Date & Fig Basundi? Saffron-infused dessert recipes to add sweetness to the festivity

In the vibrant Mumbai city, Navratri ushers in a unique blend of spirituality and culinary celebration. Beyond the dynamic dances and folk melodies, it also serves as a time of introspection and self-purification, where devotees observe fasts as a means to cleanse the mind, body and soul.

During Navratri, fasting is not merely a dietary practice - it's an act of spiritual discipline, an offering to the divine. Devotees abstain from regular grains and embrace a nourishing diet that aligns with the festival's sacred nature. The choice of ingredients and the preparation of fasting recipes reflect the rich tapestry that turns Mumbai into a melting pot of delectable delights.

The art of eating right during Navratri goes beyond sustenance; it is about honouring tradition, seeking purity and finding spiritual upliftment through food. In this feature, we explore a selection of fasting sweet recipes that offer a balance between taste and tradition.

Navratri fasting sweet recipes:

Singhare ka Halwa

Ingredients:
Chestnut flour with water (singhare ka atta), 1 cup
Jaggery, 1/2 cup
Ghee, 1/4 cup
Chopped mixed nuts (almonds, cashews, and pistachios), 1/2 cup
Cardamom powder, 1/4 teaspoon
Saffron strands, a pinch
Water, 1 1/2 cups

Method:
1. Start by heating the ghee in a heavy-bottomed pan over medium heat.
2. Add the water chestnut flour (singhare ka atta) to the ghee. Roast it, stirring continuously, until it turns golden brown and releases a nutty aroma. This should take about 8-10 minutes.
3. In a separate pan, heat the water and bring it to a boil. You can add saffron strands to the water at this stage for added flavour and colour.
4. Gradually, add the hot water to the roasted water chestnut flour while stirring continuously. Be careful as it may sputter.
5. Add jaggery to the mixture and keep stirring. The mixture will thicken and start to leave the sides of the pan.
6. Add cardamom powder and mix it well.
7. In a separate small pan, lightly roast the chopped mixed nuts in a little ghee until they become golden.
8. Garnish the halwa with the roasted nuts.
9. Serve the Singhare ka Halwa hot and enjoy the sweet, nutty and aromatic flavours of this Navratri delicacy.
Recipe by Chef Rahul Punjabi, Masala Library

Date and Fig Basundi

Ingredients:
Full-fat milk, 1 litre
Pitted and finely chopped dates, 1/2 cup
Finely chopped dried figs,, 1/4 cup
Sugar, 1/2 cup
Cardamom powder, 1/4 teaspoon
Saffron strands, a pinch
Slivered almonds for garnish, 2 tablespoons
Ghee, 1 tablespoon

Method:
1. Start by heating the milk in a heavy-bottomed pan. Bring it to a boil, then reduce the heat to low. Allow it to simmer, stirring occasionally, until it reduces to half its original volume. This may take about 30-40 minutes.
2. While the milk is simmering, heat ghee in a separate pan and lightly roast the chopped dates and figs until they become soft and slightly caramelised. Remove them from the heat and set aside.
3. Once the milk has thickened, add the roasted dates and figs to the milk. Continue to cook on low heat, stirring occasionally. This should take about 15-20 minutes.
4. Add sugar and cardamom powder to the mixture and stir well. Allow it to simmer for another 10-15 minutes until the sugar is completely dissolved and the Basundi thickens further.
5. Dissolve saffron strands in a tablespoon of warm milk and add them to the Basundi for a lovely saffron hue and aroma.
6. Once the Basundi reaches the desired consistency (it will thicken more as it cools), remove it from the heat and let it cool to room temperature.
7. Refrigerate the Date and Fig Basundi for at least 2 hours before serving.
8. Garnish with slivered almonds just before serving.

Recipe by Chef Tarun Sibal, Titli - Goa

Eggless Pistachio Cake

Ingredients:
All-purpose flour, 1 1/2 cups
Sugar, 1 cup
Warm milk, 2 tablespoons
Plain yoghurt, 1 cup
Vegetable oil, 1/2 cup
Baking powder, 1 teaspoon
Baking soda, 1/2 teaspoon
Finley grounded pistachios, 1/2 cup
Cardamom powder, 1/2 teaspoon
Saffron strands, a pinch
Ghee for greasing the pan

Method:
1. Start by preparing the saffron infusion. Add a pinch of saffron strands to 2 tablespoons of warm milk and allow them to steep for about 10-15 minutes.
2. Preheat your oven to 350°F (175°C). Grease a cake pan with a little ghee and set it aside.
3. In a mixing bowl, sift together the all-purpose flour, baking powder, baking soda, ground pistachios and cardamom powder. This ensures that there are no lumps and the dry ingredients are well combined.
4. In another bowl, whisk together the sugar, plain yogurt and vegetable oil until you have a smooth mixture.
5. Gradually add the dry ingredients to the wet ingredients and mix until you have a smooth cake batter.
6. Pour the saffron-infused milk into the batter and gently fold it in to create a marbled effect.
7. Pour the cake batter into the greased cake pan and spread it evenly.
8. Sprinkle a few saffron strands on top of the batter for garnish.
9. Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
10. Once the cake is done, remove it from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely.
11. Slice and enjoy your saffron-infused eggless pistachio cake.

Recipe by home chef Sangeeta Supkar, Navi Mumbai

Malai Laddoo
Ingredients:
Full-fat milk, 2 cups
Saffron strands, a pinch
Sugar, 1/2 cup
Ghee, 1/4 cup
Milk powder, 1/4 cup
Chopped nuts (almonds and cashews), 1/4 cup

Method:
1. Start by soaking the saffron strands in a tablespoon of warm milk.
2. In a heavy-bottomed pan, heat 2 cups of milk over medium heat. Bring it to a boil and then let it simmer on low heat while stirring occasionally until it thickens and reduces to about 1/2 cup. This can take about 30-40 minutes.
3. In a separate pan add ghee and heat it. Add the milk powder to the ghee and roast it until it turns slightly brown and releases a nutty aroma. Remove it from the heat.
4. Now, add the reduced milk to the roasted milk powder. Mix well to combine.
5. Return the mixture to the heat and continue to cook, stirring continuously, until it thickens and leaves the sides of the pan. This may take about 10-15 minutes.
6. Add sugar, cardamom powder and saffron-infused milk to the mixture. Stir well.
7. Continue to cook until the mixture thickens to a dough-like consistency and doesn't stick to the sides of the pan. Remove it from the heat.
8. Allow the mixture to cool slightly until it can be handled.
9. While the mixture is still warm, shape it into small round ladoos.
10. Garnish each Malai Ladoo with a saffron strand.
11. Let the Malai Ladoos cool completely before serving.

Recipe by Chef Deepa Awchat, Diva Maharashtra

Sweet Potato Kheer

Ingredients:
Medium-sized sweet potatoes, 2
Milk, 1 litre
Jaggery, 1/2 cup
Ghee, 1/4 cup
Chopped mixed nuts (almonds, cashews, and pistachios), 1/2 cup
Cardamom powder, 1/4 teaspoon
Saffron strands, a pinch

Method:
1. Start by roasting the sweet potatoes. You can do this by baking them in the oven at 375°F (190°C) for about 45 minutes or until they are soft.
2. Alternatively, you can cook them in a pressure cooker for 2-3 whistles. Once done, allow them to cool, peel and mash them.
3. In a heavy-bottomed pan heat the milk over medium heat. Stir occasionally to prevent it from sticking to the bottom.
4. Add the mashed sweet potatoes to the milk and stir well. Let the mixture simmer for about 15-20 minutes, allowing the sweet potatoes to blend into the milk.
5. Dissolve saffron strands in a tablespoon of warm milk and add this to the mixture.
6. Add jaggery to the mixture, adjusting the sweetness to your preference. Continue to simmer the kheer until it thickens, stirring frequently.
7. Once the kheer reaches the desired consistency, add cardamom powder and mix well.
8. In a separate small pan, lightly roast the chopped nuts in a little ghee until they become golden.
9. Garnish the Sweet Potato Kheer with the roasted nuts and serve.

Recipe by Chef Hiren Mistry, Millo - Lower Parel