Nag Panchami is a traditional Hindu pageant that’s symbolic of snake worship. The competition derives its name from the aggregate of two words – nag, because of this cobra/serpent, and Panchami, which is the 5th out of the fifteen days of the moon’s waxing or waning. Nag Panchami is celebrated on the 5th day of the month of Shravan (July/August), in keeping with the Hindu calendar.
In the present day, human beings go to temples to worship snake deities, and in some cases, to snake pits to worship actual snakes, where they make offerings like milk, goodies, and plant life for the snakes. During the pageant, ladies look at a quick or great, and abstain from meals, signifying devotion and submission. It lasts from dawn till sundown. No fried or salty meals are ready on this auspicious day. The dishes prepared vary from place to place. With the competition beckoning, we can take a look at a few famous Nag Panchami recipes to revitalize ourselves on this auspicious occasion.
Til Ke Laddoo
Ingredients:
- White sesame seeds – 3 cups
- Grated coconut- half cup
- Grated jaggery – 1 cup
- Water as required
Preparation:
Roast the sesame seeds in a kadhai till they flip, barely golden brown. Transfer it to a bowl and keep it aside.
Melt the jaggery and add a few glasses of water to make a syrup. It shouldn’t be too watery or too thick. Now upload the grated coconut. Cook for some time till the water gets evaporated, then upload the roasted sesame seeds and mix well. Now make small laddoos from the mixture. Make sure the aggregate doesn’t cool down because it will make it hard to make laddoos.
Soak rice in a bowl for thirty minutes, then grind it with coconut and jaggery to get a thin batter. Pour the batter right into a thick-bottomed pan and stir constantly. Pour touch ghee and keep stirring. Once the batter stops sticking to the pan’s perimeters, switch it to the greased plate/banana leaf and spread the butter calmly. Allow the batter to cool, after which cut it into squares. To upload flavor to the dish, you can enhance the squares with cashew halves on top.
Wash and soak the chickpeas in water for thirty minutes. Cook it in a pressure cooker until you hear 2 whistles.
Drain the water from the chickpeas using a sieve and place them in a thick-bottomed pan. Add the grated jaggery. Keep the heat medium or low, and preserve stirring. As the jaggery melts, the aggregate becomes liquid However, it will thicken progressively. Once it becomes thick, transfer it off the stove and add cardamom powder, nutmeg powder, chopped nuts, and mix well. Wait for the combination to chill, and then make the aggregate into balls. For masking: Heat the vegetable oil and blend it with wheat flour and salt. Add hot oil to this aggregate and stir.
Make a stiff dough the usage of the water, and leave it aside for twenty minutes. Now, begin enveloping the filling with the overlaying, and you are equipped to serve. Soak the rice for one hour. Grind it with the epoch, coconut, jaggery, and salt. Pour a bit of water and stir till you get a smooth paste. Leave it aside. Mix the coconut and jaggery gratings with the cardamom pods, and slightly crush the substances while blending to release coconut and jaggery juices.
Apply a skinny layer of rice paste to the banana leaves and practice a thin layer of the rice paste at the leaf’s mid-vein. This guarantees that when the leaf is folded over, the stuffing sticks to the middle and does not overflow. Have a vessel with boiling water equipped. Then, fold one facet of the leaves over the other duration-wise. Press the leaf edges lightly so that the paste sticks together, and the jaggery no longer overflows while melting. Steam all the leaves packed with rice stuffing one at a time for 10-12 mins.
Use a rolling pin to flatten the dough to a round shape. Take 2 plastic sheets or banana leaves to oil them. Keep one on the click, put the dough in the middle, maintain another sheet on the pinnacle, and press it. Put a touch more than a tablespoon of the filling inside the middle and fold it. Repeat this and make a few extra dough balls. Please keep it in the greased stress cooker container and steam prepare dinner on medium-high heat without setting the whistle on. Let it live for 12-13 minutes, after which turn off the heat. Open the steamer, and the kara kadubu is ready to be savored. Serve with coconut chutney or ghee.
