Janmashtami Prasad Thali I 5 Bhog Prasad Recipes I जन्माष्टमी प्रसाद थाली I Pankaj Bhadouria

Janmashtami is one of the biggest festivals in the country that's celebrated with much passion and enthusiasm. So, sharing a special Janmashtami Prasad Thali with you all!
This Janmashtami Prasad Thali consists of 5 of Lord Krishna’s favorite dishes that are always offered to him as a part of the Prasad Thali prepared for him. These 5 dishes that make up the Janmashtami Prasad Thali are Dhaniya ki Panjiri, Makhana Paag, Mewa Kheer, Panchamitra & his favorite Makhan Mishri.
The first Prasad recipe is Makhana Paag. I roasted the makhanas in desi ghee and then moved on to prepare the paag. While making the paag, I took care of the consistency, as that will give us the perfect texture.
Second was the Makhana Paag. Mix the makhanas and coconut well with the paag and let it cool for some time. Voila! Your Makhana Paag is ready to relish!
Next, Makhana Kheer with some delectable dry fruits and ingredients
Fourth is the Dhaniya Panjiri! Its cooking process was made easy by using the #BajajJuvelMixerGrinder by #BajajKitchenAppliances. I mixed the roasted whole coriander seeds in it. The mixer made the entire grinding process hassle-free with its lid-lock and jar-lock mechanism. The Juvel Mixer Grinder also has a stunning prism design. It surely is my perfect kitchen partner!
Last but not least is Makhan Mishri, Lord Krishna’s favorite!


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Recipe :

Dhaniya Panjiri
Preparation Time: 10 minutes
Cooking Time: 5 minutes

Ingredients:
1 cup coriander seeds
½ cup powdered sugar
7-8 makhana ( foxnuts ), quartered
1 tbsp raisins
1 tbsp almond slivers
1 tbsp melon seeds
1 tsp cardamom powder
3 tbsp ghee
Rose petals
1 tbsp pistachio slivers

Method:
Lightly warm up the coriander seeds so that they lose the moisture and are lightly fragrant.
Cool and grind to a fine powder.
Heat the ghee and lightly fry the dry fruits till golden. Remove from heat and add to the powdered coriander. Add the powdered sugar, cardamom powder and rose petals.
Mix well. Panjiri is ready

Makhan Mishri
Preparation Time: 10 minutes

Ingredients:
200g Fresh White butter
50 g MIshri
Method. Mix the mishri into the fresh white butter. Chill. Make small laddu of the makhan mishri. Keep chilled.


Makhana Paag
Preparation Time: 15 minutes
Cooking Time: 20 minutes

Ingredients:
50 g Makhana
3 cups sugar
50g dry coconut
1 tbs ghee

Method:
Quarter the makhanas. Cut coconut into slices. Heat the ghee and lightly fry the coconut slices till golden. Remove immediately. Fry the makhanas in the remaining ghee till golden. Remove from heat.
In a large pan, take 1 cup water and 3 cups sugar. Bring to a boil. Stir till the sugar is completely dissolved. Boil for 5-6 minutes or till the syrup starts foaming and you have a syrup of 2 string consistency ready with you. Add in the fried makhana and coconut and stir continuously till the mixture turns frothy. Remove on a greased thali and allow to set for 2 hours. Break into pieces before offering.

Panchamitra:
Preparation Time: 10 minutes

Ingredients:
1 cup yoghurt
1 cup milk
1 tbsp ghee
2 tbsp honey
2 tbsp panch meva, chopped
Few holi basil leaves (tulsi)

Method:
Mix together all the ingredients.


Meva Kheer
Preparation Time: 10 minutes
Cooking time: 20 minutes

Ingredients:
½ L Milk
5 tbsp Sugar
½ cup makhana
¼ cup mixed dry fruits, chopped

Method:
Bring the milk to a boil. Cook till the milk is slightly reduced. Add in the chopped dry fruits and the makhanas. Add the sugar and cook for 8-10 minutes till the kheer is slightly reduced. Remove from heat.


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