Author: Rajeshree Gandhi

Blue Pea Peda

            ॐ देवी चन्द्रघण्टायै नमः

Fierce yet graceful, she destroys evil and blesses her devotees with prosperity. Devi Chandraghata rules the Manipura chakra (solar-plexus) centre of willpower, courage and personal strength.

Colour of the third day of Navratri  is royal blue symbolizing calmness and confidence.On Wednesday wearing royal blue fills us with confidence and calm.

Ingredients

• 100 gms. Paneer
• ½ cup Blue Pea flower.
• ¼ cup Makhana pd.
• 2 tbsp. Condensed Milk or 2 tbsp. Sugar powder.
• 1 tsp.Ghee.
• Makhana coarse powder for garnishing .

Method

1. In a sauce pan boil pea flower in ½ cup of water and reduce to half. Strain and keep aside to cool down.
2. Grate paneer and keep aside
3. Heat ghee in a nonstick pan and add blue pea flower tea and reduce it till ½ tsp. residues remain.
4. Switch off the flame and mix grated paneer with it. Now add condensed milk in it.  Mix well. 
5. In the same pan add makhana powder and again mix well . You will get light blue colour dough.
6. Divide the dough in equal parts and roll each part into the ball with the  help of your palms and then press gently and arrange in  the plate.
7. Sprinkle coarse makhana powder on each peda.
8. Offer these Blue Pea peda to Devi Chandraghta with love , faith and devotion.

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Paneer Makhana Peda

            ॐ देवी ब्रह्मचारिण्यै नमः

Brahmacharini, the goddess of penance and devotion, holds a rosary and a kamandal. She signifies tapasya, discipline, and spiritual strength. She blesses devotees with wisdom, restraint, and dedication. Maa Brahmacharini rules the Svadhisthana (sacral) chakra: the seat of emotion, creativity and disciplined devotion.

Colour of the second day of Navratri is Red symbolising passion, energy, and determination. On Tuesday wearing red strengthens courage and reminds us of unwavering devotion.

Ingredients

• 200 gms. Paneer.
• 2 tbsp. Condensed Milk.
• ¼ cup Makhana pd.
• 1 tsp. Ghee.
• ¼ cup Beetroot juice.
• 5-6 Cardamom
• Watermelon seeds.

Method

1. Dry roast 2 – 4 cup Makhana. When completely cool, grind it into fine powder and store in an airtight jar. So whenever needed you can use them.
2. Grate beetroot  with the help of cheese grater. Squeeze it with your hand and fill ¼ cup with its juice, keep aside. Don’t throw the Squeezed residue portion. You can use it in the preparation of soup.
3. Grate paneer and keep aside.
4. Dry roast Watermelon seeds and keep aside.
5. Heat ghee in a non stick pan. Add juice in it and reduce till you will get ½ tsp. (Heating direct juice without  any greased medium will give you smoky flavour so always use ghee or refined oil as a medium to reduce juice).
6. Switch off the flame and add grated paneer, condensed milk and Cardamom powder in the same pan. Mix thoroughly. Add Makhana powder as required to get dough like consistency (totally depends on the consistency of the paneer and condensed milk)
7. Divide dough into equal portions. Each portion rolls out into a smooth ball and then press gently to give the peda shape.
8. Offer these Red Paneer  Makhana Peda to Devi Bhramacharini with love faith and devotion.

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Navratri is not just a festival of devotion but also of colours and creativity. This year I decided to celebrate the nine days with a special mithai platter — Nine Colour Barfi or peda. Each shade inspired by the day’s Navdurga colour and created with pure natural ingredients. From saffron yellow to peacock green, and from royal blue to serene grey, every piece tells a story of tradition and taste.
With this nine-colour barfi or peda thali, I wish to add sweetness, vibrance, and divine energy to our Navratri celebrations. May Maa Durga bless every home with prosperity, joy, and colourful moments.

This Navratri, I celebrated each day with devotion and colour — quite literally! I prepared nine varieties of peda, each representing the day’s colour of the Goddess, using only natural ingredients. From saffron yellow to beet red and spinach green, every shade bloomed beautifully in its purest form.
I arranged them in a black oval dish, where each colour seemed to radiate its own energy — a complete reflection of Navdurga’s nine forms.
The slight variations in tones make them even more special, reminding us that nature’s beauty lies in its imperfections and sincerity.

• Day 1 White Paeda-Paneer Peda
• Day 2 Red Peda-Paneer Makhana Peda.
• Day 3 Blue Peda-Blue Pea Peda.
• Day 4 Yellow Peda-Kesar Peda.
• Day 5 Green Peda-Palak Peda.
• Day 6 Gray Peda- Black Sesame seeds Peda.
• Day 7 Orange Peda- Mango Peda.
• Day 8 Peacock Green Peda- Jade Peda.
• Day 9 Pink Peda-Rose Pink Peda

Paneer Peda

ॐ देवी शैलपुत्र्यै नमः

Shailaputri (शैलपुत्री), is the daughter of the Mountain King Himavat and Queen Menavati.She is the first Navadurga  and is a reincarnation of Goddess Sati. She rides on the mount Nandi, the bull and carries a trident and a lotus in her two hands. In yoga, she is seen as the goddess of the root chakra, Muladhara, and upon one’s spiritual awakening, she is said to begin her journey upwards towards Shiva, who awaits her at the top chakra at the Sahasrara

The colour for the first day of Navratri is white, symbolising purity, innocence, and serenity. Wearing white on Monday is believed to invite the blessings of Maa Shailputri, helping devotees feel inner peace, calm, and a sense of security.

Ingredients

• 200 gms. Paneer.
• ½ cup condensed milk
• 1 cup Milk powder
• 2 tbsp. Sugar powder.(Optional)
• 1 tsp. Ghee (Optional)

Method

1. Grate paneer with the cheese grater and keep aside.
2. In a mixing bowl mix Paneer and milk powder thoroughly to get dough like consistency.
3. Divide it into 11 portions and each portion rolls in your palm to get a smooth ball like structure.  Press each ball gently. These are white paneer peda.
4. Offer these White Paneer Peda to Devi Shailputri with love,faith and devotion.

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Ingredients

• 4 medium size Carrots.
• 200 gms. Paneer
• 1 scoop Protein powder.
• 4 tbsp. Milk.
• 2 tbsp. Honey
• ¼ tsp. Cardamom powder.

Method

1. Wash, peel and again wash carrots.
2. Pressure cook carrots up to 3 whistles.
3. Grate paneer and keep aside.
4. When the pressure is released, open the lid and mash the cooked carrots.
5. In a grinder jar add mashed carrots and 2 tbsp. milk. Blend both together till you get smooth carrot pulp. Keep it aside.
6. In the same jar add grated paneer, 2 tbsp. of milk and protein powder and blend all together till you will get smooth paste.
7. In this paneer paste mix carrot paste and honey and Cardamom powder.  Once again blend all together till you will get a smooth  fluffy paste called Mousse.
8. Fill the shot glasses with the Mousse and garnish with chopped Pistachios and Black currant.
9. Keep these shot glasses in the freezer for 2 hours and then transfer them into the refrigerator.
10. Served chilled with love and smile.

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Ingredients

• 200gms. Paneer
• 2 scoop Protein powder.
• 20 -25 Dates
• 10 – 15 Almonds.
• 10- 15 Walnut halves.
• 2 tbsp. Milk.
• Cashews for garnishing.

Method

1. Wash and Soak dates overnight or 6- 8 hours.
2. After 8 hours remove seeds and keep aside.
3. Grate paneer and keep aside.
4. Dry roast all dry fruits separately and keep aside.
5. In a grinding jar grind a coarse flour of Almonds and Walnuts and keep aside.
6. Chop Cashews  into small pieces and keep aside.
7. In the same grinding jar add dates and grind into smooth  paste.
8. Now add grated paneer and protein powder in the paste and blend them into smooth paste. If you feel that the mixture is too dry then only add milk and blend to get a smooth fluffy paste called Mousse.
9. Now mix Almonds and Walnuts coarse powder in the Mousse with the help of a spoon.
10. Fill the shot glasses with Mousse and garnish with the Cashews.
11. Keep these glasses in the freezer for 2 hours to set and then transfer them into  the refrigerator.
12. Serve chilled with love and smile.

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Ingredients

• 1 lit. Full fat milk
• ¼ cup Moraiyo.
• 8-10 Almonds.
• 8-10 Pistachio.
• 4 tsp. Sugar.
• ⅛ tsp.Nutmeg powder.
• Pinch of Saffron.

Method

1. Chop Almonds and Pistachios and keep aside.
2. Wash and add 2 spoon potable water in a non stick pan, switch on the gas and then add milk in it .
3. Boil the milk and add washed Moraiyo in the milk.
4. Stir continuously and add chopped dry fruits,  nutmeg powder and saffron strands in it.
5. When milk is reduced to half add Sugar. Stir well and switch off the flame.
6. Offer Moraiyo kheer to the lord with love faith and devotion.

Ingredients

• 1 cup Mango pulp.
• 200 gms. Paneer.
•   2 Scoops Protein Powder.
• ¼ tsp. Ginger powder.
• Pumpkin seeds.

Method

1. Dry roast Pumpkin seeds and keep aside.
2. Grate paneer and keep aside.
3. In a  grinding jar,  add mango pulp, ginger powder, protein powder and grated paneer. Blend them together to get a smooth fluffy paste called mousse.
4. Fill the shot glasses with the Mousse and garnish with pumpkin seeds.
5. Keep these glasses in the freezer to set mousse and after 2 hours transfer in the refrigerator.
6. Serve chilled with love and smile.

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Ingredients

• 2 Bananas.
• 100 gms. Paneer.
• 1 scoop Whey protein powder.
• 1 tbsp. Milk.
• ¼ tsp. Coffee powder.
• ¼ tsp. Cardamom powder.
• ⅛ tsp. Vanilla extract.
• 1 tbsp. Date syrup (optional)
• Finely chopped Cashews.

Method

1. Dry roast Cashews and keep aside.
2. Mix coffee thoroughly in the milk and keep aside.
3. Grate paneer and keep aside.
4. Finely chop Cashews and keep aside.
5. In a grinding jar add Banana  pieces, grated panner, coffee, Cardamom powder,  protein powder, Vanilla extract. Blend all together till you  get a smooth fluffy paste called Mousse.
6. Fill the shot glasses with Mousse and garnish them with chopped Cashews.
7. Keep these shot glasses to set in the freezer for 2 hours and then transfer them into refrigerator.
8. Serve chilled Banana Cardamom Mousse with love and smile.

List Of My Recipes