Happy Navratri! The auspicious and fun-filled nine-day festival is here. Celebrations all across India are held that also feature several rituals and traditions. While worshipping the nine forms of Goddess Durga,  garba, dandiya, community bhajan and jagratas are held to make the celebration even more interesting. However, one of the traditions that bring all the devotees together during the celebration is the Navratri colour chart. Here's the complete colour chart to celebrate Sharad Navratri.

Navratri Day 6 will be celebrated on October 04 aka today, and the colour of the day is Green. The day is dedicated to Goddess Katyayani. This form of Maa Durga's incarnation is celebrated on the sixth day of Navaratri.  Goddess Katyayni is said to be the embodiment of courage. This warrior goddess will be celebrated in the bright and nurturing colour of green.  So you might surely want to include the colour green in your day, today. But how about cooking something that represents the colour of the day instead of just wearing it? Here's a recipe of traditional parwal ki mithai that will do complete justice to the day"

Ingredients: 

  • Parwal/Pointed gourd  (15 pcs about 500 grams)

  • Sugar (1.5 cups about 300 grams)

  • Mawa (1 cup about 200 grams)

  • Powdered sugar ( ¼ cup)

  • Almonds  (¼ cup)

  • Green cardamom

  • 5 Pistachios (1 tsp)

Step-By-Step Directions: 

  • Peel and cut both the sides of the parwal. Slit them keeping one end joined and scrape out the pulp and seeds. Thinly slice ten almonds and pistachios and keep them separately. Grind the remaining almonds into fine powder in a mixer grinder.

  • Start with boiling the parwal in a vessel filled with 4 cups of water for 4 minutes. Four minutes later, turn off the flame. Cover and keep the parwal drenched for 5 minutes. Afterwards, drain out them on a strainer placed over a bowl.

  • For sugar syrup, simmer sugar and 1 cup of water in a vessel until the sugar dissolves completely. As the sugar gets dissolved completely, drop the parwal and cook them till their colour changes slightly. After that, turn off the flame, cover and leave the parwal for 1 hour.

  • In the meantime, roast the mawa in a pan until the colour changes slightly. Then transfer the mawa on a plate and thoroughly mix almond powder and powdered sugar in slightly warm mawa.

  • By this time, parwal will become sweet. Drain out them on a plate and generously fill each parwal with the mawa stuffing. Place 2 to 3 almonds and 2 to 3 pistachios on the top and place the parwal mithai on the plate.

How To Make Parwal Ki Mithai (Watch Video): 

Do not leave the parwals longer in the sugar syrup, especially when the flame is on. This will make the parwals hard even harden the sugar. The idea is to soften the parwals with sugar syrup and add the fillings of your liking.

(The above story first appeared on LatestLY on Oct 03, 2019 07:37 PM IST. For more news and updates on politics, world, sports, entertainment and lifestyle, log on to our website latestly.com).