Udupi Krishna's Favourites For Krishna Janmaashtami - Pancha Kajjaaya - A Sweet Mixture

UDUPI KRISHNA'S FAVOURITES FOR 


KRISHNA JANMAASHTAMI

 PANCHA KAJJAAYA 

Pancha Kajjaaya is another Udupi Speciality offered to Udupi Sri Krishna.The ingredients were quite visible and it was very easy to prepare it after tasting the special prasaadam from the bag of Sampoorna Prasaadam from Udupi. 

 INGREDIENTS 

Bengal gram dal - 1/2 cup 

Grated copra ( dried coconut) - 1/2 cup 

Sugar - 1 cup 

Ghee - 1 tbsp 

Cashew nuts - a few 

Cardamom powder - 1 pinch 

METHOD 

1. Heat a drop of ghee in a pan and add the Bengal gram dal. 

2. Roast the dal till it becomes golden in colour giving out a pleasant aroma. 

3. Cool the roasted dal and grind it into a coarse sand like powder. 

4. Mix the coarse dal powder, grated copra,sugar and cardamom powder in a bowl. 

5. Heat the remaining ghee and fry the cashew nuts to a golden colour and mix with the ingredients in the bowl. 

Offer the crunchy and flavoursome Pancha Kajjaaya to the little Lord on His Janmaashtami and relish the blessed prasaadam.

Udupi Krishna's Favourites For Krishna Janmaashtami - Gullorige - Fried Coconut Cookies

 UDUPI KRISHNA'S FAVOURITES FOR 

KRISHNA JANMAASHTAMI 

GULLORIGE 

Gullorige is a special sweet offered to Udupi Sri Krishna which tastes like a sweet coconut cookie. Like all other children, the Divine Baby too loves this fried coconut cookie. 

INGREDIENTS FOR THE FILLING 

Roasted gram ( hurigadale)- 1/2 cup 

Grated copra ( dried coconut ) - 1 cup 

Sugar - 1 cup  

Cardamom powder - 1 pinch 

TO PREPARE THE FILLING

1. Grind roasted gram, sugar and cardamom together into a powder. 

2. Add the dry coconut gratings and run the mixer for a few seconds so that the filling remains coarse. 

INGREDIENTS TO MAKE GULLORIGE 

Fine semolina ( Peni Ravae or sanna Ravae) - 2 cups 

Ghee - 1 tbsp 

Salt - 1 pinch 

Oil - For frying 

TO MAKE THE GULLORIGE 

1. Rub ghee and salt into the fine semolina. 

2. Add warm water little by little and knead it into a soft dough. 

3. Cover and leave it for one hour. 

4. Take out a small ball of the soft dough and roll into a thick poorie. 

5. Place a table spoon of the filling and draw the edges of the poorie together to cover the filling, and press down to seal. 

6. Place the sealed side down and lightly roll into a thick  poorie dusting with flour if necessary. 

7. Roll out all the dough into stuffed gulloriges and cover with a wet cloth. 

8. Heat oil in a kadai. 

9. Slide one or two gulloriges into the hot oil and reduce the heat. 

10. Press down  using the perforated ladle so that they do not puff up and fry till the colour changes. 

11. Flip and fry on both sides increasing heat. 

12. Fry till the gulloriges become crisp, remove and drain. 

 Offer Gullorige - the sweet coconutty cookie - to baby Krishna on His happy birthday.

Rice Kheer - 250th Post!

Indian Vegetarian Kitchen is all about simple, quick and easy recipes. So here's an easy dessert that can be prepared for any occasion. This is my 250th post! It's been 5 years since I started this blog. I still have the same enthusiasm and passion to post new recipes as I had when I started this blog. Keep visiting my blog and enjoy my recipes. Thank you all for your support and compliments!!

Rice Kheer

Ingredients:
4 cups Milk
1/3 cup Rice
Water 1.5 cups
1/4 tsp Saffron
3 fresh Cardamom crushed
Sugar as needed

Method:
Cook rice in 1.5 cups of water in a pressure cooker until very soft and mushy.
Boil milk in another pan.
Add cooked rice, saffron, cardamom and stir well.
Simmer for 10 minutes.
Add sugar and mix well.
Serve hot or cold.

Note: You may adjust the consistency of kheer by adding or reducing the quantity of milk.

Check out some of my older posts in case you missed them!