The festival of Janmashtami is near. Many dishes are prepared as prasad on this day. But on this occasion a prasad is made almost everywhere, that is Panjiri. Then many people also keep fast on this day. Many people do not understand what to make to eat during fasting. They find it difficult to survive by eating fruits throughout the day. Therefore, this time the discussion of snacks and prasad easily made at home for fasting.
In this way, the law of fasting has been made because it purifies the body. If you do not eat anything for twenty-four hours, then many toxic substances accumulated in the body are released. But many people are not advised to stay on an empty stomach. Doctors advise them to keep eating something or the other once in a while. Then there are many people who cannot eat very sweet or they are told to avoid sweets. Salt is a better option for such people. Although nowadays many namkeens are being made in the market keeping in mind the fasting people, but why eat the market, when namkeen can be made easily and in pure form at home itself.
Namkeen is prepared in many ways for fasting. Since white salt is not eaten during the fast, black salt is used. In this way many people make potato chips and eat it. Some people eat only fried peanuts. But keeping health in mind, some such salty should be made, which will give energy to the body and also pacify the hunger. One more thing, people who have digestion problems, they should eat soaked and boiled peanuts instead of fried or roasted peanuts. You can also eat peanuts in this way during fasting. But in the namkeen we are going to make, we cannot use boiled peanuts. So if you want, you can leave out the peanuts. If there is no problem with fried peanuts, then use it.
To make this namkeen, one bowl of sago, two bowls of makhana, half a bowl of almonds, half a bowl of cashews, quarter cup of raisins and black salt and two teaspoons of powdered sugar will be needed according to taste. If you want, you can also take half a bowl of peanuts. A spoonful of desi ghee will also be needed to fry all these things.
First of all, soak sabudana in water for five to seven minutes. Then drain the water well. Now heat ghee in a pan. First of all, fry the dry fruits one by one and take them out and keep them in a layer. Then fry the peanuts and sago separately and keep them in the pan. While frying the sabudana, keep the flame on medium and take care that they swell well. Lastly, fry the makhanas, as the makhanas will absorb all the remaining ghee.
After putting all the things in the parat, add the required black salt and two spoons of powdered sugar from above and mix all the things well, so that the salt and sugar dissolve in everything. When the brine cools down, keep it in a big vessel. It can be eaten during fasting, during the rest of the day also it can be eaten with tea or in light hunger. This salty is very good from the health point of view. It will give plenty of energy to the body.
Panjiri is the most easily prepared and popular prasad. In many areas, Panjiri is made from flour, but on the day of Janmashtami, coriander Panjiri is made. In many places, round laddus of flour pudding are made and wrapped in this panjiri and it is distributed in the form of prasad. Even if you do not make pudding, then Panjiri is a complete prasad in itself.
Coriander is a very beneficial spice for health. Especially in this rainy season, when the digestive system often slows down, the stomach is not clean, then coriander powder gives relief from these problems. From this point of view also, coriander seeds are the best prasad. It is very easy to make coriander panjiri. It requires very little material. In this way, if you do not add much and make a mixture by grinding only whole coriander and sugar, then the panjiri is ready. But to give it a better taste, you can use nuts like cashews, almonds, walnuts etc.
If you are taking one kg of whole coriander to make panjiri, then take the same amount of sugar. Two hundred grams of dry fruits can also be taken to put in it. There may be some moisture in the coriander in this season, so roast it for five minutes in a big pan. Then make powder in the grinder. Similarly grind sugar.
Heat one to two spoons of desi ghee in a pan and fry the nuts one by one separately. Then break it into coarse pieces in a sieve or in a mixer. Now put the ground coriander and sugar in a bowl and mix well. Add the ghee which was left after frying the dry fruits in the same mixture and mix all the ingredients well by rubbing with both the palms. Then add dry fruits and mix well. Janmashtami prasad is ready.
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