New Delhi: Ahoi Ashtmai is a major Hindu festival celebrated on the eighth day (Ashtami) of the Kartik month. This year, Ahoi Ashtami will be celebrated on October 24, 2024. On this day, mothers pray for the well-being of their children. In the past times, this day was celebrated only by mothers who had sons, but nowadays, all mothers keep fast for the long life and wealth of their children. The occasion also brings along some mouth-watering traditional foods that one can enjoy. Many households prepare Ahoi Ashtami bhog which includes traditional delicacies such as puri, halwa, kheer, gulgule, etc. While on Ahoi Ashtami women keep fasts, but there are a few dishes that are offered post the fast as bhog and then eaten to break the fast.
Through the festival of Ahoi Ashtami, devotees not only seek the well-being of their offspring but also spiritual growth, stability, and peace in their families. This festival showcases the essence of motherhood, where the mothers while keeping fast, prepare the Ahoi Ashtami bhog for their children and family and also for eating post-fast.
Ahoi Ashtami Bhog recipes
Here are 4 bhog recipes that you can try this Ahoi Ashtami:
1. Suji Halwa
Ingredients:
- 1 cup semolina (Suji/Rawa)
- 1/2 cup ghee (clarified butter)
- 1 cup sugar (as per the taste)
- 2 cups water or milk (or a combination of both)
- 1/4 teaspoon cardamom (elaichi powder)
- A handful of cashews and raisins
- Saffron strands (optional)
- Chopped almonds and cashews for garnishing
Instructions:
- Take a deep pan and heat 1/2 cup of ghee over low to medium flame.
- Add Suji to the ghee and roast it.
- Stir it continuously until light golden brown and starts giving a nutty aroma.
- In a separate vessel, add 1 cup of water or milk and 1 cup of sugar.
- Add some saffron strands if used in it.
- Heat this mixture until the sugar dissolves completely.
- Once the Suji is roasted perfectly, pour the hot sugar syrup slowly into the pan, while stirring continuously to avoid lumps.
- Cook it for a while until it thickens.
- Serve it hot with almonds and cashew garnishing.
2. Fried Pooris
Ingredients:
- 2 cups all-purpose flour (atta or whole wheat flour)
- 1/2 teaspoon salt
- 1/4 cup ghee or oil
- 1/2 cup lukewarm water
Instructions:
- Mix the flour and salt in a bowl.
- Add ghee or oil and mix to make a soft dough while gradually adding lukewarm water.
- Divide this dough into 8-10 equal portions.
- Roll out each portion to make a ball and flatten it slightly.
- In a deep frying pan, heat oil over medium heat.
- Fry the pooris until golden brown and puffed.
3. Chawal ki Kheer
Ingredients:
- 1 liter full-fat milk
- 1/2 cup basmati rice (washed and soaked for 30 minutes)
- 1/4 cup sugar (as per taste)
- 1/4 teaspoon cardamom powder
- 1/4 teaspoon saffron threads (soaked in 1 tablespoon hot water)
- 1 tablespoon ghee or unsalted butter
- Chopped nuts (almonds, pistachios, or cashews) for garnish
Instructions:
- Wash the soaked rice thoroughly.
- In a large vessel, heat the milk over medium flame.
- Add the rice and cook it until it becomes soft and the milk is thick in consistency.
- Add sugar, cardamom powder, and saffron and mix well.
- Reduce heat to low and let it boil for 5-7 minutes or until the sugar dissolves.
- Remove the vessel from heat and let cool a little.
- Garnish the kheer with chopped nuts.
4. Gulgule
Ingredients:
- 1 cup whole wheat flour (atta)
- 1/2 cup jaggery powder (or grated jaggery)
- 1/4 cup ghee or oil
- 1/2 teaspoon cardamom powder
- 1/2 cup lukewarm water
- Chopped nuts or dried fruits (optional)
Instructions:
- Mix the flour, jaggery powder, ghee or oil, cardamom powder, and salt in a bowl.
- Slowly add the lukewarm water and knead into a smooth dough.
- Divide the dough to form small balls.
- In a deep frying pan, heat oil over medium heat.
- Fry the gulgule balls until they turn golden brown.
- Drain the excess oil and serve it hot.
Celebrate the festival of Ahoi Ashtami with these traditional bhog recipes. This festival strengthens the importance of maternal love and the divine feminine power that fosters and sustains life.
