5 Prasad Recipes That You Can Make at Home

India is home to many festivals. Devotees on these days perform many pujas to please the deities and seek his/her blessings. Even though the worshipers are fasting, they do not eat anything till the time of Paran, they prepare special food. Here is a list of 5 prasadams that you can make at home.

Mohan Bhog

Mohan Bhog requires the following ingredients: semolina, sugar, milk, water, ghee, raisins, bay leaves, cardamom powder, saffron and cashews. To make this prasad tasty, mix sugar, milk, water, cardamom powder and saffron in a pan. Allow the stove to heat until everything is melted. Add semolina. After that, slowly add milk. Continue stirring the mixture before turning off the gas. In another pan add melted ghee and fry raisins and cashews. Use them to decorate the mixture.

Coriander Panjiri

It is said to be one of Lord Krishna’s favorite prasadas. Coriander powder, powdered sugar, ghee, chopped almonds, raisins, cashews and misri are required to make dhania panjeeri. Since devotees cannot eat grains during fasting, wheat flour is replaced with coriander seed powder in the recipe. This dish is popular in Punjab and Uttar Pradesh regions.

Sooji Halwa

Take a big pan and add ghee. When it is warm, add semolina and roast well. When the texture of suji changes, add sugar and dry fruits and mix well. Don’t forget to add 2-5 drops of water at the end.

Makhan Mishri

Everyone knows Lord Krishna’s love for butter. He was also nicknamed ‘Makhan Chor’ because of his love for this dish. On this day, you can offer him Makhan Mishri. This recipe is very easy to make as all you need to do is mix the ground mixri in a bowl of butter. After mixing the two ingredients, add a good amount of Ganga Jal and garnish with dry fruits.

Charnamritham

Another easy-to-prepare prasadam recipe is charnamrut. The ingredients required to make it are milk, honey, tulsi leaves, Ganga water and curd. Using a large bowl, combine all the ingredients and stir them thoroughly until a smooth consistency is achieved. Once the liquid thickens, garnish with chopped almonds, raisins and cashews.

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