Panchamrit

Panchamrit is traditionally prepared as part of religious and festive offerings, with recipes varying across regions, families and traditions.

Ingredients

Full-fat milk – 1 cup

cow ghee – 1 tbsp

Raw honey – 1 tbsp

jaggery powder – 1 tbsp

Curd – 1 tbsp

Fresh tulsi leaves – 1 tsp

 

Method

In a clean bowl, add the milk and curd. Mix gently until combined.

Add the ghee, honey and jaggery powder.

Stir until the ingredients are evenly combined. Allow the mixture to rest briefly if needed for the jaggery to dissolve.

Add fresh tulsi leaves just before serving.

Serve fresh as part of a festive offering or prasad.

Serving note: Panchamrit is best served fresh. If not consumed immediately, refrigerate it appropriately.

 

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Barnyard Millet ( Moraiyo/ samai) Kichdi

 Ingredients

1 cup  Moraiyo/Barnyard Millet  /samai 

1/4 cup moong dal washed and soaked in warm water 

1 small Potato, grated

carrot 1 finely chopped 

2 tbsp pure cow ghee  

1 tsp Jeera

1 inch Cinnamon  

Cloves 3

Green chilies to taste   

Ginger 1 tsp finely chopped/ grated

1 tbsp Groundnuts crushed  

3 tbsp Curd

Salt to taste

water 3- 31/2 cups

 

 Instructions

Mix water with the millet well, soak it. Wash, peel and chop the potatoes small, keep it soaked in water

 

For ‘tadka’ heat the ghee and add jeera, cinnamon and cloves.

When the jeera turns slightly brown and leaves an aroma, add the chopped green chilies, grated ginger and crushed groundnuts. 

 

When the groundnuts roast slightly, add the millet,dal, and drain the potatoes, carrot  and water to cook it, covered for 10-15 minutes, stirring in between, on medium flame.

 

Add curd and keep stirring on a slow flame till the water evaporates. 

 

Your piping-hot kichdi is ready to be eaten with coconut chutney or brinjal kotsu.

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Panjiri Nankhatai

Ingredients

1/2 Cup  cow ghee  

2 tbsp Edible gum

1/3 Cup Chopped almonds  

1/3 Cup Chopped cashew

1/3 Cup Chopped pumpkin seeds  

1/3 Cup Walnuts

1/2 Cup Powdered sugar  

1/4 tsp cardamom powder

1/4 tsp Dry ginger powder  

3 tbsp Milk

1/4 Cup Desiccated coconut  

3/4 Cup Maida

 

Instructions

 

Heat  ghee in a small pan.

Add edible gum and stir-fry until it puffs up well.

Remove the edible gum from the pan and set it aside.

In the same pan with leftover ghee, add powdered dry fruits. Roast until slightly coloured.

Remove from the pan and allow both the edible gum and dry fruits to cool.

Coarsely grind the cooled gond and dry fruits separately.

In a large mixing bowl, whisk  ghee and powdered sugar until light and creamy.

Add the ground edible gum, roasted dry fruits, and other ingredients.

Gently work the mixture with your fingers, adding just enough milk to bind it into a crumbly dough. Avoid making the dough too wet.

Take a small portion of the dough and roll it into a walnut-sized ball.

Gently flatten the ball between your palms. Place the flattened discs on a prepared baking tray.

Top each disc with extra nuts and saffron strands.

Bake in the oven at 180°C for 20-25 minutes.

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