The sixth day is dedicated to Katyayani Devi, born to sage Kata as a fulfillment of his wishes after a long penance. She is depicted as seated on a lion with three eyes and four hands. Maa Katyayani, also known as Mahishasurmardini, according to ancient texts, was created from the combined energies of the gods Brahma, Vishnu, and Shiva to kill the demon Mahishasur.
Today's offering is traditional kheer from Karnataka. "Haalu" translates to "milk" in Kannada language. Since good amount of milk is used in the recipe, it is called by name different names like haalu payasa or haalu paramanna or khseeranna. As per Hindu belief, this payasa or payasam or kheer is much loved by goddess Durga (Devi). So this milk and rice payasa or kheer is prepared as naivedyam during navaratri and also on other auspicious days. Preparing hal payasa or ksheeranna is very easy.
Ingredients:
· Rice – ½ cup
· Milk – 2 ½ cups
· Sugar – ½ cup to ¾ cup
· Ghee – 1 tbsp
· Cashew nuts – 1 tbsp
· Almonds – 1 tsp
· Pistachios – 1 tsp
· Raisins – 1 tbsp
· Dry coconut – 1 tbsp (small chunks)
· Cardamom powder – ¼ tsp
· Saffron – 1 pinch
Method:
· Wash the rice thoroughly and soak for half an hour.
· Now take a pressure cooker add the drained rice and milk. Pressure cook for 2 whistles.
· Take a small kadai add ghee, fry the cashew nuts, almonds, pistachios, raisins and dry coconut chunks till it is golden brown. Keep it aside.
· Let the cooker depressurize naturally and check out the consistency. If it is dry add hot milk and keep it on low flame. Now add sugar and cook for 5-6 mins.
· Add the saffron milk. Mix it well and turn off the flame.
· Now add the fried nuts, raisins, coconut chunks and cardamom powder.
· Ksheeranna is ready to be served.