Chappan Bhog | Shree Krishna | Lord Krishna | Sattvic food

KRISHNA JANMASHTAMI CHAPPAN BHOG

 

56 Special Food Items for Lord Krishna

One of the most popular and widely celebrated festivals in India is Krishna Janmashtami, celebrated by all Hindu devotees. People prepare 56 special food items for Lord Krishna on this day, also known as “Chappan Bhog”. This food shows people's unwavering devotion to Krishna. These 56 food items include various types of beverages, cereals, fruits and dry fruits, and sweets, The devotees of Lord Krishna customarily offer his favorite foods as bhog or offering.

Why are there 56 items in the “Chappan Bhog”?

To please Lord Indra, the god of storms and rains, and to bring him timely rains and good crops, the farmers of Vrindavan used to offer him plenty of food as Prasad. Little Krishna felt that this method was unfair to the farmers. Ordered them to stop giving this food. Lord Indra was enraged at not getting his due worship and grand feast and started a great deluge and hailstorm in the small village of Vrindavan.

Due to continuous rain for several days, the flood situation had arisen. Lord Krishna called everyone to Mount Govardhan and lifted it on his little finger so that no one could take shelter under it to avoid drowning. Lord Indra kept the mountain fixed on his little finger for seven days until he realized his mistake and the rain stopped.

Lord Krishna did not eat a single grain for seven days. It is believed that Lord Krishna used to lift the Govardhan Mountain without eating an average of eight praharas every day. To express gratitude, the people of Vrindavan prepared 56 dishes (8 Praharas x 7 Days) and dedicated them at the end of the seventh day.

 

Following is the list of 56 food items included in Bhog

1.    Makkhan Mishri

2.    Kheer

3.    Rasgulla

4.    Jeera Ladoo

5.    Jalebi

6.    Rabri

7.    Malpua

8.    Mohanbhog

9.    Moong dal ka halwa

10.  Ghewar

11.  Peda

12.  Cashews

13.  Almonds

14.  Pistachios

15.  Elaichi

16.  Panchamrut

17.  Shakkarpaara

18.  Mathri

19.  Chutney

20.  Murabba

21.  Mango

22.  Banana

23.  Grapes

24.  Apple

25.  Plum

26.  Raisins

27.  Pakoda

28.  Saag

29.  Curd

30.  Rice

31.  Dal

32.  Kadi

33.  Chila

34.  Papad

35.  Khichadi

36.  Brinjal

37.  Bottle gourd

38.  Poori

39.  Tikkis

40.  Dalia

41.  Ghee

42.  Honey

43.  Butter

44.  Malai

45.  Kachori

46.  Roti

47.  Coconut water

48.  Almond milk

49.  Butter Milk

50.  Shikanji

51.  Channa

52.  Sweet Rice

53.  Bhujia

54.  Supaari

55.  Saunf

56.  Paan

All these food items are prepared and offered in a specific order, first the Milk items, then the Spicy savory items, and finally the Sweets and Mukwas.

HAPPY JANMASHTAMI TO ALL.

Following is the 56 food items preparation details in Bhog for LORD SHRI KRISHNA

An important note: In all the above 56 Prasad Bhogas, onion and garlic are used in some of the dishes, but some devotees consider onion and garlic to be taboo during Chaturmas, so they should prepare the dish without using both.

 

1. Makkhan Mishri:

Makkhan Mishri is a traditional Indian sweet dish that is made with milk, sugar, and ghee. Makkhan mishri has a rich, creamy flavor and a slightly sweet taste. Here is a recipe for makkhan mishri:

Ingredients:

1 liter of whole milk

1 cup sugar

1/2 cup ghee

Instructions:

Bring the milk to a boil in a large saucepan.

Reduce the heat to low and simmer for 30 minutes, or until the milk has thickened and turned into a cream.

Stir in the sugar and ghee.

Continue to cook, stirring occasionally, for 20-30 minutes, or until the mixture has become thick and syrupy.

Pour the makkhan mishri into a bowl or pan and allow it to cool completely.

Serve the makkhan mishri warm or cold.

2. Kheer:

Also known as Payasam, is a dessert made from milk, rice, and sugar. It is a creamy and flavourful dish that is often served warm or cold.

Ingredients:

1 liter of whole milk

1/2 cup basmati rice, rinsed and drained

1 cup sugar

1/2 teaspoon ground cardamom

1/4 teaspoon saffron threads

1/4 cup rose water (optional)

Instructions:

In a heavy-bottomed saucepan, combine the milk and rice. Heat gradually over medium heat while stirring constantly until it reaches a boiling point.

Reduce heat to low and simmer for 20-30 minutes, or until the rice is cooked through and the milk has thickened.

Stir in the sugar and cardamom.

Continue to cook, stirring occasionally, for 10-15 minutes, or until the Kheer reaches the desired sweetness.

Remove from heat and stir in the saffron threads and rose water (if using). Serve warm or cold.

3. Rasgulla:

is a delicious and popular dessert that is easy to make at home. Here is a simple recipe for Rasgulla:

Ingredients:

1 liter of whole milk

1/2 cup lemon juice or vinegar

1 cup sugar

1/2 teaspoon cardamom powder

Instructions:

Bring the milk to a boil in a heavy-bottomed saucepan over medium heat.

Adjust the heat to low and let it simmer for 5 minutes.

Add the lemon juice or vinegar and stir until the milk curdles.

Drain the whey and rinse the curds under cold water.

Squeeze the curds to eliminate the excess water.

Knead the curds until they are smooth and elastic.

Shape the curds into small balls.

Place the balls in a saucepan and add enough sugar syrup to cover them completely.

Bring the syrup to boiling point by heating it over medium heat.

Reduce the heat to low and simmer for 15-20 minutes, or until the Rasgulla are soft and spongy.

Remove the Rasgulla from the syrup and let them cool.

Serve the Rasgulla chilled.

4. Jeera Ladoo:

is a popular Indian sweet dish made from wheat flour, ghee, jaggery, and cumin seeds. It is a chewy and flavourful dessert that is often served as a snack or dessert. Here is a simple recipe for Jeera ladoo:

Ingredients:

1 cup wheat flour

1 cup ghee

1 cup jaggery, grated

1 teaspoon cumin seeds

1/2 teaspoon salt

Instructions:

In a large skillet, heat the ghee over medium heat.

Add the wheat flour and cook, stirring constantly, until the flour is golden brown.

Remove the pan from the heat and let the flour cool slightly.

In a large bowl, combine the cooled flour, jaggery, cumin seeds, and salt.

Work on the mixture by kneading until it reaches a state of smoothness and elasticity.

Divide the dough into small balls.

Put effort into kneading the mixture until it achieves a smooth and elastic state.

Add the ladoos to the ghee and cook, turning occasionally, until they are golden brown.

Remove the ladoos from the ghee and drain on paper towels.

Serve the ladoos warm or cold.

5. Jalebi:

A recipe for making Jalebi:

Ingredients:

1 cup all-purpose flour (maida)

1/2 cup corn flour (optional)

1/2 teaspoon baking soda

1/2 teaspoon food color (optional)

1/2 cup curd (yogurt)

1 cup water

3 cups sugar

3 cups water

1/2 teaspoon lemon juice (optional)

A pinch of saffron strands (optional)

A few drops of rose water (optional)

Instructions:

In a bowl, combine the flour, corn flour, baking soda, and food color (if using).

Add the curd and water and mix until a smooth batter forms.

Cover the batter and let it rest for 30 minutes.

Meanwhile, make the sugar syrup. In a saucepan, combine the sugar, water, and lemon juice (if using). Bring to a boil over medium heat.

Reduce the heat to low and simmer for 10 minutes, or until the syrup reaches one-string consistency.

Add the saffron strands and rose water (if using) and stir to combine.

Heat the oil in a deep frying pan over medium heat.

Dip a piping bag or a funnel into the batter and make a spiral shape in the hot oil.

Fry the Jalebi in batches until they are golden brown and crispy.

Remove the Jalebi from the oil and drain them on a paper towel.

Immediately dip the Jalebi in the sugar syrup.

Serve the Jalebi hot or warm.

6. Rabri:

A recipe for making Rabri:

Ingredients:

1 litter full-fat milk

1/2 cup sugar

1/4 teaspoon cardamom powder

1/4 teaspoon saffron threads, soaked in 2 tablespoons warm milk for 10 minutes

1/4 cup chopped nuts (optional)

Instructions:

Rinse a heavy-bottomed pan with water and wipe it dry. Add the milk to the pan and heat it over medium heat.

Stir the milk from time to time to keep it from clinging to the pan's lower surface.

Once the milk starts to simmer, reduce the heat to low and let it cook for 45-60 minutes, stirring occasionally.

As you continue, the milk will thicken and its quantity will diminish.

Once the milk has reduced to about 1/3 of its original volume, add the sugar and cardamom powder.

Stir until the sugar dissolves.

Add the saffron threads and their soaking milk.

Stir and cook for another 5-10 minutes, or until the Rabri reaches your desired consistency.

Remove the Rabri from the heat and let it cool slightly.

Stir in the chopped nuts, if using.

Serve warm or chilled.

7. Malpua:

A recipe for making Malpua:

Ingredients:

1 cup all-purpose flour (Maida)

1/4 cup semolina (sooji)

1/4 cup sugar

1/2 teaspoon cardamom powder

1/4 teaspoon salt

1 cup of milk, using a full-fat or whole variety

Ghee for frying

Sugar syrup (chasni)

Instructions:

In a mixing bowl, combine the flour, semolina, sugar, cardamom powder, and salt.

Add the milk and mix until the batter is smooth and free of lumps.

Put a lid on the batter and grant it a rest period of no less than 30 minutes.

Allow the ghee to melt and heat up in a frying pan over medium heat.

Pour a ladleful of batter into the hot ghee and spread it out to form a thin pancake.

Fry the Malpua for 2-3 minutes per side, or until golden brown.

Remove the Malpua from the pan and drain it on a paper towel.

Repeat steps 5-7 with the remaining batter.

To make the sugar syrup, combine the sugar and 1 cup of water in a saucepan.

Heat the syrup over medium heat, stirring occasionally, until the sugar dissolves and the syrup comes to a boil.

Reduce the heat to low and simmer the syrup for 10-15 minutes, or until it reaches a thick, syrupy consistency.

Add the saffron threads and cardamom powder to the sugar syrup and stir to combine.

Dip the Malpua in the sugar syrup and serve warm.

8. Mohanbhog:

A recipe for making Mohanbhog:

Ingredients:

1 cup semolina (sooji)

1/2 cup sugar

1 cup milk

1/2 cup ghee

1 bay leaf

1 teaspoon cardamom powder

1/4 cup raisins

1/4 cup almonds, chopped

1/4 cup cashews, chopped

Instructions:

Place the ghee in a large saucepan and heat it on medium heat. Add the bay leaf and fry for a few seconds.

Add the semolina and roast until light golden brown, stirring constantly.

Gradually add the milk, stirring constantly to prevent the mixture from sticking to the bottom of the pan.

Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, stirring occasionally.

Add the sugar and cardamom powder and stir until the sugar dissolves.

Stir in the raisins, almonds, and cashews.

Serve warm or chilled.

9. Moong dal ka halwa:

A recipe for making Moong Dal Ka Halwa:

Ingredients:

1 cup of yellow moong dal, split and devoid of husk.

1 cup water

1 cup sugar

1/2 cup ghee

1/2 teaspoon cardamom powder

1/4 teaspoon saffron strands

1/4 cup chopped nuts (optional)

Instructions:

Rinse the moong dal in a colander until the water runs clear.

Add the moong dal and water to a pressure cooker and pressure cook for 3-4 whistles on medium heat.

Let the pressure release naturally for 10 minutes, then open the pressure cooker.

Mash the moong dal with a potato masher or a whisk until smooth.

Allow the ghee to melt and heat up in a pan with a substantial bottom over medium heat.

Add the mashed moong dal and cook, stirring constantly, for 5-7 minutes, or until the mixture is dry and crumbly.

Add the sugar and cardamom powder and stir until the sugar dissolves.

Cook, stirring constantly, for 10-15 minutes, or until the halwa is thick and creamy.

Stir in the saffron strands and chopped nuts, if using.

Serve warm or chilled.

10.  Ghewar:

A recipe for making Ghewar:

Ingredients:

1 cup all-purpose flour (maida)

1/2 cup semolina (sooji)

1/2 cup sugar

1/2 teaspoon cardamom powder

1/4 teaspoon salt

1 cup milk

1/4 cup ghee, melted

1/4 cup lemon juice

Ghee for frying

Sugar syrup (chasni)

Instructions:

In a mixing bowl, combine the flour, semolina, sugar, cardamom powder, and salt.

Add the milk and mix until the batter is smooth and free of lumps.

Add the melted ghee and lemon juice and mix well.

Allow the ghee to melt and heat up in a pan over medium heat.

Pour a ladleful of batter into the hot ghee and spread it out to form a thin circle.

Fry the ghewar for 1-2 minutes per side, or until golden brown.

Remove the ghewar from the pan and drain it on a paper towel.

Repeat steps 5-7 with the remaining batter.

To make the sugar syrup, combine the sugar and 1 cup of water in a saucepan.

Heat the syrup over medium heat, stirring occasionally, until the sugar dissolves and the syrup comes to a boil.

Reduce the heat to low and simmer the syrup for 10-15 minutes, or until it reaches a thick, syrupy consistency.

Dip the ghewar in the sugar syrup and serve warm.

11.  Peda:

A recipe for making Peda:

Ingredients:

1 cup milk powder

1 cup sugar

1/4 cup ghee

1/2 teaspoon cardamom powder

A few drops of food coloring (optional)

Instructions:

In a mixing bowl, combine the milk powder, sugar, ghee, and cardamom powder.

Mix well until a smooth dough forms.

If desired, add a few drops of food coloring to the dough.

Divide the dough into equal pieces and shape them into small balls.

Flatten the balls slightly and place them on a plate.

12.  Cashews.

13.  Almonds.

14.  Pistachios.

15.  Elaichi.

16.  Panchamrut:

A recipe for making Panchamrut:

Ingredients:

1 cup milk

1 cup yogurt

1/2 cup ghee

1/2 cup honey

1/4 cup sugar

Instructions:

Blend together all the ingredients in a bowl until thoroughly combined.

Serve the Panchamrut immediately or store it in the refrigerator for up to 2 days.

17.  Shakkarpaara:

A recipe for making Shakkarpaara:

Ingredients:

1 cup all-purpose flour (maida)

1/4 cup ghee, melted

1/4 teaspoon salt

1/2 cup sugar syrup (chasni)

Sesame seeds (optional)

Instructions:

In a mixing bowl, combine the flour, ghee, and salt.

Mix well until a smooth dough forms.

Divide the dough into equal pieces and roll each piece out into a thin circle.

Cut the circles into small squares or triangles.

Fry the Shakkarpaara in hot ghee over medium heat, stirring occasionally, until golden brown.

Remove the Shakkarpaara from the pan and drain them on a paper towel.

Dip the Shakkarpaara in the sugar syrup and coat them evenly.

Sprinkle with sesame seeds, if desired.

Serve the Shakkarpaara warm or at room temperature.

18.  Mathri:

A recipe for making Mathri:

Ingredients:

2 cups all-purpose flour (maida)

2 tablespoons semolina (sooji)

1 teaspoon carom seeds (ajwain)

1 teaspoon salt

2 tablespoons ghee, melted

Water as needed

Oil for frying

Instructions:

In a large bowl, combine the flour, semolina, carom seeds, and salt.

Add the ghee and mix well until the flour resembles breadcrumbs.

Add water, 1 tablespoon at a time, and knead to form a soft dough.

Place a damp cloth over the dough, allowing it to rest for 30 minutes. Following this, divide the dough into petite portions.

Form each portion into a small ball after the 30-minute resting period. Flatten and shape each ball into a thin, 6-inch diameter circle.

In a frying pan heat oil over medium heat.

Fry the Mathri in the hot oil, one at a time, until golden brown on both sides.

Remove the Mathri from the pan and drain them on a paper towel.

Serve the Mathri hot or at room temperature.

19.  Chutney:

A recipe for making Chutney:

Ingredients: 

1 onion, chopped

2 tomatoes, chopped

1 green chili, chopped (optional)

1/2 cup cilantro leaves, chopped

1/2 cup mint leaves, chopped

1 teaspoon ginger, grated

1 teaspoon garlic, minced

1 tablespoon lemon juice

1 teaspoon salt

1/2 teaspoon black pepper

Instructions: 

Heat some oil in a pan over medium heat. Add the onion and cook until softened about 5 minutes.

Add the tomatoes, green chili (if using), cilantro, mint, ginger, garlic, lemon juice, salt, and pepper. Cook for 5 minutes more, or until the tomatoes are soft and the chutney has thickened.

Let cool slightly, then transfer to a blender or food processor and blend until smooth.

20.  Murabba:

A recipe for making Murabba:

Ingredients:

1 kg of fruit, such as Indian gooseberry (Amla), mango, apricot, or quince

1.5 kg of sugar

1/2 cup water

1/2 teaspoon cardamom powder

1/4 teaspoon saffron strands

1/4 teaspoon black peppercorns

Instructions:

Wash the fruit and prick it with a fork.

In a large pot, combine the fruit, sugar, water, cardamom powder, saffron strands, and black peppercorns.

Heat the mixture over medium heat until it reaches a boiling point, occasionally giving it a stir.

Reduce the heat to low and simmer for 1-2 hours, or until the fruit is soft and the syrup has thickened.

Take the pot off the stove and allow the Murabba to cool down entirely.

Store the Murabba in an airtight container in a cool, dark place.

21.  Mango.

22.  Banana.

23.  Grapes.

24.  Apple.

25.  Plum.

26.  Raisins.

27.  Pakoda:

A recipe for making Pakoda:

Ingredients:

1 cup gram flour (besan)

1/2 cup rice flour

1/2 teaspoon salt

1/2 teaspoon turmeric powder

1/4 teaspoon red chili powder

1/4 teaspoon ajwain seeds (carom seeds)

1/4 teaspoon hing (Asafoetida)

Oil for frying

Instructions:

In a mixing bowl, combine the gram flour, rice flour, salt, turmeric powder, red chili powder, ajwain seeds, and hing.

Add water, 1 tablespoon at a time, and mix until a thick batter forms.

Add the chopped onions and mix well.

Warm up oil in a frying pan set to medium heat.

Spoon the batter into the heated oil in the frying pan.

Fry the Pakoda in batches until golden brown on both sides.

Remove the Pakoda from the pan and drain them on a paper towel.

Serve the Pakoda hot with chutney or ketchup.

28.  Saag:

A recipe for making Saag:

Ingredients:

1 bunch of mustard greens, washed and chopped

1 bunch spinach, washed and chopped

1 bunch bathua (Chakvat), washed and chopped

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder

1/2 teaspoon garam masala

1/4 teaspoon salt

1/4 cup oil

1/2 onion, chopped

2 cloves garlic, minced

1 inch ginger, minced

Instructions:

Warm the oil in a spacious pot on medium heat.

Introduce the onion into the pot and sauté until it turns tender, approximately 5 minutes.

Incorporate the garlic and ginger, allowing them to cook for an additional minute.

Add the mustard greens, spinach, bathua, turmeric powder, red chili powder, garam masala, and salt.

Cook, stirring occasionally, until the greens are wilted, about 5 minutes.

Serve hot with roti or rice.

29.  Curd:

A recipe for making curd:

Ingredients:

1 liter of whole milk

1 tablespoon curd (yogurt)

1/4 teaspoon salt

Instructions:

Heat the milk in a heavy-bottomed pan over medium heat.

Stir occasionally to prevent the milk from sticking to the bottom of the pan.

After the milk reaches its boiling point, lower the heat and let it simmer on low for 5 minutes.

Take the pan off the heat and allow the milk to cool slightly.

Add the curd and salt to the milk and stir to combine.

Cover the pan with a lid and let it sit in a warm place for 8-10 hours, or until the curd has set.

Once the curd has set, stir it gently to break it up.

Keep the curd in an airtight container in the refrigerator, where it can be stored for up to a week.

30.  Rice:

A recipe for making rice:

Ingredients:

1 cup rice

2 cups water

1/2 teaspoon salt

Instructions:

Wash the rice under running water in a fine-mesh strainer until the water runs clear.

Combine the rice, water, and salt in a medium saucepan.

Heat the water to a boiling point over medium heat.

Decrease the heat to low, cover the saucepan, and let the rice simmer for 15 minutes.

Take the pan away from the heat source and allow the rice to rest, covered, for 5 minutes.

Fluff the rice using a fork and serve.

31.  Dal:

A recipe for making dal:

Ingredients:

1 cup dal (split lentils)

2 cups water

1 teaspoon turmeric powder

1/2 teaspoon salt

1/4 teaspoon garam masala

1/4 cup chopped cilantro, for garnish

Instructions:

Rinse the dal in a fine-mesh strainer until the water runs clear.

Add the dal, water, turmeric powder, and salt to a medium saucepan.

Heat the water on medium flame until it reaches a boiling point.

Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the Dal is soft.

Stir in the garam masala and cilantro.

Serve hot.

32.  Kadi:

A recipe for making Kadi:

Ingredients:

1 cup gram flour (besan)

1 teaspoon turmeric powder

1/2 teaspoon red chili powder

1/2 teaspoon salt

1/4 cup oil

1 teaspoon cumin seeds

1/2 onion, chopped

2 cloves garlic, minced

1 inch ginger, minced

1/2 cup yogurt

2 cups water

Cilantro leaves, for garnish

Instructions:

In a mixing bowl, combine the gram flour, turmeric powder, red chili powder, and salt.

Add water, 1 tablespoon at a time, and mix until a smooth batter forms.

Warm the oil in a generously sized pot set over medium heat.

Toss in the cumin seeds and sauté until they begin to crackle.

Incorporate the onion and cook until it turns tender, approximately 5 minutes.

Add the garlic and ginger, allowing them to cook for an additional minute.

Add the yogurt and mix well.

Pour in the water and bring the mixture to a boil.

Reduce the heat to low and simmer for 10 minutes, or until the Kadi thickens.

Stir in the gram flour batter and cook for 5 minutes more, or until the Kadi is smooth and creamy.

Garnish with cilantro leaves and serve hot.

33.  Chila:

A recipe for making Besan ka Chila (chickpea flour pancake):

Ingredients:

1 cup gram flour (besan)

1/2 teaspoon turmeric powder

1/2 teaspoon salt

1/4 teaspoon red chili powder

1/2 cup water

Oil for cooking

Instructions:

In a mixing bowl, combine the gram flour, turmeric powder, salt, and red chili powder.

Add water, 1 tablespoon at a time, and mix until a smooth batter forms.

Introduce the water and heat the mixture until it reaches a boiling point.

Add a small amount of oil to the pan.

Pour 1/4 cup of the batter into the pan and spread it out into a thin circle.

Allow the Chila to cook for around 2 to 3 minutes on each side until a delightful golden brown hue is achieved.

Repeat steps 5-6 with the remaining batter.

Serve the Chila hot with your favorite chutney or yogurt.

34.  Papad:

A recipe for making Papad:

Ingredients:

1 cup urad dal flour

1/4 teaspoon salt

1/4 teaspoon turmeric powder

Water as needed

Oil for deep frying

Instructions:

In a mixing bowl, combine the urad dal flour, salt, and turmeric powder.

Add water, 1 tablespoon at a time, and mix until a smooth dough forms.

Work the dough by kneading it for approximately 5 minutes, or until it attains a texture that is both smooth and elastic.

Divide the dough into small balls.

Flatten each ball into a slender circle, measuring roughly 6 inches across in diameter.

Warm up oil in a deep frying pan on medium heat.

Fry the papads one at a time until they are golden brown and crispy.

Remove the papads from the pan and drain them on a paper towel.

Serve the papads hot or at room temperature.

35.  Khichadi:

A recipe for making Khichdi:

Ingredients:

1 cup rice

1 cup moong dal (split moong beans)

2 cups water

1 teaspoon turmeric powder

1/2 teaspoon salt

1/4 teaspoon garam masala

Ghee or oil, for cooking

1 teaspoon cumin seeds

1/2 onion, chopped

2 cloves garlic, minced

1 inch ginger, minced

1/2 cup chopped cilantro, for garnish

Instructions:

Rinse the rice and dal in a fine-mesh strainer until the water runs clear.

Heat the ghee or oil in a large pot over medium heat.

Toss in the cumin seeds and sauté them until they begin to sizzle.

Incorporate the onion and cook it until it turns tender, typically around 5 minutes.

Add the garlic and ginger, and continue cooking for an extra minute.

Add the rice, dal, turmeric powder, salt, and garam masala.

Stir to coat the ingredients in the ghee or oil.

Introduce the water and heat it until it reaches the boiling point.

Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the Khichdi is cooked through.

Use a fork to gently separate and loosen the grains of the Khichdi, then serve it while hot.

36.  Brinjal:

A recipe for making Brinjal Bhaji (fried eggplant):

Ingredients:

2 large eggplants, cut into 1-inch thick slices

1/2 cup gram flour (besan)

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder

1/2 teaspoon salt

1/4 cup oil

Instructions:

In a mixing bowl, combine the gram flour, turmeric powder, red chili powder, and salt.

Dip the eggplant slices in the batter and coat them evenly.

Warm up the oil in a skillet over medium heat.

Pan-fry the eggplant slices in separate batches until they achieve a delightful golden-brown hue on both sides.

Take out the eggplant slices from the skillet and let them drain on a paper towel.

Serve the brinjal Bhaji hot with your favorite chutney or yogurt.

37.  Bottle Gourd:

 A simple recipe for making Bottle Gourd sabzi (curry):

Ingredients:

1 medium-sized bottle gourd, peeled and cut into cubes

1 tablespoon oil

1 teaspoon cumin seeds

1/2 onion, chopped

2 cloves garlic, minced

1 inch ginger, minced

1 teaspoon turmeric powder

1/2 teaspoon red chili powder

1/2 teaspoon coriander powder

1/4 teaspoon garam masala

1/2 cup water

Salt to taste

Instructions:

Warm the oil in a skillet placed over medium heat.

Toss in the cumin seeds and sauté until they begin to crackle.

Introduce the onion and cook until it turns tender, approximately 5 minutes.

Add the garlic and ginger, letting them cook for an additional minute.

Add the turmeric powder, red chili powder, coriander powder, garam masala, and salt.

Cook for 1 minute more, stirring constantly.

Add the Bottle Gourd cubes and water.

Bring to a boil, then reduce the heat to low and simmer for 15 minutes, or until the bottle gourd is soft.

Serve hot with rice or roti.

38.  Puri:

A recipe for making Puri:

Ingredients:

1 cup whole wheat flour (Atta)

1/2 teaspoon salt

1/2 cup water, or more as needed

Oil for frying

Instructions:

Take a mixing bowl and blend the flour together with a pinch of salt.

Add water, 1 tablespoon at a time, and mix until a soft dough forms.

Work the dough for about 5 minutes, or until it transforms into a texture that's both smooth and elastic.

Place a damp cloth over the dough, covering it, and allow it to rest for approximately 30 minutes.

Divide the dough into small balls.

Flatten each ball into a slender circle, aiming for a diameter of around 6 inches.

Warm up the oil in a frying pan set to medium heat.

Fry the puris one at a time until they are golden brown and puffed up.

Remove the puris from the pan and drain them on a paper towel.

Serve the puris hot with your favorite curry or chutney.

39.  Tikkis:

A recipe for making Tikkis:

Ingredients:

2 medium potatoes, boiled and mashed

1/2 onion, finely chopped

1/2 cup chopped cilantro

1 teaspoon ginger-garlic paste

1 teaspoon garam masala

1/2 teaspoon red chili powder

1/2 teaspoon salt

1/4 cup bread crumbs

Oil for frying

Instructions:

In a mixing bowl, combine the mashed potatoes, onion, cilantro, ginger-garlic paste, garam masala, red chili powder, and salt.

Mix well to combine.

Add the bread crumbs and mix until the mixture is firm enough to hold its shape.

Divide the mixture into small balls.

Flatten each ball into a patty.

Warm up the oil in a skillet on medium heat.

Fry the Tikkis in batches until golden brown on both sides.

Take the Tikkis out of the pan and let them drain on a paper towel.

Serve the Tikkis hot with your favorite chutney or yogurt.

40.  Dalia:

A recipe for making Dalia (broken wheat porridge):

Ingredients:

1 cup Dalia (broken wheat)

2 cups water

1/2 teaspoon salt

1/4 teaspoon sugar

Ghee or oil, for cooking

1 teaspoon cumin seeds

1/2 onion, chopped

1/2 green chili, chopped

1/2 cup chopped cilantro

Instructions:

Rinse the Dalia in a fine-mesh strainer until the water runs clear.

Add the Dalia, water, salt, and sugar to a saucepan.

Bring to a boil over medium heat.

Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the Dalia is soft.

Warm the ghee or oil in a small frying pan on medium heat.

Toss in the cumin seeds and sauté them until they begin to crackle.

Incorporate the onion and cook it until it turns tender, usually taking around 5 minutes.

Add the green chili and let it cook for an additional minute.

Stir the onion mixture into the Dalia.

Garnish with cilantro and serve hot.

41.  Ghee:

The steps on how to make ghee:

Heat a heavy-bottomed pan over medium heat.

Add 1 cup of unsalted butter.

Cook the butter, stirring occasionally, until it has melted and turned golden brown.

Gently remove any foam that appears on the top surface.

Continue cooking the butter for 5-7 minutes, or until the milk solids have settled to the bottom of the pan and the butter has turned a light amber color.

Remove the pan from the heat and let the ghee cool slightly.

Strain the ghee through a cheesecloth-lined sieve.

Transfer the ghee to a clean jar and let it cool completely.

42.  Honey.

43.  Butter:

The steps on how to make butter:

Heat heavy cream in a jar or canning jar.

Shake the jar vigorously for 5-7 minutes, or until the butter separates from the buttermilk.

Pour the mixture into a bowl, leaving the buttermilk behind.

Wash the butter under cold water until the water becomes clear.

Squeeze out any excess water.

Transfer the butter to a clean container and store it in the refrigerator.

44.  Malai:

To make malai, you will need:

Malai is a type of cream that is made from milk.

1 liter of whole milk

1/2 teaspoon of salt

Instructions:

Heat the milk in a pan with a sturdy bottom over medium flame until it comes to a boil.

Reduce the heat to low and simmer for 10 minutes, or until the milk has reduced by half.

Remove the pan from the heat and let the milk cool slightly.

Cover a strainer with a layer of cheesecloth and position it above a bowl.

Pour the milk into the strainer and let it drain for 30 minutes, or until the malai has separated from the whey.

Discard the whey and use the malai in your favorite recipe.

45.  Kachori:

A recipe for making Kachori:

Ingredients:

2 cups all-purpose flour (maida)

1/2 teaspoon salt

1/4 cup ghee, melted

Water, as needed

For the filling:

1 cup moong dal (split moong beans), soaked for 4-6 hours

1 tablespoon oil

1 teaspoon cumin seeds

1/2 teaspoon mustard seeds

1/2 teaspoon hing (asafoetida)

1 teaspoon turmeric powder

1 teaspoon coriander powder

1 teaspoon garam masala

1/2 teaspoon red chili powder

Salt to taste

1/2 cup chopped cilantro

Instructions:

To make the filling, drain the moong dal and grind it into a smooth paste.

Warm up the oil in a pan set over medium heat.

Toss in the cumin seeds and mustard seeds, sautéing them until they begin to sizzle.

Add the hing, turmeric powder, coriander powder, garam masala, red chili powder, and salt and cook for a minute more.

Add the ground moong dal and cook, stirring constantly, until the mixture is dry and crumbly.

Stir in the cilantro and set aside.

To make the dough, combine the flour, salt, and ghee in a mixing bowl.

Add water, 1 tablespoon at a time, and mix until a soft dough forms.

Work the dough for 5 to 7 minutes, or until it becomes smooth and exhibits elasticity.

Cover the dough with a damp cloth, allowing it to rest for approximately 30 minutes.

Partition the dough into uniformly sized portions.

Flatten each ball into a circular shape with a diameter of around 6 inches.

Add a spoonful of the filling at the center of each circle.

Fold the circle in half and secure the edges.

Warm up oil in a frying pan set on medium heat.

Fry the Kachori in batches until they are golden brown and puffed up.

Remove the Kachori from the pan and drain them on a paper towel.

Serve the Kachori hot with your favorite chutney or curry.

46.  Roti:

A recipe for making roti:

Ingredients:

2 cups whole wheat flour (Atta)

1/2 teaspoon salt

1/4 cup water, or more as needed

Oil for cooking

Instructions:

Blend the flour and salt together in a mixing bowl.

Add water, 1 tablespoon at a time, and mix until a soft dough forms.

Work the dough for 5 to 7 minutes, or until it achieves a smooth and elastic consistency.

Place a damp cloth over the dough, covering it, and allow it to rest for approximately 30 minutes.

Divide the dough into equal-sized balls.

Flatten each ball into a slender circle, aiming for a diameter of around 6 inches.

Heat a tawa (griddle) or frying pan over medium heat.

Cook the roti for 1-2 minutes per side, or until it is cooked through and has brown spots.

Take the roti out of the pan and serve it while it's still hot.

47.  Coconut water.

48.  Almond milk:

A recipe for making almond milk:

Ingredients:

1 cup almonds, soaked for at least 4 hours or overnight

4 cups water

1/4 teaspoon vanilla extract (optional)

1/4 teaspoon salt (optional)

Instructions:

Drain the almonds and rinse them well.

Place the almonds in a blender along with the water.

Blend on high speed for 2-3 minutes, or until the almonds are smooth and creamy.

Strain the almond milk through a nut milk bag or cheesecloth-lined sieve.

Discard the almond pulp.

Stir in the vanilla extract and salt, if desired.

Enjoy the almond milk chilled or at room temperature.

49.  Butter Milk:

A recipe for making buttermilk:

Ingredients:

1 cup milk

1 tablespoon vinegar or lemon juice

Instructions:

In a glass jar, combine the milk and vinegar or lemon juice.

Stir to combine.

Let the mixture sit at room temperature for 5-10 minutes, or until it has curdled.

Strain the buttermilk through a cheesecloth-lined sieve.

Enjoy the buttermilk chilled or at room temperature.

50.  Shikanji:

A recipe for making Shikanji:

Ingredients:

2 lemons, juiced

1/2 cup sugar

4 cups water

1/2 teaspoon black salt

1/4 teaspoon roasted cumin powder

1/4 teaspoon chat masala

Ice cubes, for serving

Mint leaves, for garnish (optional)

Instructions:

In a large pitcher, combine the lemon juice, sugar, water, black salt, roasted cumin powder, and chat masala.

Stir until the sugar dissolves.

Let the Shikanji cool in the fridge for a minimum of 30 minutes.

Serve the Shikanji with ice cubes and mint leaves, if desired.

51.  Channa:

A recipe for making Chana masala (chickpea curry):

Ingredients:

1 cup of dried chickpeas, soaked overnight and then drained.

1 tablespoon oil

1 onion, chopped

2 cloves garlic, minced

1 teaspoon ginger, minced

1 teaspoon turmeric powder

1 teaspoon coriander powder

1 teaspoon garam masala

1/2 teaspoon cayenne pepper

1/2 teaspoon salt

1/2 cup chopped tomatoes

1 cup vegetable broth

1/4 cup chopped cilantro, for garnish

Instructions:

Warm the oil in a sizable pot placed over medium heat.

Sauté the onion until it turns soft, which usually takes around 5 minutes.

Incorporate the garlic and ginger, cooking for an additional minute.

Add the turmeric powder, coriander powder, garam masala, cayenne pepper, and salt and cook for 1 minute more.

Add the tomatoes and cook until softened about 5 minutes.

Introduce the chickpeas and vegetable broth, then heat the mixture until it comes to a boil.

Reduce the heat to low and simmer for 20 minutes, or until the chickpeas are tender.

Garnish with cilantro and serve hot.

52.  Sweet Rice:

A recipe for making sweet rice (Kheer):

Ingredients:

1 cup basmati rice, rinsed and drained

4 cups milk

1/2 cup sugar

1/2 teaspoon cardamom powder

1/4 teaspoon saffron threads, soaked in 1 tablespoon of warm water for 10 minutes

Ghee or oil, for greasing the pan

Instructions:

Grease a large saucepan with ghee or oil.

Add the rice to the saucepan and stir to coat with the ghee or oil.

Incorporate the milk and heat it until it reaches a boiling point on a medium flame.

Reduce the heat to low and simmer, stirring occasionally, for 30 minutes, or until the rice is cooked through and the kheer has thickened.

Stir in the sugar and cardamom powder and cook for 5 minutes more, or until the sugar has dissolved.

Stir in the saffron threads and their soaking liquid and cook for 1 minute more.

Serve hot or cold.

53.  Bhujia:

A recipe for making Bhujia:

Ingredients:

1 cup gram flour (besan)

1/2 teaspoon salt

1/2 teaspoon red chili powder

1/4 teaspoon turmeric powder

1/4 teaspoon garam masala

1/4 teaspoon hing (asafoetida)

1/4 teaspoon oil

Water, as needed

Instructions:

In a mixing bowl, combine the gram flour, salt, red chili powder, turmeric powder, garam masala, and hing.

Add the oil and mix well.

Add water, 1 tablespoon at a time, and mix until a dough forms.

Work the dough for 5 to 7 minutes, or until it attains a texture that's both smooth and elastic.

Divide the dough into equal-sized balls.

Roll out each ball into a thin sheet.

Cut the sheet into thin strips.

Warm up the oil in a skillet on medium flame.

Fry the bhujia in batches until they are golden brown and crispy.

Remove the bhujia from the pan and drain them on a paper towel.

Serve the bhujia hot or cold.

54.  Supaari:

A recipe for making Supaari (areca nut):

Ingredients:

400 grams of areca nuts, peeled and sliced

1/2 cup water

1/2 cup sugar

1/4 cup jaggery (optional)

1/4 teaspoon cardamom powder

1/4 teaspoon cinnamon powder

A pinch of saffron threads

Instructions:

In a saucepan, combine the areca nuts, water, sugar, jaggery (if using), cardamom powder, cinnamon powder, and saffron threads.

Bring to a boil over medium heat.

Reduce the heat to low and simmer for 15 minutes, or until the areca nuts are soft and the syrup has thickened.

Remove the Supaari from the heat and let it cool completely.

Serve the Supaari at room temperature or chilled.

55.  Saunf:

The steps on how to make Saunf (fennel seeds):

Gather your ingredients:

1 cup fennel seeds

A clean, dry pan

A mortar and pestle (optional)

Preheat the pan over medium heat.

Instructions:

Add the fennel seeds to the pan and toast for 5-7 minutes, or until they are fragrant and slightly browned.

Remove the fennel seeds from the pan and let them cool completely.

If you are using a mortar and pestle, grind the fennel seeds to a fine powder.

Store the Saunf in an airtight container in a cool, dark place.

56.  Paan:

A recipe for making Paan:

Ingredients:

1 betal leaf (Paan patta)

1/2 teaspoon slaked lime (chuna)

1/4 teaspoon Paan masala

1/4 teaspoon fennel seeds (Saunf)

1/4 teaspoon cardamom powder

1/4 teaspoon rose petals (optional)

1/4 teaspoon silver varakh (edible silver leaf, optional)

1/4 teaspoon sweetmeat (optional)

Instructions:

Wash the betal leaf and pat it dry.

Spread a thin layer of slaked lime on the betal leaf.

Sprinkle the Paan masala, fennel seeds, cardamom powder, rose petals (if using), and silver varak (if using) on the slaked lime.

Place the sweetmeat (if using) on the Paan masala mixture.

Fold the betal leaf in half and then in half again, making a small packet.

Serve the Paan immediately.

An important note: In all the above 56 Prasad Bhogas, onion and garlic are used in some of the dishes, but some devotees consider onion and garlic to be taboo during Chaturmas, so they should prepare the dish without using both.

 

The 56 bhog is a beautiful and meaningful tradition that has been passed down for generations. It is a way to show devotion to Lord Shree Krishna and to share a delicious meal with family and friends.

JAI SHREE KRISHNA