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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