MahaAshtami Bhog Thali

Name: MahaAshtami Bhog Thali
Cuisine: Indian
Ingredients: For Nariyal Paak; 1 Cup Milk powder; 1 Cup Nariyal Boora; 1 Can milkmaid; Chopped dry fruits of your choice

Pragya Bhatnagar Pandya @cook_11973293

#NavratriSatvik

Whole platter presented here is prepared without Onion Garlic, thus A Satvik Navratri Bhog..
Includes
1) Malai Methi Makhana
2) Rasdar Aloo Tamatar
3) Khatta Meetha Kaddu
4) Paneer Lababdar
5) Crispy Arbi
6) Lauki Raita
7) Sanwa Chawal Pulav
8) Fruity Shrikhand
9) Sabudana Kheer
10) Nariyal Paak
11) Crispy Aloo Peanut
12) Evergreen Poori
And Aamras.. 😊

Although these things are too common, still sharing a few recipes..

#NavratriSatvik

Although these things are too common, still sharing a few recipes..

Pragya Bhatnagar Pandya @cook_11973293

#NavratriSatvik

Although these things are too common, still sharing a few recipes..

#NavratriSatvik

Although these things are too common, still sharing a few recipes..

Saved

Ingredients

For Nariyal Paak
1 CupMilk powder
1 CupNariyal Boora
1 Canmilkmaid
Chopped dry fruits of your choice

Saved

Steps

1

Dry Roast Nariyal boora for 5 min
2

Mix milk powder and keep stirring
3

Add milkmaid to binding consistancy
4

Add all the chopped dryfruits
5

Grease a thali with some ghee and pour the mixture in it. Let it set till it gets cool. Make cuts of the Burfi shape when still soft. Refrigerate at least for two hours before serving.
6

For Malai Methi Makhana- Ingredients- 1) One bowl Ghee roasted Makhana 2) 1/2 spoon jeera 3) 1/2 spoon dhaniya powder 4) 1/2 spoon Garam masala 5) 1/4 spoon haldi 6) 1/2 bowl Malai 7) 1/4 bowl kaju khaskhas paste 8) 1/2 bowl curd 9) Dry methi for garnishing or you can use fresh methi leaves too.. 10) 1 table spoon desi ghee for tadka 11) 1/2 bowl Fresh tomato purée12) salt as per taste
7

Method- First heat desi ghee and add jeera when hot. Add tomato purée and add masalas one by one.
8

When masalas are roasted add curd and keep stirring.
9

Add kaju khaskhas paste and add Malai when it leaves the pan.
10

Keep stirring till the fine aroma comes out of it.
11

Add roasted Makhana and dry methi leaves.
12

Keep on stove for 5 min at dim flame and cover the lid.
13

Serve when hot.