Durga Puja Bengali bhog khichdi recipe: Make Bengali bhog khichdi for Durga Puja, here is the recipe


Durga Puja bengali bhog khichdi recipe: India is known as the land of festivals. The festival of Navratri, which has special significance in Hinduism, is now nearing its end. Durga Puja begins from the Shashthi Tithi of Shardiya Navratri. These nine days of Maa Durga are celebrated with special pomp and preparation in almost every part of the country. Navratri is seen in a different way in Bengal. Here in the five-day long Durga Puja, only Mother Durga is worshipped. During Durga Puja special bhog is prepared to please the mother. This enjoyment remains the center of attraction. It is served to all the devotees present in the pandal at the time of lunch on the days of Mahasaptami, Ashtami and Navami.

Today we are going to tell you how Bengali Bhog Khichdi is prepared during Durga Puja. You can easily prepare it at home by following these simple steps.

Ingredients of Bengali Bhog Khichdi
Basmati rice – 250 grams
Potato – 2
Chana dal – 50 grams
Moong dal – 100 grams
Cauliflower
Peas – 1 cup
Garlic
Chilly
Turmeric – 1/2 tsp
Sugar – 1/2 tsp
dry red chili
Asafoetida – a pinch
Cinnamon
Bay leaf
cloves
Desi Ghee – 2 tbsp
Coriander chopped
Salt – as per taste

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How to make Bengali Bhog Khichdi
To prepare the Bengali Bhog Khichdi made for Durga Puja, first take the rice and wash them thoroughly. Now peel the potatoes and cut them into long pieces. Then cut the cauliflower into big pieces. Now take ginger and grate it, then cut green chilies. Now heat a wok and fry moong dal in it on medium flame till it turns pink. Now mix all the other ingredients except red chili, cumin, asafoetida, rice and ghee in it. Now add about half a liter of water to it and cover and cook on low flame. (You can decide the water according to how thin you want to keep the khichdi). Now keep stirring it in between.

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When the lentils and rice are cooked well, then turn off the flame. In this way your khichdi is ready. Before serving it, heat ghee in a separate vessel and prepare the tempering by heating red chili, asafetida, cumin seeds in it. Now pour this chhenak over the khichdi and mix it well. Now add green coriander and serve this khichdi to everyone.

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