Navratri 2023: The nine-day celebration of Chaitra Navratri gets underway in 2023. This year, the festival of Chaitra Navratri began on Mar 22 and lasts till April 30. The event, which honours Goddess Durga in her nine incarnations, is observed across the nation with great splendour and ceremony. Together with the worship, Navratri also marks the coming together of families and friends to share food and warmth. A week before the event, devotees begin their Navratri preparations by cleaning their homes and giving new outfits to their loved ones. Pujas performed during Navratri are thought to bring prosperity and pleasure into homes.
The abundance of meals that are exclusively prepared during the festival are also celebrated during Navratri. You will undoubtedly want to attempt the meal after seeing Chef Kunal Kapur’s simple recipe for Kuttu Tarts for the Navratri nights on his Instagram profile the other day. Look inside for the recipe:
Ingredients:
For tart shells:
Kuttu atta (buckwheat) – 1cup
Ghee – ¼ cup
Sugar – 2tsp
Sendha namak – a pinch
Water – as required
For filling:
Sugar – ½ cup
Cream – ½ cup
Banana – 1no
Peanuts (roasted, skinless) – ¼ cup
Read More:NAVRATRI 2023: CELEBRATE THE FESTIVE SPIRIT WITH SATVIK DELIGHTS AND NUTTY MAKHANA DESSERTS
Method: Mix kutu atta, ghee, sugar, and salt until crumbly to make the tart shells. To make the dough, mix water. To give the tarts a shell shape, take the doughs in your hands, roll them into little balls, and place the balls into the greased tart moulds. Cook the moulds in a pan on a low heat for approximately 25 minutes. The tart shells must be removed and let to cool completely. In the meantime, add sugar to a skillet and caramelise it. the sugar becomes amber. Combine the caramelised sugar and cream. Remove the mixture from the fire after it is finished, then stir in the banana and the toasted peanuts. Put the mixture in a blender, and pulse until it becomes a puree. Let the purée to cool. The caramel banana mixture should be placed inside the tart shells. Serve it garnished with a piece of banana and a mint sprig.
(Recipe: Kunal Kapur, Chef)
