The taste of Ashtami: 5 recipes rooted in tradition 

The enthusiasm that goes into preparing offerings for Goddess Durga is much the same in every household. From the carefully prepared shopping list to the familiar division of duties in the kitchen, the hours spent making the offerings, and finally, the ritual of distributing them. 

Within these shared traditions, every family has its own recipes and stories — many passed down through generations.

For Ashtami, the offerings often include sweets and homemade favourites such as Naru, Moa, Muri Murki and Nimki. Alongside these are an assortment of syrupy and dry sweets, gram-flour laddus and other family specialities. In some homes, there is also Petano Sandesh, a distinctive sweet that has long been part of the prasad.

Made by repeatedly beating chhana and sugar together with a wooden mallet before shaping the mixture into small, flat pieces, Petano Sandesh is as much a part of the ritual as it is a sweet. These recipes, simple and elaborate alike, carry the taste of Puja from one generation to the next.

Here are five such recipes to bring a taste of that tradition to your puja table. 

For Ashtami, the offerings often include sweets and homemade favourites such as Naru, Moa, Muri Murki and Nimki. Alongside these are an assortment of syrupy and dry sweets, gram-flour laddus and other family specialities. In some homes, there is also Petano Sandesh, a distinctive sweet that has long been part of the prasad.

Narkel Naru

Ingredients: 3 fresh coconuts, grated; 350g jaggery (gur), preferably patali gur; and 150g mawa.

Method: Break open the coconuts, remove the flesh and grate it finely using a coconut grater. Avoid using desiccated coconut. 

Break the jaggery into small pieces. Roast the freshly grated coconut in a non-stick pan over low heat for 2–3 minutes, stirring continuously, until lightly browned. Add the jaggery and cook over low heat for 15–20 minutes, stirring frequently, until it melts and the mixture becomes sticky and golden brown. Add the mawa and mix well until fully incorporated. 

Once the mixture reaches the right consistency, remove from the heat and transfer to a plate. While still warm, shape the mixture into small balls. Let the Narkel Naru cool completely before storing in an airtight container.

Motichur laddoo

Ingredients: 200g gram flour, 150g sugar, 500ml refined oil, 3 tbsp ghee, ¾ cup water, 2 tbsp milk (optional), ½ tsp lemon juice, 3 drops yellow food colour, 2 drops red food colour, 2 drops green food colour, 1 pinch salt and 20 chopped pistachios.

Method: To make the sugar syrup, combine sugar, water and lemon juice in a pan and cook over medium heat until it reaches a one-string consistency. Keep the syrup warm. For the bundia, mix gram flour, salt and water into a smooth, semi-liquid batter, then stir in the milk. 

Divide the batter in a 3:1 ratio and tint the larger portion yellow and red, and the smaller portion green. Heat the oil with two tbsp ghee over medium heat. 

Using a perforated ladle, pour the batter into the hot oil and fry the bundia for 40–50 seconds until crisp. Drain and add the fried bundia directly to the warm syrup, mixing well. Once all the bundia is incorporated, pulse the mixture in a food processor for about 30 seconds to break it down slightly, taking care not to over-process. 

Add half the chopped pistachios and mix. While the mixture is still warm, grease your palms with ghee and shape the mixture into laddoos. Garnish with the remaining pistachios.

Nimki

Ingredients: 250g all-purpose flour, 1 tsp nigella seeds, ½ tsp baking powder, 1 tsp salt, 1 tbsp ghee, 1 tbsp oil, water as required, 250ml oil for deep frying and 1 tbsp ghee for frying.

Method: Combine flour, nigella seeds, baking powder, salt, ghee and oil, then gradually add water to make a firm dough. Knead well, cover with a damp cloth and let it rest for at least 30 minutes. Divide the dough into 5–6 portions and roll each into a thin circle. 

Cut into half-inch strips from both directions to create diamond-shaped pieces. Heat the oil and ghee in a deep pan and fry the nimki in batches over low heat until golden and crisp. Drain on tissue paper and let them cool completely before storing in an airtight container.

Komolabhog

Ingredients: 300g chhana, 2 tbsp all-purpose flour, 3 drops orange food colour, ¼ cup khowa powder, ¼ tsp powdered sugar, 3 drops orange essence, 300g sugar, 1 cup orange juice (optional), 1 tsp orange zest and 2–3 drops orange essence.

Method: Make sure the chhana is completely dry, then mash it until smooth. Add the flour, orange food colour and orange essence and knead into a smooth, lump-free mixture. 

Divide into 20 portions. Mix the khowa powder with powdered sugar and orange essence, shape into 20 small balls and use them to stuff each chhana portion, sealing the edges well. 

Bring four cups water and the orange juice to a boil with the orange zest, then strain and return the liquid to the pot. Add the sugar and cook until dissolved. Carefully add the prepared chhana balls, cover and cook over high heat for 10 minutes. Add one cup water, lower the heat and cook for another 20 minutes, or until the sweets float and turn a vibrant orange. Turn off the heat and serve at room temperature.

Narkel Borfi

Ingredients: 2 cups grated coconut, 200g sugar, 75g milk powder and ¼ tsp ghee for greasing the mould.

Method: Blend the grated coconut into a smooth paste. 

Transfer to a pan and roast over low heat for about four minutes, until fragrant. Add the sugar and cook, stirring continuously, until it dissolves. Once the mixture becomes slightly moist, add the milk powder and cook for another three minutes, stirring vigorously, until the mixture leaves the sides of the pan. 

Transfer to a plate and let it cool for about 10 minutes. Grease a traditional borfi mould with ghee. Take a small portion of the mixture, shape it into a ball and press it firmly into the mould to create the pattern. 

Carefully remove and repeat with the remaining mixture. Let the borfi rest at room temperature for about 30 minutes before serving or storing in an airtight container.