I tried this recipe for Navaratri today and it came out very well.
Thick aval - 1.5 cups
Almonds - 1-2 handfuls
Sugar - As required
Saffron - As required
Milk - 1 gallon (I use whole)
Ghee - 3-4 spoons
Boil water and soak the almonds. Keep them aside.
Wash the aval, drain well.
In a pan, add the ghee and roast the washed aval until a nice aroma comes / it is fried well.
Transfer to a large container that can hold a gallon of milk. Add 1/2 gallon of milk and the fried aval and let it cook.
Meanwhile, peel the almonds and grind together with saffrons into a fine paste.
When the aval-milk mixture comes to a nice boil, stir for a few minutes, lower the flame and add the almond-saffron paste.
Let the whole mixture cook for 5-10 minutes. Add sugar, remaining 1/2 gallon milk and bring to a boil. When it comes to a boil, simmer for a 5-10 minutes and turn off the stove.
Optionally, you can add charoli seeds, crushed pistachios etc.
Let it cool down a bit.
Offer to Krishna and then to devotees.
Thick aval - 1.5 cups
Almonds - 1-2 handfuls
Sugar - As required
Saffron - As required
Milk - 1 gallon (I use whole)
Ghee - 3-4 spoons
Boil water and soak the almonds. Keep them aside.
Wash the aval, drain well.
In a pan, add the ghee and roast the washed aval until a nice aroma comes / it is fried well.
Transfer to a large container that can hold a gallon of milk. Add 1/2 gallon of milk and the fried aval and let it cook.
Meanwhile, peel the almonds and grind together with saffrons into a fine paste.
When the aval-milk mixture comes to a nice boil, stir for a few minutes, lower the flame and add the almond-saffron paste.
Let the whole mixture cook for 5-10 minutes. Add sugar, remaining 1/2 gallon milk and bring to a boil. When it comes to a boil, simmer for a 5-10 minutes and turn off the stove.
Optionally, you can add charoli seeds, crushed pistachios etc.
Let it cool down a bit.
Offer to Krishna and then to devotees.
No comments:
Post a Comment