Happy Navratri to All: Worship Goddess Skandmata on Tithi : Panchmi, Day – 5. Todays Special is Pahala Rasagulla

The fifth among the Shakti Roopas is Goddess Skandmata. Skandmata is also called Parvati, Maheshwari and Gauri. Being the mother of Skanda she is Skandamata. Riding a lion, she holds her son Skanda in her lap. She displays three eyes and four hands - two hands holds lotus while the other two hand display defending and granting mudras, respectively. It is said that by pleasing Skandmata, even a fool becomes a master of knowledge.

As per the legend, once upon a time demon Tarakasur did extreme penance to please Brahma. As a boon, Tarakasur asked for death by the hands of Lord Shiva’s Son. The boon was granted. As lord Shiva was reluctant to get married Tarkasur thought that he would never die. Tarkasur considered himself invincible and started tormenting the world. Later on, appeased by the persistent requests from Devtas, Lord Shiva got married to Parvati. Kartikeya or Skandkumar was born to Lord Shiva and Goddess Parvati, and he later killed Tarkasur. Skanda or Kartikeya, who was chosen by gods as senapati in a war against demons, is also called Devsenapati.

On this day of Navratra, the seeker’s mind reaches Visuddha Chakra and stays therein. At this stage, the mind of the seeker is extremely calm. By worshipping the goddess in the form of Skandamata, the devotee gets all his desires fulfilled. It opens the path of salvation to him. Being the presiding deity of sun god, she bestows an uncommon luster and radiance on her devotee.

Mantra to be recited on this day: Om Skandmaatraaye Namah

Offerings to be made on this day includes Banana and Cow’s milk

What better offering to Maa Durga than Pahala Rasgulla. Make them fresh at home with fresh milk.

Pahala Rasgullas are different from the normal rasgullas we get in market as it is slightly brown in color. The color comes from caramel.

Ingredients :
1 litre milk
2 cups sugar
2 tsp rawa/maida
small pieces of caramel solid
Juice of 1 lime1/2 tsp cardamom powder

Method of preparation: Boil milk in a pan. As it starts boiling, lower the flame and boil for another 5 minutes.Pour lime juice and allow the milk to separate. Gently mix together. As you see clear water, strain it and wash properly under cold water. This will allow any bitterness from lime to getwashed away.

Knead for 10 to 15 minutes along with maida or rawa and cardamom powder with hands. Make small balls (about 15) .Put small caramel pieces inside and keep aside.

Meanwhile heat 2 cups of sugar with 2 cups of water in pressure cooker. Dip the balls. Cover the lid and cook on medium flame for 35-30 minutes.Allow pressure to drop. You can enjoy rasgullas straight from the cooker.

To make the caramel, take 1 tbsp sugar in a pan and heat on low flame till it melts and becomes light brown in color. Switch off the flame. Break into small pieces

To see the pictorial steps, you can go to link by clicking here , which I have made with Coconut Palm Jaggery


  1. Wowww... looks super delicious and perfect.. thanks for the wonderful recipe :)
    Indian Cuisine

  2. My all time favourite indian sweet dish. Yum!