From vrat-inspired savoury bites to traditional Indian mithai, these five recipes bring a festive touch to the Navratri table. Featuring makhana, paneer, dates, sabudana and almonds, the selection offers ideas for those looking to explore festive flavours, falahar favourites and homemade sweets through the nine-day celebration.
Makhania Paneer Makhana Tart
By ibis & ibis Styles India
A contemporary take on festive cooking, this Makhania Paneer Makhana Tart brings together roasted fox nuts, paneer and a rich tomato-based gravy in a crisp makhana tart shell. Designed as a fine-dining interpretation of vrat-inspired ingredients, the recipe makes for an interesting addition to the festive menu.
Concept
A modern Navratri dish combining vrat-friendly ingredients like makhana and paneer in a rich, buttery tomato base, served in a crisp makhana crust tart for a fine-dining presentation.
Ingredients
For Makhana Tart Base
- 2 cups roasted makhana (fox nuts)
- 2 tbsp boiled potato (binding)
- 1 tbsp arrowroot flour (singhara atta can be used)
- Sendha namak to taste
- 1 tsp ghee
For Makhania Paneer Filling
- 200 gm paneer (cubed)
- 1 cup tomato puree
- 2 tbsp cashew paste
- 1 tbsp ginger-chilli paste
- 1 tbsp fresh cream
- 1 tbsp butter/ghee
- Sendha namak to taste
- 1 tsp sugar (optional)
- 1/2 tsp roasted jeera powder
For Garnish
- Makhana crumble
- Fresh coriander / microgreens
- Cream swirl
Method
Step 1: Tart Base
- Grind roasted makhana into a coarse powder.
- Mix with boiled potato, arrowroot flour, salt & ghee.
- Press into tart moulds and shape evenly.
- Bake at 180°C for 10–12 mins or until crisp (or pan-toast if no oven).
Step 2: Makhania Gravy
- Heat ghee + butter, add ginger-chilli paste.
- Add tomato puree, cook till fat separates.
- Add cashew paste, salt, jeera powder, and a pinch of sugar.
- Finish with cream and add paneer cubes.
- Simmer lightly (keep texture rich and smooth).
Step 3: Assembly
- Fill tart shells with hot makhania paneer.
- Garnish with makhana crumble, cream swirl & microgreens.
Sugar-Free Dates Kalakand
By Chef Kailash Vaishnav The Westin Mumbai Garden City
For those looking to add a traditional Indian sweet to their festive spread, this Sugar-Free Dates Kalakand uses dates for sweetness, alongside chhena, reduced milk, saffron and cardamom. Finished with chopped nuts, the dessert brings together familiar mithai flavours with a date-based twist.
Ingredients
| Ingredient | Quantity |
|---|---|
| Full-fat milk | 1 litre |
| Soft seedless dates | 120 g |
| Lemon juice | 1½ tbsp |
| Water | 2 tbsp |
| Ghee | 1 tsp |
| Green cardamom powder | ½ tsp |
| Saffron | 10–12 strands |
| Warm milk for saffron | 1 tbsp |
| Chopped pistachio | 15 g |
| Chopped almonds | 15 g |
| Cashew, chopped | 10 g |
| Saffron strands for garnish | As required |
Method
1. Prepare the dates
- Remove seeds if using whole dates.
- Soak the dates in 2 tbsp warm water for 10–15 minutes.
- Blend into a smooth, thick paste.
- Keep aside.
2. Prepare the chhena
- Take 500 ml milk in a heavy-bottomed pan and bring to a boil.
- Reduce the heat and add lemon juice gradually while stirring.
- Once the milk curdles, switch off the heat.
- Strain through a muslin cloth and rinse lightly with water to remove excess lemon flavour.
- Hang for 10–15 minutes.
- Crumble the chhena lightly.
3. Reduce the remaining milk
- Take the remaining 500 ml milk in a heavy-bottomed pan.
- Add saffron soaked in 1 tbsp warm milk.
- Reduce on medium-low heat until approximately 200–250 ml remains.
- Keep stirring and scrape the sides regularly.
4. Make the Kalakand
- Add the prepared chhena to the reduced milk.
- Cook on low heat for 5–7 minutes, stirring continuously.
- Add the dates paste and mix well.
- Add 1 tsp ghee and cardamom powder.
- Continue cooking until the mixture becomes thick and starts leaving the sides of the pan.
5. Set
- Grease a small tray with a very thin layer of ghee.
- Transfer the mixture and spread to approximately 1–1.5 cm thickness.
- Smooth the surface.
- Sprinkle chopped pistachio, almond, cashew and saffron.
- Gently press the nuts into the surface.
- Refrigerate for 2–3 hours.
6. Portion
- Cut into neat 3–4 cm squares.
- For the presentation, arrange the pieces diagonally with a little space between each piece and finish with pistachio, almond, saffron and small pieces of dates.
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Sabudana Kheer
By Kalpaney
A familiar favourite during fasting, Sabudana Kheer combines tapioca pearls with milk, sugar, cardamom and cashews. This creamy dessert is a simple addition to a Navratri menu, offering a sweet option for festive meals.
Ingredients & Measurements
Portion size: 300 g
- Milk – 208 ml
- Sugar – 15 g
- Sabudana – 60 g
- Cardamom powder – 2 g
- Cashews – 15 g
Price: ₹475
Almond Katli
By Chef Ajay Chopra, on behalf of Australian Almonds
A festive twist on the classic kaju katli, Almond Katli uses soaked almonds, jaggery, saffron and cardamom to create a nut-rich mithai. Cut into diamond-shaped pieces and finished with silver vark, it makes a fitting addition to the festive dessert table.
Ingredients
- 2 cups almonds, soaked
- 1 cup jaggery
- 2 tbsp water
- 8–10 saffron strands
- ½ tsp green cardamom powder
- 1 tbsp ghee
- Silver vark, as required
Process
- Boil the soaked almonds for 1 minute. Drain, remove the skins and pat the almonds dry.
- Dry-grind the almonds into a fine powder. Set aside.
- Heat a pan and add the jaggery and water. Cook until the jaggery melts completely.
- Add the saffron strands and green cardamom powder. Mix well.
- Add the ground almond powder and cook on low heat, stirring continuously, until the mixture thickens and starts leaving the sides of the pan.
- Grease a tray with ghee and transfer the mixture onto it. Spread it evenly.
- Allow it to cool slightly, then carefully apply the silver vark.
- Cut into diamond-shaped pieces and allow the katli to cool completely before serving.
Nariyal Mewa Laddoo
By Bharti Sanghi, Chef and Director of Life Artisanal Food
Coconut, mixed dry fruits and cardamom come together in these Nariyal Mewa Laddoos, offering a traditional sweet for festive gatherings. Made with grated coconut and a sugar syrup, the laddoos can be finished with saffron for an additional touch of festive flavour.
Ingredients
- 2 cups grated coconut
- ½ cup mixed dry fruits, roughly chopped
- 1 cup sugar
- ½ cup water
- 1–2 tbsp ghee
- A pinch of cardamom powder
- A few strands of saffron (optional)
Process
- Heat ghee in a pan and lightly roast the chopped dry fruits.
- Mix the roasted dry fruits with grated coconut.
- Prepare a one-string sugar syrup by cooking sugar with a little water.
- Add the coconut-dry fruit mixture to the syrup and mix well. Add cardamom and saffron, if desired.
- Let the mixture cool slightly, then shape into laddoos and serve.
