This time make Raisin Rabdi on Janmashtami, know the recipe
Today we are going to make two types of Prasad for Kanha and his devotees, Raisin Pudding and Coconut Almond Cake. Both these offerings will be prepared in a very easy way. No need to worry if you don’t have time to prepare anything in advance for the prasad. Both these types of prasad can be prepared in a very short time. So, this Janmashtami, you can also prepare these two types of Prasad and enjoy their taste with your family.
Ingredients for Raisin Rabdi
Raisins – 1/4 cup (50 grams)
Milk – 1/2 litre, full cream
Arrowroot powder – 2 tsp
Cashew – 1 tbsp, chopped
Almond pieces – 1 tsp
Cardamom – 2, coarsely ground
Sugar – 1 tbsp
Saffron strands – 4-6
Pistachio Crumbs – Pistachio Crumbs
Ingredients for Coconut Badam Paag
Almond pieces – 1 cup (100 grams)
Coconut – 2 cups (150 grams)
Ghee – 1 tbsp
Sugar – 2 cups (450 grams)
Black pepper – 1/2 tsp
Process of making Kishmish Kheer
Wash 1/4 cup raisins properly and keep them aside. Now boil 100 liters (from half a liter milk) of milk in a pan. After boiling, turn off the flame and soak the raisins in hot milk for 20-25 minutes.
Now pour the remaining milk in the pan and cook till it boils. After boiling, cook the milk on low flame for 15 minutes while stirring in between. At the end of the time, add 2 spoons of arrowroot powder and a little milk in a separate bowl and mix well.
While stirring the milk, add this mixture to the milk. Then cook the milk on low flame for 3-4 minutes while stirring continuously. When the time is over, add soaked raisins along with milk. When the milk starts boiling, add 1 teaspoon chopped cashew nuts and 1 teaspoon chopped almonds to it.
Cook the milk stirring little by little till it thickens. When the milk becomes thick, add 2 coarsely ground cardamom and 1 tbsp sugar to it. Mix them well and cook till the sugar dissolves. Then turn off the flame, in this way the raisin pudding will be ready. Serve it and enjoy its taste.
Process of making Coconut Badam Paag
Melt 1 tbsp ghee in a pan. When it melts, add 2 cups of grated coconut to it and fry while stirring continuously. After roasting for 1 minute, add 1 cup chopped almonds and fry for 1-2 minutes while stirring continuously. After roasting, take them out in a plate.
Now add 2 cups of sugar and 3/4 cup of water in the same pan. Stir it in between and cook till the sugar dissolves. When the sugar dissolves, cook it a little more until it becomes a one string syrup. When it starts boiling, lower the flame and add roasted coconut and almonds.
Mixing them well, cook on low flame. Also add 1/2 teaspoon crushed black pepper and cook on medium flame for 2 minutes while stirring continuously. After the time is over, turn off the flame and let it cool slightly by rotating the peg in the pan for 3-4 minutes.
Then grease the tray with ghee and put this mixture in it and spread it evenly. Now keep it to set. After some time make cut marks in it. Then put it back to set completely. When set, rotate the tray on the gas for 10 seconds and take out the pieces. In this way Coconut Badam Paag will be ready. Serve it and enjoy its taste.
