INDIA FESTIVAL SARASWATI PUJA




 
Saraswati Recipes

 

MEETHA CHAWAL

Ingredients
Basmati rice: 500 gm
Almonds: 20 pieces
Pista ,Kaju ,Kismis: 20 gm each
Khoya: 250 gm
Cloves(Lavang): 10 pieces
Cardamom(Elaichi): 10 pieces
Saffron(kesar): teaspoon
Kewra: 400 gm
Sugar: 100 gm
Ghee: 100 gm
Water: 7 glasses

Method
Soak the rice, badam and kaju. Put the Saffron ( Kesar ) in the 7 glasses of water and boil. Put the soaked rice in the boiling water and also some Cloves( Lavang ) and Cardamom( Elaichi) pieces. When the rice is done sieve it to drain excess water.
In a heavy bottomed pan put some ghee and add some more elaichi and lavang and fry for 2 minutes. In a pressure cooker put half of the cooked rice and then half of the sugar and then the remaining rice.
Cook over a low flame. Add the remaining ghee to the rice occasionally stirring it. Cook for 25 minutes.
Now add all the dry fruits and the mixture should be well steamed. Add 3 teaspoons of kewra and cover the vessel.
After the water has dried up add the khoya and cook for 15 minutes and take the vessel off the fire and put a silver foil over it. Totally it would take around 45 minutes to 1 hour for this preparation.

TOPA KUL CHUTNEY

Ingredients
20 Ripe Topa Kul/Jujube/Ber/Elachihannu
8 Dry Red Chilies
Tamarind Pulp 2tbsp
Sugar 3tbsp
Oil 2tbsp
Mustard Seeds 1tsp
Salt to taste

Method
Wash the plums and dry them. Chop the fruit into big pieces and remove the stone. Grind the pieces to a paste using cup water. Heat 1tsp Oil and add Red Chilies and fry for 30 seconds. Remove and grind to a powder. Heat the rest of the Oil in a thick-bottomed pan and add Mustard seeds, when they splutter, add the Kul paste, Chili Powder, Tamarind Pulp, Sugar and Salt and mix well. Add 1 Cup of water and cook for 5 minutes on low flame. Remove to a serving dish and serve with Phulka, Bhakri or Bajra Roti.
 

About Saraswati Puja

Saraswati Chalisa

Saraswati Aarti
 

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