, and a kalava is tied in their hands. After that they are first given the prasad of tender coconut and are further offered Poori, Halwa, and Sookhe Kale Chane. In some parts of Northern India, many people also prepare Sattvik Aloo Gobhi or Aloo Tamatar along with Chane. At the end of the puja, they are also given gifts in the form of money, jewelry, clothes, toys, etc. At last, the devotee touches their feet asking for their blessings and after their departure, the devotee breaks the fast with leftover bhog.









How to make Sooji Halwa

Ingredients: 1 cup semolina, 1 cup ghee, 1 cup sugar, 2 cups water, and 2 tbsp roasted nuts

Method: Roast the semolina in a kadhai. Once the colour changes to golden, add ghee, and mix well. In the meantime, make a sugar syrup using water and sugar. Add it to the roasted semolina. Mix and cook until the desired consistency is achieved. Add nuts and mix well.




How to make Poori

Ingredients: 1 cup wheat flour, 1 cup water, and 1 cup ghee

Method: Sieve flour in a mixing bowl. Use enough water to knead a soft dough. Roll out pooris and deep fry them in ghee.









How to make Kale Chane

Ingredients: 1 cup soaked kale chane, 2 tomatoes, 2 green chilli, 4 tbsp ghee, 2 tsp cumin seeds, salt to taste, 1 tsp coriander powder, 1 tbsp coriander leaves

Method: Pressure cook the soaked chane with water and some salt for 3-4 whistles. Heat ghee in a pan, add cumin seeds and green chilies. Sauté and then add chopped tomatoes. Cook for 3-5 minutes. Add the spices and salt. Mix well and then add boiled chane. Sauté and mix well. Cook for 5-6 minutes. Garnish with coriander leaves. Serve Poori, Halwa, and Chane to the Goddess.



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