Ashtami Navami marks the eighth and ninth days of the Hindu lunar month, dedicated to Kanya Puja where young girls are worshipped as embodiments of the divine feminine. A lavish prasada thali, like the one shown by YouTube channel Anukriti Cooking Recipes, is prepared to honor the girls and share blessings with family and community.

Rajasthani Kanya Puja often features sweet suji halwa, savory dal‑based chickpeas, spicy bhindi, and deep‑fried poori, similar to the thali in the video. In Gujarat, you may find shrikhand and dhokla, while in North‑India other regions serve paneer dishes and different sweets.

Traditionally, the black chickpeas are cooked with ghee, aromatic spices, and a hint of anardana or amchur for tang. They are served warm, garnished with fresh coriander and a drizzle of ghee, placed on a banana leaf or metal thali alongside sweets and poori, as demonstrated by YouTube channel Anukriti Cooking Recipes.

The thali is specifically prepared for Kanya Puja during the Navratri period, but it is also served during other festivals like Diwali or family gatherings where a festive, vegetarian spread is desired.

The combination of richly spiced black chickpeas, buttery suji halwa, and crisp bhindi, all cooked in ghee, showcases the Rajasthani love for bold flavors and generous use of clarified butter. The use of iron kadai for color and the inclusion of anardana powder add a distinctive tang that sets it apart.

Common errors include under‑soaking the chickpeas, over‑roasting the besan which can turn bitter, adding salt too early to the yogurt‑based aloo sabzi (which curdles the yogurt), and frying poori in oil that is not hot enough, resulting in soggy bread.

Ghee has a higher smoke point and imparts a rich, nutty flavor that is traditional in Rajasthani festive cooking. It also helps the spices bloom fully and gives the final dishes a glossy finish, as emphasized by YouTube channel Anukriti Cooking Recipes.

Yes, suji halwa can be prepared a day in advance. Cool it to room temperature, store in an airtight container in the refrigerator for up to 3 days, and gently reheat with a splash of milk or ghee before serving.

The bhindi should be coated with a thin layer of spices, slightly crisp on the outside, and tender inside. The oil should separate from the bhindi, indicating the besan coating has browned and the vegetables are cooked without excess moisture.

The YouTube channel Anukriti Cooking Recipes specializes in easy‑to‑follow Indian home‑cooking tutorials, focusing on traditional festive dishes, everyday vegetarian meals, and step‑by‑step guidance for beginners.

Anukriti Cooking Recipes emphasizes simplicity and speed while preserving authentic flavors, using common household ingredients and clear visual cues. Unlike some channels that use elaborate equipment, Anukriti demonstrates how to achieve restaurant‑style taste with basic cookware like a pressure cooker and iron kadai.

The channel is also known for recipes such as Dal Baati Churma, Gatte ki Sabzi, Ker Sangri, and various sweets like Ghevar and Moong Dal Halwa, all presented with detailed instructions for home cooks.