Dhaniya Panjiri
A quintessential prasad, Panjiri is an aromatic and nutritious mixture offered during pujas. This version uses whole wheat flour, but a popular fasting variation uses coriander seed (dhaniya) powder instead. To make it, heat a few tablespoons of ghee
in a heavy-bottomed pan. Roast about a cup of whole wheat flour on low heat, stirring continuously for 12-15 minutes until it turns a nutty, golden brown. In the same pan, lightly toast chopped nuts like almonds and cashews. Let the roasted flour cool for about ten minutes before mixing in powdered sugar, the toasted nuts, and a pinch of cardamom powder. Mix well until it's crumbly and aromatic.
Makhana Kheer
Creamy, comforting, and perfect for festive fasting, Makhana Kheer is a delightful pudding made from fox nuts (phool makhana). Start by roasting one cup of makhana in a teaspoon of ghee until they become crisp. Set them aside. In the same pot, bring one litre of full-fat milk to a boil. Coarsely crush about half of the roasted makhana and add both the crushed and whole makhana to the simmering milk. Let it cook on low heat, stirring occasionally, until the milk thickens and the makhana softens. Add sugar to taste, a pinch of saffron for colour and aroma, and powdered cardamom. Garnish with chopped nuts before offering.
Gopalkala (Dahi Poha)
This dish is said to be a recreation of the meal Lord Krishna shared with his friends, mixing whatever they brought. Gopalkala is a simple, no-cook recipe that is both refreshing and symbolic. To prepare it, gently rinse one cup of thick poha (beaten rice) and let it soften for a few minutes. In a large bowl, whisk a cup of yogurt until smooth. Add the softened poha, finely chopped cucumber, grated fresh coconut, and a pinch of salt and sugar. For the tempering, heat a teaspoon of ghee, and add cumin seeds and chopped green chillies. Pour this over the poha mixture and mix well. Garnish with pomegranate seeds for a final touch.
Rava Laddu
These sweet semolina balls are a festival favourite across India and are surprisingly easy to make at home. In a pan, heat a quarter cup of ghee and lightly roast cashews and raisins until golden; then set them aside. In the same pan, roast one cup of coarse rava (semolina) on low heat until it releases a pleasant aroma, ensuring it doesn't brown. You can also add some desiccated coconut and roast it along with the rava. Transfer the mixture to a plate. In the pan, prepare a simple sugar syrup by boiling about three-quarters of a cup of sugar with a half cup of water. Add the roasted rava mixture, cardamom powder, and fried nuts to the syrup. Mix well, let it cool slightly, and then shape into balls while still warm.
Sabudana Kheer
Similar to Makhana Kheer, Sabudana Kheer is another popular fasting dessert made with tapioca pearls (sago). First, rinse one cup of sabudana and soak it in water for at least four to five hours, or until the pearls soften. Drain any excess water. Bring one litre of milk to a boil in a heavy-bottomed pan. Add the soaked sabudana and cook on medium heat, stirring frequently to prevent sticking, until the pearls turn translucent. Add sugar to your preference, some saffron strands, and a teaspoon of cardamom powder. Simmer for a few more minutes until the kheer reaches your desired consistency. It will thicken more as it cools. Serve warm or chilled, garnished with nuts.
Nariyal Ladoo (Coconut Ladoo)
These melt-in-your-mouth coconut ladoos are a simple, two or three-ingredient wonder. There are several ways to make them, but one of the easiest involves condensed milk. In a pan on low heat, dry roast about two cups of desiccated coconut for a few minutes until it's lightly fragrant but not browned. Add about a cup of sweetened condensed milk and mix well. Continue to cook for another two to three minutes, stirring constantly, until the mixture thickens and leaves the sides of the pan. Add a pinch of cardamom powder, mix, and let the mixture cool slightly. While it's still warm, grease your palms with a little ghee and roll the mixture into small, bite-sized balls. You can roll the finished ladoos in more desiccated coconut for a classic look.
