indian sweet

We celebrated Krishanashtami or Janamashtami with all love, devotion and fondness for God Krishna showing great enthusiasm on his birthday.
He is popular and most loved Indian God all over the world. He is the only God whose childhood we can relate to and become part of it. I knew people who take care of Krishna’s childhood idol as a child, giving Him bath and changing clothes every day. They even serve Him food thrice a day like we take care of our own child. In today’s busy generation, it needs lot of discipline and compassion in heart to take care of an idol, who demands nothing but still you cannot ignore His presence and take care of Him like a child. I really appreciate their devotion and love for the God. Coming back to Janamashtami celebration, this is the day for any gourmand to enjoy all kinds of delicacies cooked and offer to Lord Krishna on His birthday. I remember my Mom cooking at least 5 or 6 types of sweets, kheer and phalahar food with many curries to celebrate this occasion. I wish someday I can blog the sweets she makes on Janamashtami. Instead of barfi we used to call it panjiris and my favorite was and still is Nariyal barfi.

I am a total believer of all the rituals and traditions in our culture. Not being superstitious of doing things in details that are not important, I believe in celebrating festivals and occasions for happiness and association with friends and family. I don’t do things in deep details but try to mark the occasion with things I can do conveniently with a sense of freedom and devotion. Whatever we do on the name of God on any occasion or festival, comes back to our family and friends as “Prasad” to us. Its just the name but in reality we are doing things for ourselves and it help us connecting to people around us. I believe all the rituals have their own significance but due to the changing society we are loosing their gravity in the present times. And it makes sense as we are developed and equipped than horse and buggy days but what is alarming to me is the connection of our younger generation with our tradition and roots.

I can go and ramble much longer on this topic but now its time to talk about the 6th day after the birth of Lord Krishna’s celebration known as “Chatti” or “Shashti” utsav. This ceremony is performed on the sixth day (or within a week after sixth day) after the birth of the child. This is the first ceremony that is performed in the family to celebrate the arrival of child. Bua (father’s sister) performs puja for the mother and the child. Exchange of gifts and laughter completes the festivity of the day. Kadhi Chawal has some significance and it is a must dish to be cooked and served on the occasion.

I never seen my mom doing this chatti utsav back home while growing up but have seen this ceremony commonly after the birth of the child. Chatti is a synonym to kadhi chawal and one can relate the day with this feast. After I got married I heard about Krishna chatti from my Maasi (Mom’s sister). I was intrigued and convinced due to the chance of eating something savory after all the sweets binging on Janmashtami.

I celebrated 6th day after the birth of lord Krishna and offered kadhi chawal, one sweet and his favorite malai mishri. And the same comes back to us as a Prasad that we call “The Feast”.

Nariyal Ki Barfi – Celebrating Krishna Chatti

Author: Bhawana

Ingredients

3 cups Desiccated Coconut
2 cups Sugar
1 cup Water
2 cups Khoya, grated
Yellow Color
1 tsp. Cardamom Powder
Few Strands Saffron
Silvered Pistachios for garnishing

Instructions

Grease a square pan with ghee and keep aside.
Mix khoya and water in a pan and cook on low flame until it thickens and with no lumps.
Add sugar, mix it and cook for another 7-8 minutes on low flame.
Mix yellow color, cardamom powder and crushed saffron.
Check if the mixture is sticky and thicker in consistency.
Now add coconut, mix it well and switch off the flame.
Pour the mixture on the greased pan and spread evenly.
Garnish with pistachios slices.
Cover it with parchment paper, press it lightly for smooth texture.
Let it set for 3-4 hours.
Cut it in to square pieces and serve

I wanted to share a classic sweet recipe in the blog before Raksha Bandhan. But sometimes things become so out of control that time flies in front of your eyes and you just sit and watch it sliding away in helpless horror. Well, in simpler words people call it ” just lazy”. Yes! I was in that state for a while watching time flying away and sitting in denial on the couch thinking and planning about recipes. No matter how much I like cooking but there are times when it doesn’t feel the same. Sometimes you struggle to cook everyday meal for the family. Thank God! for take outs for such days. I realized there are some negative effects of being a “i like cooking Mom”. The family is so used to home cooked food they eschew outside food and expects anything cooked at home. Well, that’s what companionship is all about. Hubby dear, comes in handy on such days with his expertise and cooking repertoire.
In fact i was thinking about sharing his skills too in this podium. May be soon….

Few weeks back my mom asked my son if there is anything he wanted to have from India. Taking few minutes in thinking he had two things in the list. Motichoor Ladoo and Kaju katli.
That makes me realized I make all these fancy desserts and sweets but here my son craving for shudh desi Mithais. I keep a mum all this time but on the day of RakshaBandhan I decided to surprise my son with one of his favorites (for now, sure not for long). My little vacation helps me to take the task with all joy and excitement. With little research, it was a piece of cake. There are some techniques and patience that makes the recipe easy and delicious.

Motichoor is one of the famous and popular sweet in India. Festivals, weddings any occasion, ladoos mere presence makes it celebratory and special. For me their color itself is so warm and cheerful that can perk up any occasion or a party. I prefer motichoor over bondi ladoo. But that doesn’t make boondi ladoos any less.

I like to share some of my researched tips for better results.
I prefer frying boondis in desi ghee for extra taste and texture. It makes lot of difference in taste. The batter should be of pouring consistency and its always good to try it before frying on perforated spoon. If its not dropping well mix little more water and try again. Fry boondis on medium flame not more than minute and half. Add boondis in warm syrup always. If the boondis are not small for motichoor pulse it once in a blender.

Motichoor Ladoo

Recipe Type: Sweet/Dessert

Cuisine: Indian

Author: Bhawana

Ingredients

2 cups Besan (Gram Flour)
2 tbsp. Sooji (Semolina) fine
1 tbsp. Desi Ghee
Orange Color – according to preference
2 cups Sugar
1 cup Water
1 tsp. Lemon Juice
1 tsp. Cardamom Powder
1 tsp. Rose Water
3/4 Cup Melon Seeds, roasted
Silvered Pistachios for garnishing
Ghee/Oil to deep fey

Instructions

Seive the besan and add sooji, ghee and color.
Make a thin batter adding water in besan in pouring consistency.
Cover and keep aside for half an hour.
Heat sufficient ghee/oil in a skillet.
Cook suger with 1 cup of water and lemon juice to make syrup of one thread consistency.
Add cardamom powder, pinch of color, rose water in the syrup and keep aside.
Make boondis with the help of holding fine perforated spoon over the ghee.
Pour batter little by little at a time.
Fry boondis around 50-60 seconds on medium heat.
Warm the sugar syrup and add boondis and melon seeds.
Mix it well and keep aside for few minutes.
Make ladoos and garnish with pistachios.
Celebrate and enjoy the festive time!