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Inauguration of Ram Temple: Today is a historic day for Indians as the nation comes together to celebrate the auspicious inauguration ceremony of Ram Temple in Ayodhya, Uttar Pradesh. The completion of such an important religious structure is a joyous and culturally enriching occasion that warrants nationwide celebration. The whole nation is in excitement, there is echo of celebration in different parts of the country. Celebrities invited to Ayodhya are given special boxes containing ghee mawa laddus, jaggery rewari, ramdana chikki, akshat and roli, tulsi dal, a ram diya and cardamom seeds.
In homes across the country, people celebrate the occasion by lighting lamps and making colorful rangolis inspired by Shri Ram. Considering that no auspicious occasion in India is complete without offering Bhog to Lord Rama, here is our special guide to delicious Bhog recipes that you can easily prepare at home and offer to Lord Rama. .
Bhog dishes for Lord Ram
- coconut laddu
(Recipe by Chef Kunal Kapoor)
Material:
Caramelized condensed milk – 1 cup
Cardamom – ½ tsp
Dry shredded coconut – 2 cups
Vanilla extract – 1 tsp
Method:
1. Place a closed can in a saucepan and cover it with water.
2. Cover and boil it for 2 hours. Remove the can and let it cool and then open.
3. Pour 1 cup of this caramelized condensed milk into a bowl.
4. Add desiccated coconut, cardamom powder and vanilla extract.
5. Mix them well and shape into small laddus.
6. Dip them once again in dry coconut and serve.
2. Rice pudding
(Recipe by Chef Sanjeev Kapoor)
Material:
2 tbsp short grain rice
1 liter full fat milk
¾ cup sugar
½ tsp green cardamom powder
½ tsp rose water
2 tbsp almonds, chopped
2 tbsp pistachios, chopped
Method:
1. Wash the rice 2-3 times, add enough water and soak for 20-25 minutes.
2. Pour milk in a non-stick pan, add soaked and drained rice, boil the milk and cook till the rice is cooked. (Continue mixing)
3. Mash the rice with the help of a spoon and add sugar, green cardamom powder to it and mix well. Cook on medium flame for 5-6 minutes.
4. Add almonds, pistachios and mix well.
5. Serve hot.
3. Panjiri halwa
(Recipe by Chef Ashok Chopra)
Material:
Ghee ⅔ cup
Walnuts ½ cup
Almonds ½ cup
Cashews ½ cup
track ¼ cup
Flax/Flax seeds 2 tbsp
Melon seeds ¼ cup
Makhana 2 cups
Kharik ¼ cup
Raisins ¼ cup
dry coconut ½ cup
1 cup
Green cardamom powder 1 tsp
dry ginger powder 1 tbsp
Jaggery 1 cup
water as required
parchment
Method:
1. First of all, heat a pan and add sufficient amount of ghee in it. Add gond (edible gum) and fry it until it puffs up, forming a light and crispy texture.
2. Once done, pour the gum into a mixer jar and grind it coarsely, keep aside for later use.
3. In the same pan, add more ghee and fry the mixture of nuts including walnuts, almonds, cashews, pistachios, flax seeds and melon seeds.
4. To enhance the texture, add makhana and fry them with dry fruits.
5. When the mixture is completely roasted, keep it aside.
6. After this, heat the pan again and add ghee in it.
7. Add kharik (dried dates) and raisins, cook them until they become soft and coated with plenty of ghee.
8. Add this mixture to the already roasted walnut mixture.
9. Now, take the mixture of roasted dry fruits and remaining crushed gum in a mixer jar and grind them into a coarse powder, ensuring a harmonious blend of taste and texture.
10. Add ghee and dry coconut in a pan and fry until it becomes light golden brown.
11. Once cooked, take it out on a plate to cool.
12. Add more ghee in the same pan and fry the semolina until it turns light golden brown.
13. Take out the roasted semolina in a plate, let it cool.
14. Gather all the prepared ingredients in a bowl or on a plate, mix them with green cardamom powder and dried ginger powder for an aromatic touch.
15. For the jaggery syrup, heat ghee in a pan, add jaggery and a little water to make a rich, sweet tasting syrup.
16. Now, add roasted dry fruits to the Panjiri mixture, add jaggery syrup to bind the ingredients together.
17. Mix well to ensure even distribution of flavours.
18. Panjiri is now ready to serve, a nutritious and delicious dish.
19. To maintain its freshness, store it in an airtight glass jar.
4. Besan barfi
(Recipe by Chef Sanjeev Kapoor)
Material:
½ cup ghee
1 cup Tata Sampann Fine Besan
½ cup sugar
½ tsp green cardamom powder
8-10 pistachios, blanched, peeled and chopped
Method:
1. Heat ghee in a non-stick deep pan, let it melt. Add Tata Sampan fine gram flour and mix well. Fry until the mixture changes color and becomes aromatic.
2. Meanwhile, put sugar and ¼ cup water in a non-stick deep pan and place it on flame and let the sugar melt. Bring the mixture to a multi-string consistency.
3. Remove both the pans from the flame. Add green cardamom powder to the syrup.
4. Add sugar syrup to the gram flour mixture and mix until well mixed. Put it back on flame. Keep mixing continuously for one minute on low flame.
5. Pour the prepared mixture into the smooth barfi tray and spread evenly. – Sprinkle pistachio shavings on top and press gently.
6. Keep aside for 5 minutes. Cut into desired shapes and keep aside for 15-20 minutes.
5. Rava Sheera
(Recipe by Chef Tarla Dalal)
Material:
1 cup semolina (rava/semolina)
½ cup ghee
½ cup hot milk
1 cup sugar
1 tablespoon chopped raisins
1 tablespoon chopped cashews
1 teaspoon cardamom powder
for garnish
½ tsp cardamom powder
1 tablespoon raisins
½ tbsp chopped cashews
Method:
1. Heat ghee in a wide non-stick pan, add semolina and fry on low flame for 6 to 8 minutes while stirring occasionally.
2. Add milk, 2½ cups hot water, mix well and cook for 1 to 2 minutes, while stirring continuously.
3. Add sugar, raisins and cashews and mix well. Cover and cook on low flame for 5 to 7 minutes while stirring occasionally.
4. Add cardamom powder, mix well and cook on medium flame for 1 minute.
Garnish with cardamom powder, raisins and cashew nuts and serve immediately.
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