Navratri 2023 Ashtami Bhog: Celebrate Maha Ashtami with These 5 Easy and Authentic Bhog Recipes

Maha Ashtami, also referred to simply as Ashtami, is a widely celebrated day across the country. This special occasion is dedicated to Maa Mahagauri, one of the nine forms of Maa Durga known as Navdurgas. For those observing Durga Puja, Ashtami is often called Durgashtami and stands out as a significant day in the extended celebrations. It is customary for people to also perform Kanya/Kumari Puja or Kanjak on this auspicious day.

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Durga Puja 2023 Ashtami: Date and Time

Mahashtami will be celebrated on October 22. On this day, Mother Mahagauri is worshipped as part of the Navratri festivities. The Ashwin Shukla Ashtami Tithi extends from 09:53 PM on October 21, 2023 to 07:58 PM on October 22, 2023, and Kuldevi is worshiped by observing fast on this day.

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5 Traditional Ashtami Bhog Recipes

During Durga Puja, food offerings known as bhog or prasad are shared with devotees on the seventh (Saptami), eighth (Ashtami), and ninth (Navami) days of the festivities. The Ashtami bhog is a distinctive vegetarian meal that excludes garlic and onions. Bhog has a twofold role: it’s first presented as a sacred offering to Goddess Durga and then shared with the community to provide sustenance.

Poori

• To prepare pooris, start by kneading the dough and dividing it into roughly 30 small or 25 medium pieces.
• Roll each piece into a tight ball.
• Then, use a rolling pin to create even circles from the dough – not too thick, not too thin.
• To check if the oil is ready for frying, drop a small dough ball into it.
• If it quickly rises to the top, the oil is hot enough.
• Put the pooris into the oil to fry them.

Halwa

• Begin by heating ghee in a pan, then add sooji (semolina) to it.
• Stir the sooji thoroughly with the ghee.
• Add sugar and cardamom, mixing them well. Next, introduce milk and dry fruits, whisking everything together.
• Cover the pan for a while to let the mixture simmer.
• After some time, uncover the pan and mix everything thoroughly.
• Add a bit more ghee and extra dry fruits to the halwa, and mix well.
• Serve it hot with a garnish of crushed dry fruits.

Rasgulla

• To prepare rasgullas, you’ll start by making chenna, which is a type of paneer (cottage cheese).
• Here’s how: combine cow’s milk and buffalo’s milk in a deep non-stick pan, and bring it to a boil.
• Turn off the heat and wait for a minute, stirring occasionally.
• Gradually add lemon juice while gently stirring.
• Let it sit for about half a minute until it fully curdles, with chenna (curdled milk solids) and whey (greenish liquid) separating.
• Strain using a muslin cloth and you can discard or save the whey.
• Place the muslin cloth with the chenna in a bowl of fresh water and wash it 2 to 3 times.
• Hang it for 30 minutes to drain excess water.
• Next, boil 5 cups of water and sugar in a steamer until the sugar dissolves.
• While that’s happening, place the muslin cloth on a flat plate, open it, and knead the chenna vigorously with your hands for 3 to 4 minutes.
• Shape the chenna into 16 smooth, round balls, and add them to the steamer.
• Steam for 7 to 8 minutes, then turn off the heat and let them sit for 15 minutes.
• Finally, refrigerate and serve the rasgullas chilled.

Khichdi

• Begin by taking rice and roasted dal in a container and washing them thoroughly under running water.
• Let them drain.
• In a pot, heat some ghee and add bay leaf, red chilli, cinnamon sticks, cloves, and cardamom one by one to temper the spices.
• Next, add potatoes, cauliflower, and peas, and sauté them.
• Include ginger paste and tomatoes and fry until fragrant.
• Mix in the dal-rice mixture and green chillies, then add turmeric, salt, and sugar. Sauté everything for 4-5 minutes.
• Reduce the heat to medium, add 2 cups of water, cover, and let it cook until the water is absorbed, and the dal and rice become fluffy and soft.
• Finally, sprinkle roasted cumin powder, garnish with a spoonful of ghee, and serve.

Aloo Bhaja

• Aloo Bhaja is a special dish for Durga Puja, involving slicing potatoes into circles and frying them until they’re golden and crispy.
• You can also julienne the potatoes for an extra crispy and crunchy texture.