Recipe Card
Wishing you all a very Happy Janmashtami n Teacher’s Day.
Oh My God What a great day it is!!!! Janmashtami, Teacher’s day n above all my Father’s B’day….. Teen ka tadka aka three in one.
Janmashtami
Janmashtami, the birthday of Lord Krishna is celebrated with great devotion and enthusiasm in India in the month of August or September.
Hindus celebrate Janmashtami by fasting and staying up until midnight, the time when Krishna is believed to have been born to end the rule and violence of his uncle, Kansa. Images of Krishna’s infancy are placed in swings and cradles in temples and homes. At midnight, devotees gather around for devotional songs, dance and exchange gifts.
Teacher’s Day
Since times immemorial, Indians have respected and idolized their teachers whether called ‘Guru’ or ‘Sir’ or ‘Madam’. Nevertheless, the role of teachers has remained the same. They were, are and will continue to be our guiding light, creating conditions conducive to our overall development. We will always be thankful to them for their constructive support. It is as an expression of this gratitude only that we celebrate Teacher’s Day in India. Teacher’s Day is a tribute to the hard work and devotion of the teachers all year long, to educate a child. In India, teacher’s day is celebrated on 5th of September every year. Indian Teacher’s Day is dedicated to Dr. Sarvepalli Radhakrishnan, who was a zealous advocate of education and one of the greatest scholars and teachers of all times, apart from being the first Vice President and the second President of India.
Happy B’day Papa
Our parents play a pivotal role in our lives. It is often hard to tell them, or express our gratitude for everything that they do. Fathers are particularly special. They have shown us so much and have done so much that sometimes it is hard to find the right words to say “I love you”. A birthday is one of the few days a year that we can truly tell our dads how special they are to us, and we want to make sure that we honor them and make them proud, even on their birthdays. This post of mine is specially dedicated to my Father.
Three celebrations at one time so thought of making something new yet conventional. Made The Famous “Mathura Ke Pede” and given it a Cakeshape.
Tried making these Pedas for the first time, but they came out super yumm.
INGREDIENTS:Mawa/Khoya- 5 cups
Powdered sugar/Boora- 5 cups
{Divide the powdered sugar into two parts- 4 1/4th cup+ 3/4 cup(For Rolling)}
Ghee- 3-4 tbsp
Milk- 1-2 tbsp
Green Cardamom(seeds only)- 8-10
Cloves- 8-10
DIRECTIONS:
Grate or crumble Khoya into a bowl.
Crush Cloves n Cardamom seeds with the help of mortar n pestle.
In a heavy bottomed pan put 2tbsp Ghee n grated Khoya.
Roast the mixture over medium to low heat till it turns brown.
Roast the Mawa well to increase the shelf life of pedas.
This process would take around 20-30 minutes.You can smell the aroma after about 20 mins.
Now put 1 more tbsp of ghee n add 4 1/4 cups of powdered sugar.
Keep stirring continuously.
After 5-7 mins. sugar will start releasing moisture.
Keep stirring it.
Now the mixture will start getting thickened. If it becomes difficult to stir add 1 tbsp of milk to it.
You’ll see the mixture is turning to golden brown caramelized color. This is because by this time sugar has started caramalizing.
Roast it for 5-7 mins more.
Turn off the heat.
Immediately add crushed cloves and cardamom. Mix well. These spices are very important as these are giving these Pedas a unique and distinctive flavor.
Mix well.
Take out the mixture in a separate bowl to stop the cooking process. Let it cool down a bit to make Pedas.
*To make Pedas form small, irregularly shaped, rock like structures and roll them in some powdered sugar.
*To give it a Cake shape I immediately transferred the mixture to a Springform cake pan.
Let it air dry for 2-3 hrs and come to room temperature.
For making Makhan Mishri in the small Handi I’ve used Hung yogurt and Powdered sugar.
For making Hung Yogurt- Hung curd is nothing but yogurt drained of all its water. It can be made very easily at home. Tie some curd in a muslin cloth and leave it hanging for at least 5-6 hours or till all the water drains out. You can put this muslin cloth in a colander placed on a bowl. So that all the whey gets collected in the bowl. Keep this in fridge to avoid any sourness. After 5-6 hrs whey will get separated n collected in the bowl and your thick Hung Yogurt/ Greek Yogurt is ready to use.
I just added ½ cup of powdered sugar to 1 cup of hung yogurt.
(Keep your spices and powdered sugar ready before you start roasting mawa mixture.
Stirring continuously is the most important thing in making these pedas.)