Basant Panchami Special: Delicious Kesari Rajbhog recipe to make on an auspicious occasion

Basant Panchami is one of the important festivals of Hinduism. Every festival in Hinduism has great significance and there are some rituals that are performed on an auspicious day. Every year we all celebrate the festival of Basant Panchami on the fifth day of Shukla Paksha of Magha month. Goddess Saraswati is worshiped everywhere on this da.  Saraswati loves the yellow color very much and therefore there is aa tradition of wearing yellow color and eating yellow dish on Basant Panchami. Here is a step-by-step recipe of Kesari Rajbhog to make it on Basant Panchami.

Ingredients

Chenna 250 gms

Maida 1 tsp

Rawa  1 tsp

Green cardamom powder 1/2 tsp

Rose syrup 2 tbsp

Sugar 4-5 cups

Saffron

Almonds & pista

      Khoya grated 3 tbsp

 

Step By Step Recipe

Make smooth, fresh chenna by thoroughly kneading it. Add maida and rawa, then gently knead it. Make equal pieces of each (makes about 12-14).

Pista and almonds should soak in hot water for a little while. Drain and roughly slice them.

Now combine khoya, rose syrup, and green cardamom powder.

To make a smooth dough, knead it. Chop dry fruits together, then divide into equal amounts.

Place a portion of khoya inside each piece of chenna. Make small Balls from it

Take 1/2 cups of water and sugar should be combined in a container. Making a thin sugar syrup requires bringing it to a boil.

Add the saffron now. Gently add the stuffed chenna balls, then cook them on high for five minutes.

Add 1/2 cup of hot water, then cook for 5 minutes on high. It will be double in size. Remove from heat. Cool. Keep it in sugar syrup.  Put in freezer for 1 hour and serve it chilled.

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