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Writer's picturesenur singhal

Krishna Bhog

Krishna bhog is one of the Indian festive dishes, mostly made during Janmastmi (Celebration of birth of Sri Krishna). This Recepie is made from powdered seeds and grined nuts. This mixture provides energy to the people who are on fast .


Vegetarian / Serves- 8 / Cooking time - 30 min


10 Ingredients


Seeds


Buckwheat Powder (Kutu Ka Aata) - 1/2 cup


Coriander Powder - 3 Tbsp


Nuts/Flavor


Desiccated Coconut - 1/2 cup

Almond - 1/2 cup

Cashew - 1/2 cup

Gorgon nut (Makhana) - 1 cup

Cardamom powder - 1 Tbsp


Sweet

Sugar - 3/4 cup


oil/Liquids


Ghee (Indian granular butter) - 1 Cup

Water Drinking - 3/4 Cup


Lets Cook


Dry Mixture-


  • Take 1 Tbsp ghee in a pan and roast almonds till they splatter and keep it aside.


  • Take 1 Tbsp ghee in pan and roast cashews till they splatter and keep it aside.


  • Take 1 Tbsp ghee in pan and roast Gorgon nut till it becomes crispy.


  • Take 1 Tbsp ghee in pan and roast Coriander Powder till it cooks. Keep in mind don't overcook it .


  • Take 1 Tbsp ghee and roast Buckwheat powder till it coos and becomes light brown.


  • Grind Roasted almonds, gorgon nut and Cashew together to make a nut mixture.


  • Mix Nut mixture (grinded almonds, cashew and gorgon nut) ,cooked coriander powder, cooked Buckwheat powder and desiccated coconut and keep the mixture aside.


Wet mixture-


  • Take a pan and pour water and sugar in it to cook Keep Stirring it till it gets completely dissolved and make 1/2 tar mixture (Consistency of mixture) as shown in the video.


  • add Cardamom powder in the mixture .


Krishna Bhog -


  • Mix the dry and wet mixture together till the mixture blends in well.


  • Your Krishna bhog is ready to eat . Serve it hot.















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