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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
6 Min
08/09/2025
A central part of the Navratri celebration is preparing bhog, which is sacred food offerings that symbolise purity and gratitude. The dishes prepared for bhog are sattvik, made without onion, garlic, or certain grains, and include a mix of savoury and sweet items. From khichdi and puri to festive kheer and halwa, every dish has cultural meaning and spiritual value to it. This article examines the nine bhog dishes to illustrate how food remains a powerful means of connecting with the divine during Navratri.
Navratri is one of India’s most colourful and meaningful festivals, which is observed with devotion, music, dance, and food. At the heart of these celebrations is the offering of bhog, which is food presented first to the goddess before being shared as prasad with family, community, and worshippers. The tradition of bhog reflects the belief that cooking is also an act of worship, and what is offered to the goddess becomes a blessing when it is eaten by devotees.
During Navratri, bhog dishes are sattvik, meaning they do not contain onion, garlic, or grains like wheat and rice. Instead, ingredients such as buckwheat flour, amaranth, water chestnut flour, potatoes, milk, fruits, and nuts are used. These dishes are simple and strike a balance between nourishment and festivity. While the recipes may differ by region, the essence of bhog remains the same.
Here are nine traditional bhog dishes often offered during Navratri, each reflecting the festival’s spirit of purity and celebration.
Made with water chestnut flour, singhare ke puris are light, fluffy, and enjoyed with a variety of sabzis. They replace regular wheat puris during fasting days and are an essential part of bhog thalis, symbolising simplicity and devotion.
Pearl-like sabudana khichdi is made by cooking tapioca pearls with potatoes and peanuts, resulting in a wholesome dish rich in energy. It is one of the most common bhog offerings, as it is light yet filling, keeping devotees energised during the fast.
Buckwheat flour transforms into a rich, earthy halwa when roasted in ghee and sweetened with sugar or jaggery. Its warming taste and aroma make it a favourite offering to the goddess and a treat for devotees.
A simple curry made with potatoes and tomatoes, this dish is spiced with rock salt and cumin. It pairs perfectly with singhare ke puri or kuttu paratha, adding a comforting touch to the bhog spread.
Amaranth flour, rich in protein, is used to make soft, nourishing parathas during Navratri. Served with curd or aloo sabzi, rajgira parathas are both sattvik and sustaining, making them a popular bhog item.
Samak rice, also known as barnyard millet, is a vrat staple often cooked like khichdi with mild spices. It is easy to digest and serves as a perfect substitute for regular rice in bhog offerings, symbolising purity and nourishment.
Fox nuts simmered in milk, flavoured with cardamom, and garnished with dry fruits create a creamy kheer that is often part of Navratri bhog. Sweet yet light, it is a divine dessert fit for offering to the goddess.
A South Indian favourite, sundal is made from boiled chickpeas tempered with curry leaves, coconut, and mild spices. Although simple, it holds great cultural value as a sacred offering, especially during Navratri.
Often prepared on the final day of Navratri, suji halwa is offered as part of Kanya Puja. Made with semolina, ghee, and sugar, this sweet dish symbolises abundance and gratitude, completing the bhog thali with its richness.
Bhog offerings during Navratri are more than just food; they are acts of devotion that transform the everyday kitchen into a sacred space. Each dish, whether it is the comforting aloo tamatar sabzi or the festive makhana kheer, holds symbolic and cultural meaning. By preparing and sharing these sattvik foods, families honour the goddess, strengthen traditions, and celebrate the festival with both purity and joy. Navratri bhog reminds us that food is not only nourishment for the body but also a blessing for the soul.