Prasad style Chana and Sooji Halwa - Shivarathri Special

If had in the right prasad quantities, this meal though rich in good fats is a healthy option when eaten occasionally. Enjoy this Maha Shivarathri with this home-made prasad.

• For Diabetes: Chickpeas (Chana) and Sooji (Semolina) are rich in dietary fiber and therefore contribute to a better blood sugar level.

• Healthy Heart: They help maintain and balance cholesterol levels and thereby promote cardiovascular health.

Ingredients for halwa:

1. 1 bowl semolina or sooji/rawa

2. 0.75 bowl ghee / condensed butter

3. Cashews and raisins (0.25 cup each)

4. 2 cardamoms

5. 3 bowls water

6. 0.75 cup sugar

Ingredients for Temple style chana prasad:

1. 0.25 TSP mustard seeds

2. Pinch of asafoetida

3. 8-10 curry leaves

4. 3 chilis

5. 1 bowl coconut grated

6. 1 bowl black gram/chickpeas soaked overnight (kala chana)

7. 0.25 cup chopped coriander leaves (can use cilantro, also)

Soaking time for chana: 6-8 hours

Boiled chana: For the chana, soak a bowl of dried chana overnight for about 8 hours and then pressure cook it for 1 whistle on high flame and then on low flame for about 5 minutes.

Preparation time: 15 mins

Cooking time: 20 mins

Recipe for Halwa - Youtube link:

• Boil 3 cups of water, add cardamom, and 0.75 cup sugar, until it dissolves completely.

• To fry cashews and raisins, take about 1.5 TSPs of ghee in a small tempering bowl and roast it till it changes color to light brown.

• In a pan take the 0.75 bowl ghee and heat it. Then add the sooji in it and roast it until it changes color to light brown. This would take approx 10 mins under low flame.

• Then add the boiled sugar water and cover the pan with a lid.

• After a minute then mix it well such that there are no lumps left in the halwa mix.

• Keep mix well until it thickens on low flame. (Took about 5-7 mins)

• Add the roasted cashews and raisins. Add more ghee at this stage to soften the halwa further.

Recipe for Temple style chana -

• Take 3 TSP oil in a flat pan and let it heat up. Then add 0.25 TSP mustard seeds in the hot oil.

• Add a pinch of asafoetida, 8-10 curry leaves, and 3 chillis (can chop them as well for added flavor)

• Now add 1 bowl of grated coconut. Mix well for 2 mins until the coconut turns light brown on low flame. (Caution - Do not burn the coconut)

• Add the boiled chana to the mix above. Now let's add in the spices and seasonings.

• Add 0.75 TSP salt, 0.25 TSP dry mango powder, and mix well.

• Sprinkle some chopped coriander leaves and enjoy!