We’re now halfway through the beautiful nine nights of Navaratri, and I have to say—I could get used to this routine. In these intense and uncertain times, starting the day early in the kitchen with Amma, preparing prasadam, brings a sense of grounding and joy. The early morning hustle, followed by daily pujas, fills the home with energy and positivity. It’s heartwarming to hear the laughter and lively conversations in the evenings when friends come over for haldi-kumkum, sing devotional songs, exchange gifts, and share festive snacks. The spirit of celebration is alive and well—something we all deeply need right now.

Day 5: Honoring Skandamata

On Day 5 of Navaratri, we worship Skandamata, an incarnation of Goddess Parvati. She rides a lion, has four arms, and lovingly holds her son Skanda (Kartikeya)—the divine warrior. Skandamata is revered as the giver of boons and a symbol of motherhood, nurturing, and prosperity. She is associated with the Vishuddhi Chakra or the Throat Chakra, the center of communication and purification.

#DeviPrasadam for Day 5

Today’s offerings include:

  • Paal Payasam (Milk Kheer)
  • Thayir Saadam (Tempered Yogurt Rice)
  • Peanut Sundal

Paal Payasam (One Pot One Shot Method)

Ingredients:

  • ¼ cup Basmati Rice (soaked for 1 hour)
  • ½ cup Palm Sugar
  • 500 ml (2 cups) Whole Milk
  • 2 tsp Ghee
  • Optional: Cardamom powder, saffron strands

Method:

  1. Smear ghee at the base of a 3L stainless steel pressure cooker.
  2. Add the soaked, drained rice and milk.
  3. Cover and cook on medium heat for about 25 minutes.
  4. Let the pressure release naturally. If desired, simmer for another 10 minutes for a thicker consistency.
  5. Turn off the heat. Add palm sugar, stir, and replace the pressure cooker lid and weight (do not turn the stove back on).
  6. Let it sit for 30 minutes. The sugar will blend and cook in the residual heat.
  7. Open, mix in cardamom powder and saffron if using, and serve.

Thayir Saadam (Tempered Yogurt Rice)

Ingredients:

  • 1 cup Basmati Rice (cooked and mashed)
  • 1½–2 cups Yogurt (adjust for consistency)
  • Salt to taste
  • 1 tbsp Chopped Cilantro

For Tempering:

  • 1 tsp Mustard Seeds
  • 1 tsp Urad Dal
  • 1 tsp Chana Dal
  • Few Curry Leaves
  • 1 tsp Crushed Green Chilies
  • 1 tsp Crushed Ginger
  • Pinch of Asafetida
  • Oil for tempering

Method:

  1. Mash cooked rice and mix in the yogurt. Add a little water if needed to reach your preferred consistency.
  2. Heat oil and prepare the tempering with all the listed ingredients.
  3. Pour the tempering over the yogurt rice.
  4. Garnish with chopped cilantro and serve.

Peanut Sundal

You can find the full recipe for Peanut Sundal in this previous Navaratri blog post.

Final Offering

Navaratri is not just about rituals and recipes—it’s about embracing intention, gratitude, and sacred rhythm. These simple prasadams are not just food; they are offerings of devotion and symbols of nourishment—physical and spiritual.

Are you celebrating Navaratri at home? Try these Day 5 recipes and tag your creations with #DeviPrasadam. Let’s honor the Goddess and keep the joy of tradition alive—one dish at a time.