Hindu Festivals - Prasad Recipes
Please Click On the Name For Details
1* Sheera for Satyanarayan Pooja
Ingradients -3 Vati Rava (Sooji),
2 Vati Sugar, 3/4 Vati Ghee,Banana,
Manuka (Resins), Badam (Almonds), Charoli, Keshar (Saffron),
2) If it is fine Rava,then add water equal to quantity of Rava.
3) If it is thick Rava,then add water equal to 1+1/2 quantity of Rava.
4) Stir well till the water dries up.
5) Add sugar and heat again.
6) Add pieces of almonds,banana, saffron,ilaychi powder and if any special flavour.
Stir it well and see that there are neither lumps formed nor very pasty. After cooling down distribute on banana leaves.
2* Tilache Ladoo (Seesame seeds laddu) Maharashtra
Ingradients -Seesame seeds ie Til, 300 gms Jaggery ie Gul, 1 tbspoon.
2* Cut the jaggerry and make it fine.
3* Grind the roasted sesame seeds for about 4-5 seconds in a blender.
4* Heat the ghee in a small pan.
5* Add jaggery to it and heat it till it melts completely.
6* Add powdered sesame seeds simultaneously while stiring the jaggery and mix it thoroughly with jaggery.
7* Remove the pan from heat and immediately shape the mixture into small size laddoos.
3* Gul Papadi , All Festivals
Ingradients -1 cup whole wheat flour (gehun ka atta)
1 cup jaggery (gur)
1 tsp poppy seeds (khus-khus)
1 tsp cardamom (elaichi) powder
1 tsp dessicated coconut
5 tbsp ghee
4 * Undhiyu, Gujarath
Ingradients -100 gms surti papdi, stringed, whole
100 gms chopped raw bananas, unpeeled
100 gms yam (suran) cubes, peeled
100 gms small sized brinjals (baingan / eggplant), slit
100 gms finely chopped fenugreek (methi) leaves
4 to 5 green chillies, crushed
1/2 tsp crushed garlic (lehsun)
1/2 tsp turmeric powder (haldi)
1/2 tbsp sugar
1/2 cup besan (Bengal gram flour)
1/4 tsp asafoetida (hing)
1 tsp grated ginger (adrak)
1 tbsp finely chopped coriander (dhania)leaves
1 tsp whole wheat flour (gehun ka atta)
1 tbsp oil
4 tbsp oil
1 tsp carom seeds (ajwain)
salt to taste
lemon juice to taste For methi ghatta:
1 tsp chilli powder
1 tbsp grated coconut
salt to taste for ghatta:Mix all ingredients, make stiff dough. Form into small oval, dumplings Heat the 4 tbsp. oil,fry ghattas for 2 minutes. Remove from oil. keep aside. Use a heavy large sauce pan.
5* Ariselu, Andhra Pradesh
Ingradients -*1/4 cup Sesame Seeds
*1 kg Rice
* 3/4 kg Jaggery
* Oil for deep-frying
* 1 cup Water
2* Drain the water and keep the rice on a cloth for drying.
3* Make fine powder by grinding it in a mixie.
4* Shred the jaggery and put it in a pan.
5* Add water to the jaggery and dissolve it by boiling.
6* Make thick syrup of this mixture on low flame.
7* Gradually add ground rice to it and stir constantly. There should not be any lump formation. 8* Remove the pan from fire.
9* Prepare balls out of this mixture.Prepare balls out of this
10*Press the balls on a plastic sheet to shape them in the form of round
11*To decorate, roll the puris lightly in the sesame seeds.
12*Heat oil in another pan.
13*Deep-fry these puris on low flame till dark brown. Now you can serve Ariselu to your guests.
6* Dahi Chuda, Bihar
Ingradients -Fresh Yogurt : 1 cup Thick Poha / Thick Flattened Rice : 3/4 to 1 cup Sugar or Powdered Jaggery to taste A big pinch of cardamom powder (Optional)
7* Ellu-Bella, Karnataka
Ingradients -1 cup groundnut
1 cup spilt channa
1 cup cut jaggery
1/2 cup cut coconut
1/4 cup of sesame seeds.
In the microvware or on stove dry roast the peanuts and cool them aside. Roast the seasem seeds until they stop spluttering around and aside to cool. Chop the Jaggery into small squares.Make pieces of dry coconut into small squares. Remove the outer red-pink skin of the groundnuts and split the grounduts into halves.Mix sesame seeds, split channa dal, split groundnuts and the jaggry, coconut pieces together.Add colorful jeera peppermint or round sugar candy to this mixture. Serve the Ella bellu to your guests.
8* Patisapta, West Bengal
Ingradients -Flour 4table-spoons; Semolina 2table-spoons; Khejurer Gur 1/2 cup + 2tsp for the pancake, Sugar 2tsp Deshi Ghee 2tsp Milk 8tbsp Coconut (grated, 1cup) Khoya 1/4 cup.
9* Tilpatti, Rajasthan
*1 Melt sugar in a pan,
*2 Roast sesame seeds,
*3 Mix roasted sesame seeds and sugar,
*4 Place this pan in a large pot of hot water,
*5 Keep a plastic sheet on a smooth surface and grease,
*6 Place a little hot mix on the sheet and roll it thin,
*7 Spread some pista on top and roll quickly,
*8 Keep it to cool.
*9 Separate with plastic sheets. Now Tilpatti is ready and serve it to your guests.
10* Makar Chaula, Orissa
Ingradients -Grated Coconut - Medium Size 1 no.
Banana - 1 no.
Arua chaula (basmati rice) - 2oo gms
Home made Chhena (Paneer)
Ginger Crushed - 1 to 1.5 tea-spoon
Chinni (Sugar) - 100 gms
Khira (milk) - 1/2 to 1 Cup
Pepper Powder - 1 tablespoon
11* Ras Malai for Diwali
Ingradients -4 Measuring cup milk for channa (2% milk)
3 measuring cup milk for Ras 4 - 4 1/2 tbsp. sugar for Ras
1 cup sugar 3 cups of water saffron, cardamom, pista, almonds lemon juice.
Boil 4 cups of milk,
curdle the milk and add lemon juice to it and stir it continuously,
Drain it in a thin cloth,
Cover it with cloth and hold it covered in the running water,
Drain the excess water by pressing the cloth and no water should be there,
Take 3 cups of water and 1 cup of sugar,in a pressure cooker,
Take the channa out of the cloth in a dish, mash it and make around 15 small size of balls out of it,
Toss that balls in the pressure cooker and bring two whistles,
By this time, the milk for Ras may be ready,
Add sugar,cardamom, pista, almond and saffron to Ras,
As the pressure cooker is warm now open it and remove the balls of channa with the spoon in a dish and let the water drain by pressing it little and let it cook.
When the milk is cool add channa balls to it. Keep it in the fridge. Now Ras Malai is ready to serve.
12* Sweet Pongal
Ingradients -1 cup Raw Rice
3 cups grated Jaggery
1 cup Milk
2 tbsp Raisins
1/2 cup Green Gram Dal
4 tbsp Ghee
2 tbsp Cashewnuts
5 no.s grinded Cardamoms
2 no.s powdered Cloves
1 small piece grated
2 1/2 cups Water
A pinch of Saffron
1. Roast dry the green gram dal for 2-3 minutes.
2. Cook in oven,the rice and green gram dhal and 2 1/2 cups of water plus 1 cup milk and set aside.
3. Dissolve the jaggery in 3/4 cup water and cook on a low heat till it melts
4. Filter the jaggery
5. Heat the syrup again and stir till it becomes slightly sticky.
6. Add the cooked rice and dhal.
7. Heat 4 tbsp ghee.
8. Fry the cashewnuts and raisins and add to the pongal.
9. Add the powdered cardamoms, cloves nutmeg and saffron. Mix it well and serve to your guests.
13* Pradhaman, Onam
1 cup Rice flour
1 tbsp Sugar
1 tbsp Ghee
1 cup grated jaggery
4 cups Fresh grated coconut
1tsp Cardamom powder
1 tsp Ginger powder
1 tsp Cumin powder
1 Mix the melted ghee and rice-flour with water and make a thick batter.
2 Warm the banana leaf on fire and spread the batter over it and roll the batter.
3 Steam these rolls for about 10 minutes
4 Cook the rolls then peel and cut them into small pieces.
5 Take half cup of water
14* Ganee ki Kheer
1 Litre Sugarcane juice 100g Basmati rice
Procedure -Put the sugarcane juice in a pan and heat
Wash and add the rice to it and allow it to cook in the juice on a slow fire
Continue cooking till the rice and sugarcane juice form a smooth mixture of thick consistency
Take it off the fire
Allow it to cool. Refrigerate and serve cold.
15* Kesari Bhat
Rice - 2 cups
Raisins - 3 tbsp
Sugar - 1/2 cup
Cashewnuts - about 12-15
Edible yellow colour - A pinch
1 Wash the rice and soak in water for about 15-20 minutes
2 Add 5 cups of water in the soaked rice and cook the rice well
3 Heat the ghee in a pan, then add sugar and stirtill the sugar is dissolved
4 Add cooked rice,cardamoms and yellow colour, then mix gently
5 In a pan heat some ghee, add cashewnuts and raisins and fry till cashewnuts change colour
6. Pour in to the cooked rice mixture, stir and keep simmer in low fire for 1 or 2 minutes and stir Serve the hot Kesari Bhat to your guests.
16* Palak Daal
Butter - 1 tbsp
font> Oil - 1 tbsp
Onion - 1
Red chilly full - 2
Garlic - clove 5
Garlic chilly - 5
hing - pinch
Jeera - 1/4 tbsp
Mustard - 1/4 tbsp
Tomato - big 2
Boiled tuar daal - cup 1
Turmeric - pinch 1
Salt - 1tbdp
Spinach - bag 1
Coriander leaves - springs 1
Curry leaves - springs 1
1 Boil dal and keep aside
2 Heat oil aqdd red chilli whole , mustard and cumin seeds, add sliced garlic and onions
3 Add turmeric,hing,curry leaves ,chopped chilli and cook for 2 min
4 Add tomatoes and cook till they are half cooked
5 Add spinach ,butter and cook for 2 min add daal ( dal which has been cooked well and mashy)
6 Add salt and finish when froth dissolves. Now serve Palak daal to your guests.
17* Coconut Laddus for Bohag Bihu
Dry shraded Coconut - 3 Cups
Milk - 1 cup
Sugar - 2 cups
1 Boil the milk in a pan
2 Then add 2 cups shredded coconut and mix well
3 When the milk blends with coconut,add sugar
4 o on stirring on medium flame till the mixture separates from the sides of the pan
5 Take out and make small balls
6 Roll the balls in shredded coconut to make laddus. Serve Coconut Laddoos to your guests.
18* Thekua for Chhat Puja
500 gm Whole Wheat Flour
2 tbsp Coconut, chopped
300 gm Jaggery (Gur)
4-5 Green Cardamom, peeled and mashed
Ghee (or Vegetable Oil)
1.5 cup Water
Saancha (Vessel to make)
Make a watery solution by mixing jaggery, water, and green cardamom.
Add 4 tbsp ghee to the jaggery syrup prepared above and mix it to wheat flour, along with coconut and make dough of it. Remember to use the exact quantity of jaggery syrup to make dough.
Take a piece of dough, press it flat against your palm and then press it on a saancha for making thekua. Once the thekua has acquired the imprint from the saancha, deep fry it in ghee till it gets reddish brown.
Filter out the ghee and put them aside.
Allow the thekuas to cool down and serve.
Roasted Mung (moong dal) - 1 cup
Jaggary -1/2 lb
Water 1 cup shredded coconut - 1 tbsp
Sugar - 4 tsp.
Ghee or melted butter - 1 tsp.
Salt - 2 pinch
cumin roasted and powdered- 1 tsp
Ginger powder - 1 tsp.
Cardamom powder For frying - 1 tsp.
All purpose flour (Maida) or Rice flour - 4 tbls.
Boiled melted butter - 1 tsp.
Salt water to make batter - 1 pinch
Take water in mung beans and cook until becomes soft and Keep aside.
Make syrup of Jaggary and 1 tblsp water.
Once it is boiled,strain it and add mung beans and grated coconut to
. Add cumin powder, ginger powder cardamom powder and mix well.
Cook it until liquid evaporates.
Make balls for frying
Make batter adding all the ingredients for frying,it should not be too thick nor too runny
Then dip mungbeans balls in the batter and fry in hot oil
When it is brown remove them out Now serve the Modakam to your guests.
20* Singhade ka Halwa
Hare Singhade (fresh water caltrops) - 500 gms
Sugar -"dana"120 gm
Milk (doodh) - 1 cup Thickened milk (mawa) - 100 gms
Clarified butter (ghee) - 1 tbsp
Cardamom powder (elaichi) - 1/4 tsp
Cashew nuts (kaju) - 5
Few drops of yellow colour
1 Peel singhade and grate them
2 Fry singhade with ghee in a pan
3 Grate thickened milk and add to the above until it becomes light brown
4 In a vessel boil - sugar and 1 cup milk
5 Add thickened milk and stir continuously until it thickens
6 Then add 2-3 drops of colour and remove it from the flame
7 Garnish with cardamom powder,chopped almonds and cashew nuts Serve hot to your guests.
21* Rabadi for Karwa Chauth
Condensed milk- 1/4 cup
Elachi powder 1/4 tsp
Bread slices - 2
Milk- 2 cups
A few safforn strands
1 Remove the crusts from bread slices
2 Grind the bread slices and make fresh bread crumbs
3 Boil milk in a pan
4 Add bread crumbs, condensed milk and sugar
5 Simmer on a high flame, stir continuously for about 10 minutes
6 Take out from the flame
7 Add safforn and cardamon powder and stir well
8 Keep it in a fridge for about 3 hours Serve Rabri to your guests.
22* Shrikhand - Puri for Gudi Padwa - Maharashtra
* Curds - 1/2 kg.
* Sugar - 300 gms.
* Cardamom powder - 1/2 tsp.
* Strands saffron - little quantity,
* Crushed Pista and almonds - 1/2 tbsp.
1* Tie curd in a muslin cloth for about 7 hours in the night,
2* Mix it with sugar in a bowl,
3* Allow the sugar to dissolve for about 30 mins,
4* Dissolve the saffron into 1 tbsp. milk and keep aside,
5* Beat well till sugar has fully dissolved into curd,
6* Pass through a big holed strong strainer, pressing with hand or spatula
7* Mix in cardamom powder and dissolved saffron and broken nuts
8* Top it with remaining crushed nuts,almonds and pistas,
9* Keep it in fridge for some time,
* Oil for deep frying,
* Chappati flour- 3 cups,
* Water at room temperature 3 cup,
* Ghee for brushing the bread while rolling out the dough
2* Rinse the mixture of flour -water form the centre to outwards, until the dough becomes rough mass,
3* Make the dough becomes elastic and silky smoot,
4* Cover with a wet cloth so that the dough does not dry out,
5* Make small balls of the dough and cover them with damp cloth,
6* Take a ball of dough and dip a corner of ball in oil or ghee,then roll into 4 to 5 inches round mass,
7* Repeat the same process to roll as many puris you want,
8* Put oil in a kadhai (round metal pot) and put oil to fill it half and heat the oil till red-hot.
9* Dip fry pooris in it so that it swell up like a ball and becomes golden brown, Serve the hot puris to enjoy with Shrikhand.
23 * Patholi
For the rice paste:
Raw rice - 1 cup.
Poha - 1 cup.
Grated Coconut - 2-3 tbsps,
Grated Jaggery - 1/2 tsp,
Salt - A little For the stuffing-
Fresh coconut gratings - 1 cup.
Jaggery gratings - 3/4 cup.
Powdered Cardamom Pods - 2-3,
1) Soak the raw rice for 1-2 hours. Grind the rice with poha, grated fresh coconut, grated jaggery and salt. Pour as little water as possible, and stir till you get a smooth paste. Keep aside. 2) Blend the coconut gratings, jaggery gratings and crushed cardamom pods. While blending, slightly crush the ingredients to release the coconut and jaggery juices. 3) Line up the leaves over a clean flat surface. Hold the tip of each leaf with your left hand, and apply some of the rice paste on the mid-vein of the leaf as a thin layer without the green of the leaf coming through. Do the same for all leaves. This is to ensure that when the leaf is folded over, the stuffing is exactly in the middle and the thin line makes sure that the stuffing does not overflow. 4) Wash hands. Have the steamer ready with the water boiling. Next, fold one side of the leaves over the other length-wise. Press the leaf edges lightly, so that the paste sticks together and the jaggery does not overflow while melting. Steam all the leaves filled with rice-stuffing one by one for 10-12 minutes. all the dishes and also offer them to your guests.
24 *Black Seasame Laddoo
1) Black clean Sesame seeds - 1 cup
2) Grated Jaggery - 1/2 cup
1) Take black seasame seeds in a pan and sprinkle little water over the seeds and roast them.
2) Mix the rest of the sesame seeds with jaggery. Pulse the mixture in a blender till sesame seeds are powdered and gets blended with jaggery.
3) Take out the mixture from blender and mould them into small laddu balls. No ghee or oil is needed to prepare this laddos,so this is absolutely healthy to eat.