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We hope you got benefit from reading it, now let’s go back to simple navratri thali: puri, begun bhaja & halwa recipe. To make simple navratri thali: puri, begun bhaja & halwa you only need 22 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to cook Simple Navratri Thali: Puri, Begun Bhaja & Halwa:

1. Get Puri:
2. Prepare Maida/Wheat Flour- Well kneaded to a tight yet soft dough with some salt & ghee/oil (moyan)
3. Get Lukewarm Water
4. Get Salt
5. Use Ghee
6. Take Begun Bhaja:
7. Prepare Brinjal (Medium & Cut into Roundels)
8. Take Salt
9. Provide Turmeric Powder
10. Prepare Kashmiri Red Chilli Powder
11. Provide Halwa:
12. Provide Rava/Suji/Semolina
13. You need Salt
14. Prepare Sugar (Brown/White)
15. Provide Ghee
16. Use Dry Fruits (Dry/Ghee Roasted)
17. Get Milk- Mixed with 1 Cup Water (Or simply 2 Cups Milk)
18. Get Dry Fruits (Chopped): Garnish
19. Prepare Strands of Kesar/Saffron
20. Take Green Cardamom Powder
21. Get Cooking Oil (Any)
22. Use Mustard Oil

Instructions to make Simple Navratri Thali: Puri, Begun Bhaja & Halwa:

1. Begun Bhaja: Put some salt, turmeric & red chilli powder to the rounded cut brinjals- keep aside for about 10-15 mins time
2. In a frying pan- Add some cooking oil, sufficient to fry the brinjals & once they’re well cooked & change to dark golden brown, take it out on the kitchen towels to soak excess oil
3. Transfer it to the serving platter & garnish with some sprinkled salt & chat masala (optional)
4. Halwa: In a frying pan: Add some ghee- Roast the dry fruits & take out & set aside, once light brown in colour & are slightly swelled up
5. In the same pan: Add some more ghee- sauté the suji/rava until it’s light brown & smells aromatic, over the low-medium flame
6. Now, slowly & gradually add in the milk-water mixture with one hand & keep stirring the mixture continuously & vigorously with the other until it starts thickening
7. The mixture should be absolutely lump-free & smooth in its texture, add in the fried nuts & the rest of the ghee & keep stirring occasionally while, still cooking it for about another 6-7 mins time until the entire water evaporates & it thickens completely
8. Puri: The aforementioned prepared dough should be resting for at least 30-40 mins time before we make the puris
9. Now, make the dough-lets of your choicest sizes & roll out with the help of a rolling pin in small round shapes (each should be about 3-4” dia)
10. In a frying pan, suitable for deep frying: Add in the sufficient cooking oil/ghee for deep frying the puris (one, at a time)- to golden/dark golden brown
11. Take it out to the kitchen towel to soak excess oil & then, transfer it to the serving platters on the dining table
12. Serve the entire platter: Well accommodated with the Puris, Begun Bhaja & Halwa/Sheera- This very Navaratri platter’s very much simple, easy to make with readily available ingredients in almost all the Indian pantries & is loved by ALL regardless of age & genre & religion…ENJOY

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