🙏Hathi Ghoda Palkhi, Jai Kanhaiya Lal Ki🙏 --- Janmashtami Prasad --- Makhana Coconut Paag

Name: 🙏Hathi Ghoda Palkhi, Jai Kanhaiya Lal Ki🙏 --- Janmashtami Prasad --- Makhana Coconut Paag
Total time: 1800 s
Yield: Makes 1 thali
Cuisine: Indian
Ingredients: 1 cup makhana (lotus seeds); 1 cup powdered dry coconut; 1 cup sugar; Water as required; Saffron strands soaked in water; Cardamom powder as required; Black pepper powder as required; Nutmeg powder as required; Almond & pista flakes to garnish; Dots of Saffron liquid for garnish

Bina Samir Telivala @Bina_Samir

#FA
#Festiveaugust
#week2
#Janmashtami&Indendanceday
#post2

Janmashtami Prasad for LALLA .

Cooksnap
@Meenakshi Verma

#FA
#Festiveaugust
#week2
#Janmashtami&Indendanceday
#post2

Janmashtami Prasad for LALLA .

Cooksnap
@Meenakshi Verma

Bina Samir Telivala @Bina_Samir

#FA
#Festiveaugust
#week2
#Janmashtami&Indendanceday
#post2

Janmashtami Prasad for LALLA .

Cooksnap
@Meenakshi Verma

#FA
#Festiveaugust
#week2
#Janmashtami&Indendanceday
#post2

Janmashtami Prasad for LALLA .

Cooksnap
@Meenakshi Verma

Saved

Ingredients

30 minutes

Makes 1 thali

1 cupmakhana (lotus seeds)
1 cuppowdered dry coconut
1 cupsugar
Water as required
Saffron strands soaked in water
Cardamom powder as required
Black pepper powder as required
Nutmeg powder as required
Almond & pista flakes to garnish
Dots of Saffron liquid for garnish

Saved

Steps

30 minutes

1

Cut makhana roughly. Dry roast them on slow flame till crisp & pink in colour. Keep aside. Cool the makhana.
2

Dry roast dry coconut powder also on a slow flame. Remove & keep aside.
3

Now pulse the makhana coarsely. Remove. Keep aside
4

In the same pan, take sugar add 1/2 cup water & cook till it forms 1 thread consistency. Add saffron soaked in water.
5

Add coarsely powdered makhana, roasted dry coconut powder & a few almond & pista flakes. Mix everything very fast till makhana absorbs sugar syrup completely & the mixture forms a ball.
6

Grease a thali / plate. Pour the mixture immediately in the thali / plate. Level it with the back of a spatula. Press almond & pista flakes. Cool for 30 minutes.
7

Once cooled, cut into pieces, garnish with dots of saffron water.
8

Serve Makhana Paag to 'Lalla' to evoke HIs BLESSINGS by joyful shouts of Hathi, Ghoda Palkhi, Jai Kanhaiya Lal Ki 🙏🌹🙏🌹🙏