Ram Mandir Inauguration Ceremony: Today is a historic day for Indians as the nation comes together to celebrate the auspicious inauguration of the Ram Mandir temple in Ayodhya, Uttar Pradesh. The completion of such an important religious building is a joyful and culturally rich event that triggers national celebrations. Celebrations are being held all over the country, and the whole country is engulfed in excitement. Celebrities invited to Ayodhya will receive a special box containing Ghee Mawa Ladoo, Guru Revddi, Ramdana Chikki, Akshat and Lohri, Tulsi Dal, Ram Diya and Cardamom Seeds.
In homes across the country, people celebrate the occasion by lighting diyas and making colorful rangolis inspired by Shri Ram. Recognizing that no auspicious occasion in India is complete without offering Bhog to the Gods, here is a special guide to delicious Bhog recipes that you can easily prepare at home and offer to Lord Ram.
Lord Ram’s Bhog Recipe
- coconut ladoo
(Recipe by Chef Kunal Kapoor)
material:
Caramelized condensed milk – 1 cup
Cardamom – 1/2 teaspoon
Desiccated coconut – 2 cups
Vanilla essence – 1 teaspoon
Method:
1. Place an unopened can in a pot and pour water.
2. Cover and simmer for 2 hours. Remove the can and allow it to cool before opening.
3. Pour 1 cup of this caramelized condensed milk into a bowl.
4. Add desiccated coconut, cardamom powder and vanilla extract.
5. Mix these well and form into small laddoos (balls).
6. Dip again in desiccated coconut and enjoy.
2. Rice kheer
(Recipe by Chef Sanjeev Kapoor)
material:
2 tablespoons short grain rice
1 liter full fat milk
3/4 cup sugar
1/2 teaspoon green cardamom powder
1/2 teaspoon rose water
2 tablespoons almonds (chopped)
2 tablespoons pistachios (sliced)
Method:
1. Wash the rice 2-3 times, add plenty of water and soak for 20-25 minutes.
2. Add the milk to a nonstick pot, add the soaked and drained rice, bring the milk to a boil, and cook until the rice is cooked (keep stirring).
3. Mash the rice with a spoon, add sugar and green cardamom powder, and mix well. Cook on medium heat for 5-6 minutes.
4. Add almonds and pistachios and mix well.
5. Serve warm.
3. Panjiri Halwa
(Recipe: Chef Ashok Chopra)
material:
2/3 cup ghee
1/2 cup walnuts
1/2 cup almonds
1/2 cup cashew nuts
1/4 cup pista
2 tablespoons Arsi/Flaxseed
1/4 cup melon seeds
2 cups makhana
Kalik 1/4 cup
1/4 cup raisins
1/2 cup desiccated coconut
1 cup suji
1 teaspoon green cardamom powder
1 tablespoon dried ginger powder
1 cup jaggery
water as needed
Cooking Sheet
Method:
1. First, heat a pot and add plenty of ghee. Add the gond (edible gum) and stir-fry until it swells, creating a light and crispy texture.
2. Once done, transfer the gond to a mixer jar and grind to a coarse texture and set aside for later use.
3. Add more ghee to the same pan and toast assorted nuts like walnuts, almonds, cashews, pista, arsi (flaxseed) and melon seeds.
4. Add makhana (fox nuts) and toast them with the nuts for better texture.
5. Once the mixture is completely toasted, set it aside.
6. Now reheat the pan and add ghee.
7. Add the karik (dried dates) and raisins and cook until they soften and absorb the richness of the ghee.
8. Transfer this mixture to the previously toasted nut mixture.
9. Next, place the toasted nut mixture and the reserved crushed gond in a mixer jar and grind into a coarse powder to ensure a harmonious blend of flavors and textures.
10. Add ghee and desiccated coconut to a frying pan and roast until light golden brown.
11. Once done, transfer to a plate to cool.
12. Add more ghee to the same pan and fry the suji (semolina) till it turns light golden brown.
13. Transfer the cooked tendons to a plate and let them cool.
14. Gather all the prepared ingredients in a bowl or plate and add green cardamom powder and dry ginger powder for aroma.
15. For jaggery syrup, heat ghee in a pan and add jaggery and a little water to make a thick and sweet flavored syrup.
16. Now add the roasted nuts to the panjiri mixture and add the jaggery syrup to combine the ingredients.
17. Mix well to evenly distribute the flavor.
18. Healthy and flavorful panjiri is ready to serve.
19. To maintain freshness, store in an airtight glass jar.
4. Bethan Barfi
(Recipe by Chef Sanjeev Kapoor)
material:
1/2 cup ghee
Tata Sampan Fine Besan 1 cup
1/2 cup sugar
1/2 teaspoon green cardamom powder
8-10 pistachios (blanched, peeled and cut into strips)
Method:
1. Heat the ghee in a deep non-stick pot until it melts. Add Tata Sampann Fine Besan and mix well. Fry until it changes color and becomes fragrant.
2. Meanwhile, add sugar and 1/4 cup water to a deep nonstick saucepan and heat to dissolve sugar. Bring the mixture to the consistency of several strings.
3. Remove both pots from heat. Add green cardamom powder to the sugar syrup.
4. Add the sugar syrup to the besan mixture and mix until well mixed. Put it back on the fire. Continue stirring on low heat for 1 minute.
5. Transfer the prepared mixture to a greased brufiti tray and spread it evenly. Sprinkle with pistachio slices and press gently.
6. Leave for 5 minutes. Cut into desired shapes and let stand for 15-20 minutes.
5. Lava Sheela
(Recipe by Chef Talulah Dalal)
material:
1 cup semolina flour (rava/suji)
1/2 cup ghee
1/2 cup warm milk
1 cup sugar
1 tablespoon chopped raisins (Kismis)
1 tablespoon chopped cashew nuts
1 teaspoon cardamom (elaichi) powder
For garnish
1/2 teaspoon cardamom (elaichi) powder
Raisins (Kismis) 1 tablespoon
1/2 tablespoon chopped cashew nuts (fruit tree)
Method:
1. Heat the ghee in a wide non-stick pan, add the semolina and fry on low heat for 6-8 minutes, stirring occasionally.
2. Add milk, 2.5 cups boiling water, mix well and cook for 1-2 minutes, stirring constantly.
3. Add sugar, raisins and cashew nuts and mix well. Cover and simmer over low heat for 5 to 7 minutes, stirring occasionally.
4. Add cardamom powder, mix well and cook on medium heat for 1 minute.
Garnish with cardamom powder, raisins and cashews and serve immediately.