In Gujarat Panchamrut is used in Abhishek ( Bathing the idol )- It denotes a method of worship in Hinduism and then at the end of the religious ceremony Panchamrut is distributed first as prasad to everyone who attends the ceremony. According to elders, Panchamrut should be consumed first after the Pooja as this is considered as nectar of the god. It is considered highly auspicious and many devotees break their fast by having panchamrut.
Along with these five nectars, holy basil ( Tulsi ) leaves are added too, in Panchamrut, also here in UK I’ve seen many add saffron to it as well and actually I really like that.
Notes :- Many add sugar as well as honey.
You will need ;-
- Fresh whisked plain yogurt – 100 g
- Milk – 25 ml
- Honey – 20 ml
- Ghee – 1 tbsp.
- Gangajal – 1 tbsp. ( I used mineral water )
- Tulsi patta ( Holy basil leaves )
- Few Saffron threads
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Now that Ganesh Chaturthi is just round the corner, all ardent devotees of ‘Bappa’ are waiting enthusiastically to celebrate Ganeshutsav with great fanfare in India and around the world. To celebrate or offer religious prayers you don’t have to be from one particular region or religion and to complete the religious ceremony ( Ganesh Pooja ) many are already in search for different sweets for Prasad or naivedhyam.
Traditionally, various kind of Modak and Ladoos are offered to Lord Ganesha, but this year I decided to change it up and made these Kaju, Kesar and Mawa ladoo instead.
More Ladoo Recipes
Moong daal ladoo
Stuffed magas ladoo
Caramel rava badam ladoo
Churma na ladwa
Ghotma ladoo
KAJU, KESAR MAWA LADOO
In this recipe cashew powder and khoya infused with saffron to make the sumptuous treat fitting for any festivities. Love cashews and Indian sweets? this one is for you!
ingredients:
- 250 g cashew powder
- 150 g khoya / mawa
- 1 tin Condensed milk – 397g
- 2 tbsp. ghee
- Big pinch saffron threads + some for garnishing
- 1 tbsp. warm milk
- Pinch cardamom powder
- Handful Slivered almond and pistachio nuts
instructions:
How to cook KAJU, KESAR MAWA LADOO
- Soak the saffron threads in warm milk for half an hour.
- In a heavy bottom kadai or pan, lightly roast the khoya or full-fat milk powder.
- Remove it from the kadai, heat the ghee and add condensed milk.
- Let the condensed milk boil, add cashew powder and roasted khoya, keep stirring and pressing the mixture with a spatula for five minutes.
- Add saffron milk and keep stirring the mixture until the mixture leaves sides of the kadai and become one mass.
- Add cardamom powder, mix well and turn off the heat.
- Allow the mixture to cool a little.
- Divide the mixture into equal portions, make small balls or press in the Ladoo mould.
- Garnish it with the slivered nuts, saffron threads and edible flowers.
- Enjoy!
