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

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.

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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.

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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.

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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

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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)

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Mix 100 grams of sugar candy with 200 grams of white butter. The Makkhan Mishri will be ready to be served.   

 

जन्माष्टमी प्रसाद थाली । Janmashtami Bhog Panjiri, Panchamrit, Mewa Kheer, Makhan Mishri & Paag

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