 Recipes
for Indian Festivals:
Krishna Janamashtami
Kheer
|
Panchamrita
|
Kasar (Panjeeri)
| Paggi Gari |
Makhane-Ki-Kheer
| Mysore Pak |
Mullu Murukku |Thenkozhal
| Milk Poli |
Gopalkala |
Srikhand
KHEER
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Ingredients:
|
Steps:
-
Cook rice in a
pan with enough water, till soft. Drain and mash.
-
Heat milk to a thick and creamy consistency.
-
Add condensed milk, mashed rice, sugar, almond powder, cardamom powder and
saffron. Cook till creamy.
-
Serve hot with puris.
|
PANCHAMRITA
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Ingredients:
|
Steps:
-
Add all the other
ingredients leaving the tulsi, makhanas and the gari.
-
Slowly stir the mixture with
a spoon.
-
Finally add the remaining
items and keep it in the refrigerator.
-
At the time of puja serve in
small cups with a little curd.
|
KASAR (PANJEERI)
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Ingredients:
|
Steps:
-
Place a frying pan in fire
and sauté the rava till it turns brown adding the ghee.
-
Then add the sugar when the
rava turns white again.
-
Take the pan out of fire and
add the makhanas and gari. It should be decorated on top of the
kasaar (saffron threads).
-
Mix the meva well while
serving.
|
PAGGI GARI
|
Ingredients:
|
Steps:
-
Take a cooking medium in a
frying pan and add the coconut gratings and sauté for 3 to 4 minutes.
-
Do not let the gari become brown
or mushy.
It should remain loose even after adding the powdered sugar.
-
ow add the water, which will
bind the gari. Cook for 2 more minutes.
-
Cooking time is 5 to 6 minutes.
|
MAKHANE-KI-KHEER
|
Ingredients:
-
Milk
1 liter
-
Makhanas 2 cups
in pieces
-
Ground sugar 2
dessertspoons
-
Paggi gari
(see above) 2
dessertspoons
-
Almonds 1
dessertspoon chopped in pieces
|
Steps:
-
Mix the makhanas with the
milk and cook for about half an hour.
-
Once the makhanas are cooked
add sugar and take it off the fire. Add the coconut and almonds.
-
This kheer will he more
watery and it should be refrigerated before use.
|
MYSORE
PAK
|
Ingredients:
|
Steps:
-
Dry roast flour till
it becomes golden. Remove and cool.
-
Add little water (2
cups) and prepare syrup to one string strength.
-
Heat ghee on low fire.
-
When the syrup is
ready add sieved flour ladle by ladle alternating it with two ladles of
ghee.
-
Keep stirring till the
mixture leaves the sides and rolls into a ball.
-
Pour into a plate and
cut into diamond shapes.
-
Allow to cool and
store in an airtight container.
|
THENKOZHAL
|
Ingredients:
-
Rice flour 2
Cups
-
Urad dal 1/4 Cup
-
Butter 1 tablespoon
-
Cumin seeds 3 tsp.
-
Asafoetida 1 tsp.
-
Sesame seeds 1 tsp.
-
Oil as needed for frying
|
Steps:
-
Dry roast
the urad dal and powder it.
-
Take only
1/4 cup of the powdered urad flour.
-
Heat the oil
for frying.
-
Mix all
other ingredients with water to make thick smooth dough.
-
Using the
mould press it in the hot oil. Deep-fry each batch.
-
Drain and
store it an airtight container.
|
MULLU MURUKKU
|
Ingredients:
-
Rice flour
4 Cups
-
Chana dal 1/2 Cup
-
Moong dal 1/2Cup
-
Butter 2 tblspoon
-
Chili powder 2 tsp.
-
Asafoetida 1 tsp.
-
Sesame seeds 3 tsp.
-
Cumin seeds2 tsp.
-
Oil as needed for frying
|
Steps:
-
Dry roast both the
chana dal and small gram dal together and powder it.
-
Take one cup of this
powder (you will get approx. 2 cups) and mix with the rice flour.
-
Add a little water and
all other ingredients and make a smooth, thick dough.
-
Take a small portion
of the batter and press it through the Murukku mould in circles into a
paper towel.
-
Carefully move it from
the towel to your palm and very carefully drop it in the hot oil and
deep fry.
-
Drain and store in an
airtight container.
|
MILK POLI
|
Ingredients:
|
Steps:
-
Knead the above
ingredients into a firm dough
-
Roll out into thin
pooris
-
Deep fry in ghee and
store in airtight container.
-
Boil milk on slow
flame. When reduced, add sugar and continue to boil slowly.
-
Remove the milk from
flame. Add the poli one by one and let it soak well.
-
Store polis
separately as well-soaked polis tend to stick together.
-
Serve chilled.
|
GOPALKALA
|
Ingredients:
|
Steps:
-
Soak Beaten Rice
for 10 minutes.
-
Grate the coconut, roughly chop the cucumber & finely chop the
green chilies and ginger.
-
Melt ghee in a small pan for the tempering, add the jeera, green
chilies and ginger.
-
Pour over the Beaten Rice and add in the remaining ingredients. Mix well.
|
SRIKHAND
|
Ingredients:
-
1 1/2 kg plain yogurt
-
8 cardamoms pounded
-
2 1/2 cups powdered sugar
-
1 tsp cardamom powder
-
1/2 tsp. saffron crushed and dissolved in a little milk
-
pinch of nutmeg
-
1 1/2 tbsp. each of almonds and pistachios slivers
|
Steps:
-
Put curds in a
square cloth, gather the ends, tie and hung the bundle on a hook till all the
water drains out. This is the "chakka".
-
Rub this chakka through a stainless steel sieve, placed over a bowl.
-
Put sugar in the sieve and rub with a round spoon.
-
The well-blended sugar and the chakka would collect in the bowl. It would have
silken-smooth texture.
-
Add the saffron-milk, cardamoms, nutmeg and mix well.
-
Spread the almond and pistachio slivers on top.
-
Chill in the "fridge" and serve cold with puris
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