During Navratri, especially on Ashtami and Navami, devotees perform Kanika Puja and offer sweet and savory dishes. Dry black chickpeas are considered auspicious, symbolizing prosperity and are traditionally served as a hearty, protein‑rich snack alongside puris and sweets.

In Gujarat, the chickpeas are cooked with a tangy amchur base; in Rajasthan they are spiced with dry mango powder and red chilies; in North‑India they often include garam masala and a touch of kala namak for a smoky flavor. The recipe here blends these influences for a balanced taste.

Suji Halwa is usually served warm as a sweet offering during the evening puja. In many homes it is shaped into barfi‑like squares, garnished with nuts, and placed on a decorative plate as part of the prasad. The method shown mimics that traditional presentation.

Soft, puffed puris are a staple for festive meals, especially during Navratri, Diwali, and wedding feasts. They are served with curries, halwa, or as a base for chaat, symbolizing abundance and joy.

The trio balances savory, sweet, and textural elements: the spicy, protein‑rich chickpeas, the buttery, melt‑in‑the‑mouth halwa, and the airy, fluffy puris. Together they create a complete, celebratory meal that satisfies all taste preferences during the nine‑day fast.

Traditional halwa uses fine semolina, ghee, sugar, water, saffron, and cardamom. Acceptable substitutes include using unsalted butter instead of ghee, jaggery for sugar (which changes flavor), and a pinch of turmeric for color if saffron is unavailable.

Common errors include under‑cooking the chickpeas, burning the spices, and using too much water which makes the curry soggy. Follow the pressure‑cooking time, roast spices on low flame, and let excess water evaporate before finishing.

Low flame ensures even roasting without scorching, which would give a bitter taste and affect the halwa’s smooth texture. High heat can burn the semolina quickly, ruining the delicate flavor.

Yes, puris can be fried a few hours ahead. Store them in an airtight container with a paper towel layer to absorb excess oil. Reheat in a hot oven (180°C) for 5 minutes to restore puffiness before serving.

The halwa is ready when it leaves the sides of the pan, forms a glossy mass, and a spoon lifted from the pan holds its shape without dripping. Adding the final ghee should cause the mixture to separate and shine.

The YouTube channel Anukriti Cooking Recipes specializes in Indian home‑cooking tutorials, focusing on festive dishes, traditional techniques, and step‑by‑step guidance for beginners and intermediate cooks.

Anukriti Cooking Recipes emphasizes authentic regional flavors while simplifying techniques for home cooks, such as using a pressure cooker for chickpeas and providing detailed timing for each step, which sets it apart from channels that rely on more elaborate equipment or shortcuts.