Vishwakarma Puja is celebrated with much fervour in the Indian states of Assam, Uttar Pradesh, Karnataka, West Bengal, Bihar, Jharkhand, Odisha and Tripura although our neighbour, Nepal, also celebrates the day with a great deal gusto. We may possibly all have booked our tickets to go dwelling or made the decision what to put on for the celebrations but what is cooking for the bhog this calendar year?
The Hindu pageant will be celebrated on September 17 this 12 months which signifies it is just around the corner. If you are also tired of ingesting the classic mithai every year and seeking to cook dinner one thing one of a kind for Vishwakarma Bhog, here are some remarkable nevertheless delightful recipes to whip up:
1. Choco Elaichi Peda
150 ml chocolate flavored syrup
300 gm marie biscuit
150 ml condensed milk
1 tsp cardamom powder
50 gm desiccated coconut
10 gm sliced pistachios
clarified butter, for moulding
Food stuff Processor
1 silicon spatula
1 mixing bowl
In a food processor insert Marie biscuits and crush finely. Consider the crushed biscuit in a mixing bowl and increase chocolate flavoured syrup, condensed milk and cardamom powder. Mix the components comprehensively to sort a dough.
Apply butter or ghee on your palms and divide the mixture into equivalent portions. Variety clean spherical balls and flatten them to resemble Peda. Tuck in the desiccated coconut and pistachios in the center of the Peda. Refrigerate and use.
2. Choco sev barfi
120 grams feeka mava
40 ml chocolate flavored syrup
20 ml drinking water
80 + 40 grams feeka sev
Dry fruits slivers for garnish (almonds, pistachio)
1 mixing bowl
1 cake pan
In a pan, add feeka mava, chocolate flavoured syrup with water and warmth. Add 80 gm of sev, vanilla essence and mix effectively to form a thick mixture. Convert the heat off and get rid of it in a bowl, increase the leftover sev, established in a square 6-inch ring mould. Garnish with dry fruits slivers.
3. Choco-nut Kalakand
1 cup condensed milk
1 cup paneer, crumbled
1/4 teaspoon cardamom powder
¼ cup combined nuts, chopped (Pistachios or Almonds)
1/4 cup chocolate flavored syrup
A weighty bottom pan
A baking tray
Heat a significant base pan on medium flame. Insert condensed milk and prepare dinner till it is warm. Now include in crumbled paneer, cardamom powder, chocolate flavoured syrup and blend nicely. Stir constantly to prevent from burning.
After couple minutes, it will convert to thick mass and will start off to go away the sides of the pan. This is the time to flip the flame off. Acquire a greased tray and transfer the kalakand combination to the greased tray, distribute it to ¾ inch thickness.
Sleek the top evenly with the assistance of rubber spatula and major up with chopped nuts, pat lightly. Refrigerate the kalakand for 2-3 several hours. Following chilling slice into preferred styles and provide.
4. Jowar Laddu with Strawberry Flavour
3 cups roasted puffed jowar
¼ cup slivered almonds
½ tbsp cardamom powder
½ tsp dry ginger powder
2 tbsp roasted chironji
1 tsp ghee
1 cup jaggery / gud
Strawberry flavoured syrup – ½ cup
1 Non-adhere Saucepan
1 Non-stick Spoon
In a big kadai, warmth ghee and insert jaggery. Maintaining the flame reduced, stir constantly till the jaggery melts. Add strawberry flavoured syrup and stir on very low flame, until it turns frothy.
Look at the consistency by dropping syrup into a bowl of h2o. It should really variety a smooth ball. Flip off the flame and insert dry roasted murmura and combine carefully. Insert roasted puffed jowar, slivered almonds, cardamom powder, dry ginger powder and roasted chironji.
Mix till mixture is very well merged and jaggery syrup is coated nicely. Grease your hand with ghee or damp your hand with h2o. Put together ladoo when the mixture is nonetheless warm.
(Recipes: Chef Ranveer Brar)