Navratri i.e. nine days is a special time to worship different forms of Maa Durga. These days are very special because fasting is also kept during the worship of the mother. This nine-day fast is also a sign of strict discipline. 

A pure satvik diet is taken during fasting, but keep in mind that it is also nutritious, so that you remain healthy. This time on Navratri, women readers have prepared nine vegetarian dishes on the theme of pure, satvik, and healthy.

1 Sago Matki :-

Material:-
One cup of buckwheat flour for matki, two tablespoons of Rajgiri • Atta, half a teaspoon of rock salt, half a teaspoon of whole cumin, and groundnut oil. For sago - one cup finely chopped sago, one boiled potato, one finely chopped green chili, half a teaspoon black pepper, one-fourth teaspoon whole cumin, rock salt, green coriander, lemon juice, and ghee For the topping - green chutney 2 big spoon, 2 tablespoons fried peanuts, 2 tablespoons fried makhana, 2 tomatoes cut into thin slices, green capsicum, carrot grated and green coriander.

process:-
Take both the flour, add rock salt, cumin, and a tablespoon of oil and knead the dough. Make their puri and pierce it with a fork. Take a small bowl, grease it from inside and outside, and carefully stick the poori on it. heat the oil. 

Put a bowl in it. The bowl will separate after frying. Take it out and fry the matki made of dough inside out and take it out. On the other hand, soak sabudana in water for 2 hours before making it. Cut boiled potatoes, heat ghee, sprinkle cumin seeds, add sago, and stir. 

Mix black pepper, rock salt, and potatoes and keep stirring continuously, so that the sago is fed. Remove the sago when it becomes soft and add lemon juice. Crush the makhana and peanuts. Now put green chutney in the pot and fill the greens in it. Add groundnut makhana, capsicum, carrot, tomato, and green coriander on top. 

2 saffron flutes:-

 Material:-
1 liter milk 200 grams sugar, 5-10 pistachios finely chopped), 5-10 almonds (finely chopped), half a teaspoon saffron, and half a teaspoon cardamom powder.

process:-
Firstly, put milk in a wide, heavy bottom kadhai on medium heat and let it come to a boil. Boil it and keep stirring till the milk reduces to about 80 percent Add sugar, cardamom powder, and saffron threads. 

Switch off the flame, and keep stirring slowly till the sugar dissolves completely. Scrape off the edges and mix the cream into the milk well. Garnish with almonds and pistachios. Keep in the fridge to cool down. Serve cold saffron basundi.