Navratri: Kanya Poojan, Durga Pooja, and Food Memories

Navratri is one of India’s most cherished festivals, celebrated with devotion, dance, music, and food over nine days. Each day is dedicated to a different form of Goddess Durga, representing strength, purity, and divine energy. The ninth day, known as Mahanavami, is particularly significant. It marks the culmination of the nine nights of worship and is celebrated in different ways across the country—with Kanya Pujan (Kanjak Puja) in the north and Durga Pooja in the east.

For me, the ninth day of Navratri has always held a special place in my heart. It is a day filled with rituals, food, and memories that connect my present to my childhood.

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The Ritual of Kanya Pujan (Kanjak)

Kanya Pujan, or Kanjak, is one of the most heartfelt rituals of Navratri. On this day, young girls—usually between the ages of two and ten—are invited into homes and worshipped as embodiments of Goddess Durga herself. They represent purity, innocence, and divine strength.

The ritual is simple yet deeply symbolic. The girls’ feet are washed, kumkum is applied on their foreheads, and a sacred red thread (moli) is tied on their wrists. They are then offered prasad, which traditionally includes poori, kala chana (black chickpeas), and sooji halwa (semolina pudding). These dishes together form a complete meal—nutritious, balanced, and blessed. The girls are also given small gifts, money, or bangles as a token of love and respect.

💭 My Memory of Kanjak
I still remember being the same age as those little girls. Every year, I would go to my neighbor’s house for Kanjak, and just like most children, the highlight for us was always the gifts. To be honest, the food felt secondary at the time because the excitement of receiving bangles, bindis, or even just a five-rupee coin was unmatched.

Even today, when I invite the neighborhood children, I notice the same sparkle in their eyes—they are more curious about the gifts than the food. But over the years, my own perspective has changed. Now, what feels most comforting is not the gift but that plate of halwa, poori, and chane. There is something timeless about it, something that connects generations. And truly, I’ve never met anyone who has said no to this prasad.

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The Significance of the Food: Halwa, Poori, Chane

One of the most beautiful aspects of Kanya Pujan is the food offered as prasad. Every item on the plate has meaning:

• Poori represents completeness and fulfillment. Its round shape is symbolic of wholeness.

• Kala Chana is packed with protein and strength, a reminder of the inner power we carry.

• Sooji Halwa represents sweetness and prosperity, spreading positivity with every bite.

Together, these three dishes create not only a delicious combination but also a spiritual one. They are nourishing, sattvic, and symbolic of abundance. This is why the halwa-poori-chana thali has remained unchanged for generations.

For me and my family, this thali is one of the most comforting meals of the year. No matter how simple it is, the moment we sit together and eat it, Navratri feels complete.

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Durga Pooja Celebrations on the Ninth Day

While Kanya Pujan is central to North Indian traditions, in the eastern states of India—particularly West Bengal, Assam, and Odisha—the ninth day coincides with the grandeur of Durga Pooja.

The energy of Durga Pooja is unmatched. Giant idols of Goddess Durga are installed in beautifully decorated pandals, and the day is filled with rituals, music, dance, and cultural performances. The sound of dhak (traditional drums), the fragrance of incense, and the vibrant colors of the festivities create an atmosphere that is hard to describe in words.

💭 Our Family Tradition
Even though I grew up with the Kanjak tradition, my family and I also make it a point to visit Durga Pooja pandals. It has become a tradition of its own—me, my parents, and my grandparent going together to soak in the festive atmosphere. Standing before the idol, with the sound of chants in the background, always fills me with a sense of awe and gratitude.

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Regional Differences in Traditions

The ninth day of Navratri may look different depending on where you are in India, but the spirit remains the same.

• North India: Kanya Pujan dominates, with families preparing halwa, poori, and chane for little girls.

• West Bengal & East India: Durga Pooja celebrations are in full swing, with elaborate rituals and cultural programs.

• South India: Navratri is celebrated with Golu (doll displays) and offerings of prasadam like sundal.

• Western India: Gujarat marks the evening with Garba and Dandiya Raas, adding dance and music to the devotion.

This variety shows how Navratri is not just a religious festival but also a cultural one, binding the country together through devotion expressed in different ways.

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Why the Ninth Day Matters

The ninth day of Navratri is not just about the rituals—it is about gratitude, community, and togetherness. It is the day when devotees celebrate the Goddess in her most powerful form and also recognize the divine energy in every young girl.

For me, Mahanavami is about two things:

• The comfort of food—especially that prasad of halwa, poori, and chane.

• The joy of community—whether it’s inviting girls for Kanjak or going with my family to Durga Pooja.

It’s a reminder that food, rituals, and devotion are all deeply connected.

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🌙 Final Thoughts

The ninth day of Navratri, whether celebrated with Kanya Pujan or Durga Pooja, is a day of joy, devotion, and gratitude. It reminds us of the divine feminine energy within us and around us.

For me personally, it’s also about the food memories that never fade—the excitement of Kanjak as a child, the comforting taste of halwa-poori-chane, and the joy of visiting Durga Pooja with my family.

Because at the heart of every festival, beyond the rituals and the traditions, lies something simple yet powerful: the connection between people, food, and devotion

Kanjak Thali Recipe — Halwa • Poori • Kala Chana

A traditional Kanjak prasad plate for Navratri — comforting, auspicious, and delicious.

Ingredients

Sooji Halwa

• 1 cup sooji (semolina)
• ¾ cup sugar (adjust to taste)
• 3 cups water
• 3–4 tbsp ghee
• 8–10 cashews/almonds, chopped
• 4–5 raisins
• ½ tsp cardamom powder

Kala Chana

• 1 cup kala chana (black chickpeas), soaked overnight
• 1–2 tbsp ghee or oil
• 1 tsp cumin seeds
• 1 tsp ginger paste (optional)
• 1 green chili, chopped
• 1 tsp coriander powder
• ½ tsp turmeric powder
• ½ tsp red chili powder
• Salt to taste
• Fresh coriander for garnish

Poori

• 2 cups whole wheat flour
• ½ tsp salt
• 1 tsp oil/ghee
• Water as needed to knead
• Oil for deep frying

Method

1. Sooji Halwa

1. Heat ghee in a pan. Roast sooji on medium flame until golden and aromatic (5–7 minutes).
2. In a separate saucepan, heat water and sugar until the sugar dissolves.
3. Slowly pour the sugar-water into the roasted sooji, stirring continuously to avoid lumps.
4. Cook until the mixture thickens; add cardamom, chopped nuts, and raisins. Mix well and switch off.

2. Kala Chana

1. Pressure-cook soaked kala chana with salt until soft (about 3–4 whistles). Drain and keep aside.
2. Heat ghee/oil in a pan, add cumin seeds and let them splutter. Add ginger and chopped green chili; sauté briefly.
3. Add the cooked chana, a splash of water, and the spices (coriander, turmeric, red chili). Simmer 5–7 minutes so flavors meld.
4. Garnish with fresh coriander before serving.

3. Poori

1. Mix wheat flour, salt and oil. Add water little by little and knead into a firm dough. Let it rest for 10–15 minutes.
2. Divide dough into small balls, roll each into a small disc (not too thin).
3. Heat oil in a deep pan. Fry each poori on medium-high heat until puffed and golden. Drain on paper towels.

Serving & Tips

• Serve a plate with 2–3 hot pooris, a scoop of sooji halwa, and a bowl of spiced kala chana as the Kanjak thali.
• Halwa can be made richer with extra ghee or dry fruits; for a lighter version use less ghee.
• Kala chana tastes better when cooked soft and gently simmered in the masala so it absorbs the flavors.
• Pooris are best served immediately; they can be reheated in a hot pan if needed.

Notes: This Kanjak thali is the traditional prasad for Kanya Pujan. You can scale quantities as needed for larger gatherings. Replace ghee with oil for a vegan version.