JANMASHTAMI BHOG RECIPES | JANMASHTAMI RECIPES | KRISHNA JANMASHTAMI RECIPES
Mawa paag is mainly made on the celebration of Janmashtami Bhog Recipes. You should also make this Panchmeva Mava Paag on this Janmashtami and offer it to Laddu Gopal Lord Krishna.
Table of Contents
- Sugar Powder – 2.75 cups (400 grams)
- Mawa – 2.25 cups (500 grams)
- Makhana – 1.5 cup (25 grams)
- Melon seeds – 1 cup
- Dry Coconut – 1.5 cup (100 grams grated)
- Almonds – one cup (75 grams)
- Gum – ¼ cup (50 grams)
- Ghee – ½ cup (100 grams)
How to make Janmashtami Bhog Recipes
- Put the pan on the gas and after adding watermelon seeds to the pan, fry them while stirring continuously until they are lightly flowered.
- The sound of chattering started coming from these and if there is a slight fragrance from it, then our seeds are ready to fry. The seeds have to be roasted on low heat. (It takes about 2 minutes to fry the seeds).
- When the seeds fry, take them out in a plate
- Now add grated coconut to the pan and stir it continuously and fry it on medium heat till it starts to color and smell.
- Fry the coconut in 1.5 minutes and it is ready, take it out in a plate.
- To fry the gum, add ghee to the pan and heat it slightly. If the glue is poured into medium hot or hot ghee, the glue remains raw or hard from inside.
- Fry in a little hot ghee and fry on low flame while stirring continuously. When the glue changes slightly and changes in color, take the glue out of the plate.
- Add almonds to the remaining ghee and stir fry continuously until it becomes light golden.
- Almonds are ready to fry in 2 minutes, take them out on a plate.
- Now add ghee to the ghee and shake it slightly and turn it into a golden brown color.
- It takes 3 minutes to roast Makhana. Take out the fried makhanas on a plate. Dry fruits are all roasted and ready.
- Place the roasted gum in the oven and take it out on a plate. Crush the Makhane and prepare it.
- Now place the almonds in the oven and prepare them in a fine paste and take them out on a plate.
Fry Mawa and Add Dry Fruit
- Now keep the pan on the gas and add mawa to it and fry it on a medium flame while stirring continuously until it changes color. Mawa is ready to fry in about 3 minutes
- Now add powdered sugar to this mawa and mix. After the mawa and sugar are well mixed, cook it for 2-3 minutes, after which add dry fruits and mix well.
- Stir the mixture on low flame for 4 to 5 minutes continuously until the consistency is firm.
- To test the mixture, take a little of the mixture in a bowl and if it freezes after cooling slightly, our mixture is ready.
- Now take a plate and lubricate it with ghee and spread the mixture in this plate and keep it to freeze.
- After 15-20 minutes, the mixture has frozen slightly and now make a dent on it. You can make its pieces smaller or larger as you wish.
- After 40 minutes, our dry fruit baking is ready, heat the plate down on a little gas so that the pug separates easily from the plate. Take out the mint pieces in a plate
- Mix dry fruit paag is ready to eat. Dry fruit baking can be stored in the refrigerator and used for 10–12 days.
- Fry all the dry fruits and prepare them well.
- When the color of mawa changes slightly and ghee starts separating, the fried mawa is ready.
- After the powdered sugar is thoroughly mixed in the mawa, cook it for 2-3 minutes, after which add dry fruit to it.
- After mixing dry fruit in the mawa, mix it while stirring continuously, until it reaches the consistency of freeze.
- You can take dry fruit as per your choice. You can remove dry fruits that you do not like, you can use dry fruit as much as you like.
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