Recipes for Janmashtami

Use these assistive Janmashtami Recipes to prepare traditional dishes for the occassion.

Makhane-ki-kheer

Ingredients:
1) Milk - 1 kg.
2) Makhanas - 2 cups, cut into pieces.
3) Granulated sugar - 2 tsp.
4) Paggi gari (coconut) - 2 tsp.
5) Almonds - 1 tsp.

Also needed:
A medium-sized vessel.

Steps for preparation:
1) Pour milk into the vessel. Add in the makhanas.
2) Heat the mixture, stirring it occassionally to mix the ingredients.
3) Check the mixture after half-an-hour to see if the makhanas are well-cooked.
4) Add sugar into the mixture.
5) Remove the vessel from heat and allow it to cool for sometime.
6) Add in the paggi gari and cut almonds. Your kheer is ready.
7) Chill the kheer in the refrigerator and take out when needed.

NOTE: This kheer is not thick enough and will be more watery than the kheer made with rice.

Gopalkala

Ingredients:
1) Beaten rice - 250 gms.
2) Coconut - 1, fresh and grated.
3) Cucumber - 100 gms.
4) Curd - 60 gms.
5) Green chillies - 2 or 3.
6) Ghee - 1 tbsp.
7) Jeera (Cumin seeds) - 1 tsp.
8) Ginger - ½ inch.
9) Sugar - ½ tsp.
10) Salt to taste.

Also needed:
A medium-sized vessel, a kitchen knife (to chop the vegetables) and a small pan.

Steps for preparation:
1) Pour the beaten rice into the medium-sized vessel. Cover the rice with water in such a way that it stands about an inch over the level of rice.
2) Soak the rice for about 15 minutes.
3) Chop the cucumber coarsely.
4) Chop the green chillies and ginger finely into even pieces.
5) Melt ghee in the small pan. Add in jeera, green chillies and ginger. Pour the beaten rice over this.
6) Add the remaining ingredients into this.
7) Mix all the contents of the pan well. You have finished preparing your gopalkala.
8) Keep the dish in the refrigerator to bring it out after 2-3 hours and serve it chilled before the little gopala.

Kalakand

Ingredients:
1) Milk - 2 litres.
2) Sugar - 1/2 cup.
3) Lime juice - 1 tsp.
4) Water - 1/2 cup.
5) Chopped nuts (pista, almonds) to decorate.
6) Silver foil (optional).

Steps for preparation:
1) Pour lime juice into water to make a citric solution.
2) Boil half of the milk.
3) Add half of the citric solution into the milk as it comes to boil. Turn off the gas immediately.
4) Once the chenna settles sieve through muslin cloth, press out excess water, take it in a plate and press down. Do not knead.
5) Pour the remaining half of the milk into a heavy pan. Boil it until it reduces to half of its original size.
6) Add chenna into the mixture and boil till it thickens. Stir the mixture constantly.
7) Add in sugar and go on cooking, stirring the mixture now and again till it gradually thickens into a lump.
8) Transfer the solidified mixture to a tray, put a silver foil over it and sprinkle the chopped nuts atop. Chill it and serve before the deity during the ceremony.

Panchamritham

Ingredients:
1) Fresh milk - 1 cup.
2) Ghee - 1 tsp.
3) Curd - 1 tbsp.
4) Sugar - 3 tsp.
5) Chopped pieces of 1 banana.
6) Tulsi leaves - 5.

Also needed:
A mixing bowl.

Steps for preparation:
1) Pour all the ingredients into the mixing bowl you have.
2) Combine all the ingredients together.
3) Transfer the bowl to the refrigerator to chill the mixture.

Methi ki Puri

Ingredients:
1) Wheat flour - 2 cups.
2) Fenugreek leaves (methi) - 1 cup, finely chopped.
3) Baking powder - ½ tsp.
4) Turmeric powder - ½ tsp.
5) Green chilies - 2, chopped.
6) Aniseed - 1 tsp., roasted.
7) Asafoetida - ½ tsp.
8) Salt (according to taste).
9) Oil (for frying).
10) Water (as required).

Steps for preparation:
1) Sift the flour and salt.
2) Pour the rest of the ingredients into a mixing bowl and combine them with 1 tsp. ghee (clarified butter).
3) Pour water over the mixture and knead it into a soft dough.
4) Divide the dough into balls of equal shapes.
5) Roll out each ball into a round puri.
6) Melt ghee in a frying pan. Fry puris in the buttered pan, 1-2 at a time, until they turn golden brown.

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