Janmashtami Bhog Panjiri, Panchamrit, Mewa Kheer, Makhan Mishri & Paag

Nisha Madhulika |
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This recipe is specially made for the occasion of Janmashtami. It holds five scrumptious dishes which are tastier to eat and easier to make.

Ingredients for Krishna Bhog

Paag

Muskmelon seeds - 1 cup
Sugar - 1 cup
Ghee - 1 to 2 tsp
Cardamom powder - ½ tsp

Kheer

Milk - ½ litre
Almonds (chopped) - 7 to 8
Lotus seeds - ½ cup
Cashews (chopped) - 7 to 8
Chironji - 2 tbsp
Ghee - 1 to 2 tsp
Sugar - ¼ cup
Cardamom powder - ¼ tsp

Panjeeri

Coriander powder - ½ cup
Almonds (chopped) - 6 to 7
Lotus seeds (chopped) - ½ cup
Cashews (chopped) - 6 to 7
Dry coconut (grated) - ½ cup
Ghee - 2 to 3 tsp
Sugar powder - ½ cup
Cardamom powder - ¼ tsp

Panchamrit

Curd - 1 cup
Milk - ½ cup
Lotus seeds (chopped) - ¼ cup
Honey - 1 tsp
Basil leaves - 8 to 10
Sugar - 2 tbsp

Makhan Mishri

White butter - 200 grams
Sugar candy - 100 grams

How to make Krishna Bhog

How to make Paag

Melt a teaspoon of clarified butter in a pan and add a cup of muskmelon seeds to it. Roast while continuously stirring until its colour changes and there is a soothing fragrance on a medium flame for 3 minutes.

After 3 minutes, pour it on a plate and let it cool down. Add a cup of sugar in a pan along with a ⅓ cup of water. Stir and cook until the sugar dissolves in it. In the meantime, grease the plate with clarified butter.

Cook the sugar syrup until it reaches to a thread consistency. Once it reaches the desired consistency, turn the flame to low and add roasted muskmelon seeds to it. Add a ½ teaspoon of cardamom powder to it and mix well.

Stir and cook it for 1 to 2 minutes. Stir it continuously for a while. After 2 minutes, switch off the flame and spread it on the plate to set it for 5 minutes. After 5 minutes, mark the cutting areas and let it rest for a while.

How to make the dessert of Mawa

Melt a teaspoon of clarified butter in a pan and add a ½ cup of chopped lotus seed in it. Stir and roast it on medium flame until crispy. Along with it roast 7 to 8 chopped cashews and almonds. Roast the dry fruits for 2 minutes.

Boil ½ litre of full cream milk in a vessel. After boiling the milk, add roasted dry fruits to it along with 2 tablespoons of Chironji. Cook the mixture until it reaches a thick consistency, approximately for 10 minutes.

After 10 minutes, add a ¼ cup of sugar, a ¼ teaspoon of cardamom powder to it. Cook it for 2 minutes until sugar dissolves in it. It will be cooked within 2 minutes.

How to make coriander Panjiri

Preheat a pan and melt 2 to 3 teaspoons of clarified butter in it. Add a ½ cup of chopped lotus seeds to it and roast while stirring it until crispy on medium flame. Remove it from the pan and keep it aside separately.

Add a teaspoon of clarified butter in a pan. Add 6 to 7 chopped almonds, cashews to it and roast until they become golden. Add a ½ cup of grated coconut and roast for a minute on low flame.

Separate roasted dry fruits on a plate. Melt 2 tablespoons of clarified butter in a pan and add a ½ cup of coriander powder in it. Roast coriander while continuously stirring it on medium flame until its colour changes and there is a soothing fragrance.

After roasting it, mix it well with roasted dry fruits. Add a ½ cup of sugar powder to it and mix well. Add a ¼ teaspoon of cardamom powder to it and mix well. The coriander Panjiri is ready to be served.

How to make Panchamrit

Mix 2 tablespoons of sugar with a ½ cup of milk it. Stir and dissolve sugar in it. Add a teaspoon of honey to it and mix it. Add a ¼ cup of chopped lotus seeds, a cup of fresh curd and 8 to 10 basil leaves after breaking them. The Panchamrit is ready to be served.

How to make Makkhan Mishri (White butter-sugar candy)