Navratri Spicial Fastin(gujarati farali) recipes

 Hindu festival of Navratri, which extends for nine days, is celebrated  in different regions of the country. In the eastern state of West Bengal, the festival takes the shape of Durga Puja, when the devotees of the deity celebrate the triumph of good over evil. In north India, Maharashtra and Gujarat, people observe a seven day fast during Navratri and break their fast on Navami (the nine day of the festival) by worship young girls. On the festive occasion of Navratri, fast is observed by people for seven or eight days, depending upon when they want to conduct the Kanchika Pujan (when young girls are worshiped). The devotees, who have observed fast, would get up early in the morning, take bath and offer prayers to the deity. People follow a specific diet for Navratri, if they haven't observed a nirahar (water-less) fast. 

Special in Gujarati people may not eat onion, garlic, wheat, rice, vegetables etc.They take beverages like tea, coffee and milk, on Navratri. Dishes made of sago, potato and Singhare ka atta (kuttu ka atta) is generally consumed by the people, when they observe fast on Navratri. Sendha namak (rock salt) is used instead of common salt, for cooking on the festival. All fruits and foodstuff made of fruits are eaten during the seven days. So here is the collection of Gujarati Farali recipes :

Sabudana Khichadi

Mandvi Paak

Singoda ni Kheer

Moriya ni Khichadi

Dudhi no halwo

Suran Bataka ni Khichadi

Potato Rosti

Potato Wafers

Rice Kheer - Rice Pudding - Rice Payasam

Ingredients:

½ cup rice

4 cups whole milk

½ cup sugar

3-5 saffron strands

1 tsp crushed cardamom

2 tbsp sliced almonds

1 tsp ghee

Wash and soaked rice in water for ½ hour. Heat the ghee in a frying pan on medium heat, add the rice and stir-fry for 2 minutes. Add the milk, cook until the rice is tender and the milk is creamy and reduced to about half. Stir often. Add the sugar, saffron, cardamom, almonds and let simmer for a few more minutes. Turn off the heat. Serve chilled.