| New Delhi
Janmashtami is celebrated every year by the Hindus as the Lord Krishna was born as the reincarnation of Lord Vishnu. Krishna was born at midnight on the eighth day of Hindu lunar month of Shravan, and occupies a joyful space within the believers.
During the Janamashtami prayer, priests chant holy mantras and bathe the idol of Lord Krishna placed on a swing with panchamrit made of milk, pure ghee, sugar, honey, yogurt, Ganga-jal and tulsi leaves. Then, he is offered a splendid bhog which is distributed among devotees as prasad. Most devotees fast for the entire day as an integral part of celebration and break their fast after having this special prasad.
Learn how to make amazing recipes for Thakurji’s prasad!
Dhaniya panjiri: Take one cup of coarsely ground coriander powder. Roast it on a medium flame adding one-third cup of pure ghee. Keep stirring for ten minutes. Add 12-15 each of chopped almonds and cashew nuts. Add one table spoon of grated coconut. Stir for another two minutes. Turn off gas. In a separate pan, put one teaspoon of pure ghee. Heat it. Add two tea spoons of melon seeds. Saute till golden brown. Take them out and mix in dhaniya panjiri. Heat one teaspoon of pure ghee again. Saute half tea spoon of gaund till it becomes double in quantity. Grind it and mix in dhaniya panjiri. Add one cup of desi khaand or boora when the panjiri mixture is lightly warm. Mix well. Store in an airtight container when panjiri is completely cold and take out at the time of bhog.
Coconut burfi: Take two dry coconuts of medium size. Grate them. Heat one tablespoon of pure ghee in a pan. Fry 50 grams of gaund in it. It will become double in quantity. Take it out and grind it. Keep aside. Take a deep pan. Heat two table spoons of pure ghee. Add 100 grams of melon seeds in it. Saute till golden. Add 50 grams each of chopped almonds and cashew nuts. Saute till cooked. Add 50 grams of coarsely crushed roasted makhanas. Saute for another three to four minutes. Add grated coconut. Saute for ten to fifteen minutes on low flame. Turn off the gas. Make chasni of one tar adding two glasses of sugar in one glass of water. Boil them together and let it simmer till it forms a single tar when stuck on forefinger and thumb. Prepare a flat tray in advance to spread burfi mix by greasing its base with pure ghee. Mix well the coconut-dry fruit mixture and sugar syrup (chasni) altogether. Spread this mixture immediately on the greased tray and flatten its top gently with the help of a spatula. Let it get set and solidify in half an hour. Cut it diagonally in burfi shape. Coconut burfi Prasad is ready.
Fruit chaat: Chop the fruits of your taste and liking in your desired shape. Add sindha namak, black pepper powder, lemon juice and a little sugar in it. Toss properly and offer to Krishna.
Dry-fruit kheer: Take one litre of full-cream milk. Give a boil on high flame adding one-third cup of roasted coarsely ground makhanas. Cook for an hour on low flame stirring frequently. Add four table spoons of sugar. Give a good stir. Turn off the gas after ten minutes. Add 10-12 each of chopped cashew nuts, almonds (soaked for 3-4 hours and peeled), one handful of raisins and two teaspoons of fried melon seeds. Stir well and serve chilled for bhog.
Kuttu pakodas: Give two whistles to two large sized potatoes. Peel off and slice them neither too thick nor too thin. Keep aside. Make a thick batter like besan pakodas mixing one cup of kuttu atta and enough water. Add two-three finely chopped green chillies, few coriander leaves, one-third tea spoon of black pepper powder and sindha namak according to taste. Mix well. Coat the potato slices in the batter and deep fry till golden brown. Serve hot and crisp to Thakurji with fresh yogurt and coriander chutney.
Try making these mouth-watering naivedyams and relish the great taste. Celebrate Janmashtami with great enthusiasm and joy.
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