Navratri fasting for Maa Kushmanda inspires devotees to cook vrat-friendly food with devotion
The fourth day of Navratri honors Maa Kushmanda, who, according to tradition, created the universe by her divine smile. This day, and the fasting process, is not just about fasting, as devotees prepare vrat food for offerings. Malpua is the day’s primary bhog and is especially beloved by Maa Kushmanda.
Why Maa Kushmanda Is Worshipped
Maa Kushmanda is honored as the cosmic creator and the source of all energy and abundance. Today devotees worship Maa Kushmanda to seek blessings of strength, health, and harmony. The color of the day is in perfect representation of green, the good-doer symbol of nature, balance, and growth. During puja many devotees wear green attire.
Fasting Rules for Day 4 of Navratri
Devotees observe different types of fasts, such as nirjala (without water), phalahar (fruit-only), or satvik food fasting.
- Onions, garlic, pulses, wheat flour, and non-vegetarian food are not allowed.
- Only sendha namak (rock salt) is used in cooking.
- Meals are prepared in pure ghee or cold-pressed oils.
- Milk, lassi, coconut water, fruits, and herbal tea are usually consumed, depending on the type of fast being observed.
Bhog to Maa Kushmanda
Malpua is offered to Goddess Kushmanda in reverence for the day’s special bhog. Halwa, curd, fruit, and beginner dishes of pumpkin, along with malpua, are also considered auspicious bhog offerings to the goddess. After the puja, prasad is given to the devotees after the puja.
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Rituals on the Fourth Day of Navratri
The rituals on day four begin early in the morning when devotees wake before sunrise to take a holy bath to purify themselves. After they have completed purification, they will dress in green clothing, the color of Maa Kushmanda. The idol, or photo, of the goddess will be placed on an altar that is made clean, decorated with fresh flowers, and especially with marigold and lotus flowers. Incense sticks are lit, and finally, a diya containing pure ghee is placed in front of her. The devotees then prepare the offerings of fruits, sweets, and especially Malpua, as this is believed to be her favorite. During the puja, the devotees will recite the mantra “ॐ देवी कूष्माण्डायै नमः” with devotion and may even recite from the Durga Saptashati. After the completion of aarti, the devotees bow to the goddess and pray for good health, harmony, and prosperity. Later the bhog is distributed first as prasad among family members, neighbors, and devotees.
Satvik Recipes for Navratri Day 4
Malpua (Bhog for Maa Kushmanda)
Malpua is the star recipe of this day and the most important bhog for Maa Kushmanda. The batter is made with water chestnut flour (singhare ka atta) and milk, with jaggery or sugar and cardamom added for sweetness and flavor. The mixture is whisked until smooth and then poured into ghee to fry small pancakes until golden brown. Once fried, they are dipped in sugar syrup for a glossy, soft texture. Malpua is then offered to the goddess and later served as prasad.
Kuttu ke Atte ki Puri
Buckwheat flour, also known as kuttu ka atta, is a staple during Navratri. To prepare puris, boiled and mashed potatoes are mixed with the flour to bind the dough, along with sendha namak for seasoning. Small discs are rolled out and fried in ghee until they puff up and turn crisp golden. These puris are often paired with vrat-style aloo tamatar sabzi, making them a hearty fasting meal.
Aloo Tamatar Sabzi (Vrat Style)
This curry is simple yet flavorful and pairs beautifully with kuttu puris. Potatoes are first boiled, peeled, and diced. In a pan, ghee is heated with cumin seeds, green chilies, and chopped tomatoes, creating a tangy gravy. The boiled potatoes are added in, seasoned with sendha namak, and simmered until they soak up the flavors. The result is a comforting sabzi that is both light and satisfying.
Samak Rice Khichdi
Samak rice, or barnyard millet, is a healthy and filling alternative to regular rice during fasting. After being rinsed, the millet is cooked with roasted peanuts, cumin, and green chilies in ghee. Water is added to let the millet cook until soft, resulting in a wholesome khichdi. It is mildly spiced, easy to digest, and a popular choice for devotees who want something nourishing.
Makhana Kheer
Makhana kheer is a creamy dessert loved by devotees during Navratri. Fox nuts are lightly roasted in ghee until crisp, then simmered in boiling milk until they soften. Sugar or jaggery is added along with cardamom for fragrance. The kheer is allowed to thicken before being garnished with almonds, cashews, and raisins. It is both nutritious and indulgent, making it perfect as bhog or dessert.
Sabudana Khichdi
A Navratri classic, sabudana khichdi is light, flavorful, and energizing. Sabudana (tapioca pearls) is soaked for 4–5 hours until soft. In a pan, ghee is heated with cumin, green chilies, curry leaves, and roasted peanuts. The soaked sabudana is added and sautéed until translucent. The dish is seasoned with sendha namak and served hot, often with curd on the side.
Pumpkin Halwa (Kaddu Halwa)
Pumpkin, regarded as auspicious for Maa Kushmanda, is used to make this delicious halwa. The pumpkin is grated and slowly cooked in ghee. Milk and sugar (or jaggery) are added, along with cardamom for flavor. The mixture is stirred until thick and glossy, with ghee separating at the edges. Garnished with dry fruits, pumpkin halwa is a festive dish that also holds devotional value.
Arbi Fry (Colocasia Root)
Arbi is boiled until tender, then peeled and sliced into wedges. These slices are shallow-fried in ghee with mild spices and sendha namak until they turn crispy on the outside. The dish is simple yet tasty and makes for a crunchy side dish that complements puris or khichdi.
Lauki Halwa
Lauki, or bottle gourd, is grated and cooked in ghee until its raw taste disappears. Milk is added and simmered until absorbed, after which sugar and cardamom are mixed in. The halwa is stirred until thick and finally garnished with nuts. This nutritious sweet dish is a favorite for fasting days and is also offered as prasad.
Fruit Chaat with Sendha Namak
Fruit chaat is a refreshing and light fasting dish made from seasonal fruits like bananas, apples, papayas, and pomegranates. The fruits are cut into small pieces and tossed with a sprinkle of sendha namak and black pepper. The combination is hydrating, energizing, and perfect for maintaining energy during the fast.
The Essence of Day 4
Navratri Day 4 is observed with deep devotion to Maa Kushmanda. Devotees dress in green, follow satvik fasting traditions, prepare special dishes, and offer Malpua as bhog. The day is considered auspicious for seeking blessings of health, harmony, and prosperity, and for filling life with positive energy.
