Ashtami Halwa, Chana and Puri
Prepare a small Ashtami prasad thali of kala chana, sooji halwa and wheat puri with a clear cooking sequence.
- Prep
- 30 min (+8 hr chana soak)
- Cook
- 60 min
- Serves
- 6 modest thali portions
About 9 hr 30 min total elapsed time, including 8 hr for soaking, resting or cooling. Times are estimates; already boiled ingredients need separate preparation.
⚖️ Contains wheat, semolina and chickpeas; this is an Ashtami/Navami offering in many homes, not a universal fasting meal.
Halwa, kala chana and puri are a common Ashtami or Navami offering in many North Indian households, with local variations. This thali contains wheat, semolina and chickpeas, so it is labelled festive food rather than a universal vrat meal. Start with soaked chana and allow time for three separate preparations.
Ingredients 🧂
- Kala chana1 cup dried, soaked for 8 hours
- Water for chanaabout 3 cups, follow your cooker’s minimum requirement
- Sooji1 cup
- Whole-wheat flour2 cups
- Water for puri dough½–¾ cup, added gradually
- Water for halwa2½ cups
- Sugar¾ cup
- Ghee⅓ cup for halwa + 1 tsp for chana
- Cumin½ tsp
- Sendha namak or usual salt½ tsp for chana, adjust to taste
- Cardamom powder¼ tsp
- Permitted frying oilenough to cover the puris
- Chopped nuts (optional)1 tbsp for halwa
Method 👨🍳
- 1
Rinse and soak kala chana in plenty of water for about eight hours, following its packet. Drain and rinse before cooking.
- 2
Cook chana in fresh water until the centre is fully tender, using your pressure cooker’s instructions or a saucepan with extra time. Do not rely on a fixed whistle count.
- 3
Meanwhile, add water gradually to the wheat flour and form a firm smooth dough. Cover and rest for about 15 minutes.
- 4
Heat a teaspoon of ghee, briefly sizzle cumin and stir in cooked drained chana with salt. Warm through, keeping the seasoning suited to your family’s offering.
- 5
For halwa, roast sooji in the measured ghee over medium-low heat for 8–10 minutes until fragrant. Separately heat the halwa water with sugar and cardamom.
- 6
Lower the sooji heat and add the hot liquid slowly while stirring, standing back from steam and splashes. Cook until absorbed and softly spoonable; add optional nuts.
- 7
Divide the rested dough into small balls and roll evenly thick puris. Heat frying oil and fry in uncrowded batches, turning until golden and cooked through.
- 8
Arrange separate small portions on a clean thali. Offer according to your tradition, then serve warm, checking temperatures and allergies when children are guests.
💡 Pro tips
- The one-hour cooking estimate assumes a pressure cooker for chana and overlapping preparations; a saucepan may take much longer.
- A non-fasting helper can handle hot oil and steam while the rest of the family prepares serving bowls.
Plan ahead
Soak chana in advance and lay out utensils and dry ingredients the night before. Refrigerate cooked food promptly if preparing early, and reheat thoroughly before serving; fry puris close to the meal.
Common questions
Is halwa-chana-puri suitable for every vrat?
No. It contains wheat, semolina and chickpeas. It is a festive offering in many homes, with timing and food rules determined by family tradition.
How can I organise all three dishes?
Start chana first, rest the puri dough while it cooks, make halwa next and fry puris near serving. The timing assumes a pressure cooker and overlapping tasks.