Shri Krishna Janmaastami Special : Laddu

 Happy Shree Krishna Janmasthami to Every One. Try These Ladus and Enjoy...

Shri Krishna Janmastami is a festival celebrating Shri Krishna's Birth. It is an annual celebration of the birth of Lord Shri Krishna the eight avatar of Lord Vishnu. Krishna was the eighth son of Devaki and Vasudeva.
The festival is celebrated on the eighth day (Astami ) of the Krishna Paksha of the month of Shravana (August to September) in the Hindu Calendar.
Hindus celebrate Janmashtami by fasting and staying up until midnight the time when Krishna is believed to have been born. At midnight devotees gather around and have special pooja and reading of the Hindu religious scripture Bhagavad Gita.
Gokulastami is known as Krishnashtami, Saatam Aatham, Gokulastami, Ashtami Rohini and Shri Krishna Jayanti and Shree Jayanthi
Special poojas are done on the whole day and prasadam is prepared and offered to God Shree Krishna at midnight at the time of his birth. The next day fun filled celebrations, Rathotsava is done in grand manner.  Dahi Handi (mosaru kudike) is more popular (breaking the buttermilk filled pots which are hanged on the tops is a popular cultural activity is very popular in many places like Udupi(Karnataka State ), M umbai (Maharastra) and other parts of India and other parts of the world too.
Chakkuli or chakli, laddu and many many different types of savoury and sweet dishes are prepared and offered to Lord Krishna on that day.
 Here are some Laad/ unde which can be prepared quickly and offered to God Krishna.

1. Pancha Kajjaya :

Things Needed :
Thin Poha/Awalakki : 1 Cup
Jaggery : 2 Tablespoons
Cardamom : 2 Pods
Ghee : 1 Teaspoon
Fresh grated Coconut : 2 Tablespoon
Method :
1. Grate coconut. Remove the seeds from the pod and powder it.
2. Take a big bowl and put thin avalakki, jaggery, grated coconut, powdered cardamom and ghee.
3. Mix it well and shift the ready panchakajjaya to a serving dish.
Note : You can add cashew nuts to Pancha kajjaya. Kajjaya means sweet and panch means 5. Five ingredients are used to do this sweet dish.It is said that Shree Krishna likes Avalakki/ Poha.

2.Rava Laadu :

Things needed :

Chiroti rava : 2 cups
Sugar : 1Cup
Cardamom : 3 to 4 pods
Ghee " 1/2 Cup
Mixed nuts : 2 Tablespoons
Milk : 2 Tablespoons (Optional)
Method :
1. Fry cashew nuts, raisins in a tablespoon of ghee.
2. Powder sugar and cardamom seeds in a mixi jar and remove it and keep it aside.
3. Add chiroti rava and fry nicely till the raw smell disappear.
4. Put off the fire and put fried rava mixture in a big bowl.
5. Add powdered sugar and mix it slowly. Let it cool a bit. ( 2 to 3 minutes).
6. Add ghee to the rava -sugar mixture and mix it well.
7. Take a handful of the mixture and prepare laddu.
8. Arrange them in a tray.
Note : You can add copra or fresh grated coconut to it. If you find it difficult to prepare laddu, sprinkle very little hot milk and it helps to prepare laddus.

3. Sesame Laadu :

Things needed :
Sesame seeds : 1 Cup (White or black)
Jaggery : 1/2 Cup
Coconut : 1 Cup
Cardamom : 2 pods.
Ground nuts : 2 Tablespoons
Method :
1. Dry roast ground Nuts and remove the outer skin. Dry grind only once or twick. (not into powder).
2. Dry roast sesame seeds till they pop up. Dry grind it into powder. Add cardamom seeds while grinding and then dry grind).
3. Keep a pan on the fire. Add jaggery and water. (1/2 of quarter cup).
4. Let the jaggery melt nicely and it bubbles up. Let it turn to one string consistency. Put off the fire.
5. Add powdered sesame seeds, dry ground ground nuts and grated coconut. Mix it nicely.
6. Add cashew nuts pieces and a tablespoon of ghee. Prepare laddus and arrange them in a tray.
Note : You can add little more jaggery if you like more sweet. No need to add more ghee, since sesame seeds, ground nuts and coconut contain oil in them. Adding more cashews adds to the taste.

4. Wheat and Besan Laadu :

Things needed :
Besan /Channa flour : 1 cup
Wheat flour : 1 Cup
Sugar :  1 Cup
Cashew nuts : 1 Handful (small pieces)
Ghee : 3/4 Cup
Cardamom : 3 to 4 pods
Method :
1. Powder sugar with cardamom pods.
2. Put a tablespoon of ghee and fry cashews till they turn golden brown.
3. Add wheat flour to the pan and fry till the raw aroma disappear.
4. Add channa/besan flour and fry along with wheat till raw smell disappear.
5. Put off the fire and remove the fried flour mixture to a bowl.
6. Add sugar. Mix it nicely. Leave it for few minutes.
7. Divide the mixture into 2 to 3 portions
8. Add ghee little by little and mix the flour nicely and prepare laddus. Add ghee if you want little more.
Note : You can fry channa/besan flour and wheat flour separately. Fry it on the low flame. Add only the required ghee. Use little by little. Let the ghee in liquid form.

5. Mixed Nuts Laadu

Things Needed :
Ground Nuts : 1 Cup

Roasted channa : 1 Cup
Almonds : 1/2 Cup
Cashew Nuts : 1/2 Cup (Optional)
Jaggery : 1 Cup
Ghee : 2 Tablespoons
Method :
1. Roast ground nuts and remove the husk.  Dry grind roasted channa and almonds in to powder. (coarsely )
2. Fry cashew nuts in 1 teaspoon of ghee and remove from the pan.
3. Keep a pan on the fire. Put water and jaggery and let jaggery melt.
4. Let it boil till it gets string consistency. Add ground nuts, powdered channa and almonds.
5. Add fried cashews and mix it well and prepare laddu when it is hot. ( once it is cool you can not prepare laddu).
Note : You can add little coconut to the mixture. Use little ghee to prepare laddu. Use little
ghee if necessary.

6.  Dates and Nuts Laadu/laddu/unde :

Thins Needed :

Almonds : 1 Cup
Dates : 1 Cup
Cashews : 1/2 Cup
Poppy Sees : 2 Tablespoons
Kallu sakkare : (Rock sugar) : 1/2 Cup
Method :
1 . Remove the seeds from dated and dry grind.Put it in a big bowl.
2. Dry grind almonds coarsely and put it along with dates.
3. Dry grind Kallu sakkare and add it to the dates mixture.
4. Dry roast poppy seeds and add it to the dates mixture.
5. Fry or dry roast  cashew nuts and add it to the mixtrue.
6. Mix it nicely and prepare laddu with the mixture of almonds, dates, rock stone and cashews.
Note : Adding Kallu sakkare is optional. You can add more dates if you want. No need to add any ghee to the mixture. No need to fry any thing except poppy seeds and cashews.
Note    : Each laddu preparation takes 30 to 40 minutes. (all together).
You should melt jaggery and filter it with a strainer and then use it for a healthy purpose. Adding more or less ghee to the laddu is optional. Adding more nuts adds to the taste. 
Happy Gokulastami once again to you all

Jack Fruit Pulav

Jack Fruit Pulav is a main dish and one can enjoy this any time of the day. I just wanted to try this Pulav since the day I watched Gundanna (Krishna) preparing this on Suvarna Paka Shale. I like his way of cooking I do watch some time, though I do not follow it much. This one attracted me. We people from Udupi (Daskhina Kannada - Karnataka), prepare so many items using jack fruit, raw jack, jack seeds. Jack fruit payasa is very famous as well as jack fruit kadubu. Jack fruit palya, appa, happala there are many varieties. I have not come across this Pulav. As I said it sounded great. So wanted to try and it was nice I should say. People who like jack fruit aroma will surely like it. I have added very little spices (as instructed by Gundanna), I did not add chakra Moggu (Star Anise).

Lets see some benefits of having Cinnamon in our diet.
Cinnamon helps to regulate blood sugar and good for diabetics. It also reduces LDL cholesterol levels and good for heart health. It has natural  anti infections compounds. It also help to reduce pain linked to arthritis. It has a natural food preservative. It contains fiber, calcium, iron and manganese. It is also good for menstrual pain and infertility and balances the hormones in women. It is said that cinnamon is good for diseases like Parkinson and brain tumor and meningitis.
I have used Basumathi rice, a very little spice and jack fruits. As I said the jack fruit lovers can thoroughly enjoy having this special dish. It is a very simple dish that anyone can cook.
No Onion - No Garlic in " Jack Fruit Pulav ".

Things Needed :

To cook :
Basumati Rice/Any other raw rice : 1 Cup
Capsicum : 1
Jack Fruits : 5 to 6 Fruits
Coconut milk/plain boiled nandini milk or any milk : 1/2 Cup
Coconut : 2 Tablespoons 
 Spices used :
Cinnamon : a small stick
Cloves : 4 to 5
Green chilly : 1
Pepper Pods : 3 to 4
Ghee/Oil  : 2 Tablespoons
Pulav leaves/Indian bay leaf : 1
Cardamom : 1
Ginger ? Ginger Powder : 1/2 Teaspoon
Jeera/ Cumin Seeds : 1/2 Teapoon
Cashew nuts : 2 Tablespoons (optional).
Saffron rakes : 2 to 3 (Or turmeric powder : 1/4 Teaspoon)
Salt : to taste

Method :

1. Wash and remove the water and keep the rice aside.

2. Wash and cut capsicum, green chilly into small and keep it aside. Cut jack fruits into small pieces.

3. Grate coconut. Grind 1/2 Cup of coconut and squeeze out the milk and keep it aside. (thick and thin milk together).
4. Now Keep the pan on the fire. Heat and put ghee. Add jeera/ cumin seeds.

5. Add cardamom, cloves, cinnamon pieces, whole pepper pods. Fry them nicely for 1 to 2 minutes.
6. Add Cashew nuts and fry them till they turn golden brown.
7. Add cut capsicum and chilly and fry for 2 minutes.

8. Add rice, dry ginger powder  and mix it well and stir on low flame for 2 minutes. Add bay leaf on the top and stir slowly.

9. Add saffron and put off the gas. Shift the fried rice mixture to the rice cooker or pressure cooker.
10. Add 2 glasses of water and salt. Mix it nicely. Add coconut milk/ plain milk.

11. Let it cook for 5 minutes. Add jack fruits and cook. (Electrical cooker switch of  automatically once the rice cooked).

12. Add a tablespoon of coconut on the top and mix it slowly. You can add 1 tablespoon of fresh ghee on the top. (Adds to the taste).
13. Mix it slowly and shift the cooked Jack Fruit Pulav to a serving dish.

 14. Serve with any chutney or as you wish to.

Note :

You can use pressure cooker to cook Jack fruit Pulav.
Use of required water changes if you use different varieties of rice. For example Basumathi rice 1 = 2 , Sona Masoori - 1 = 3.
You can use plain milk instead of coconut milk. Adding extra coconut grating is also optional. Use of more or less ghee is also optional.
Do not add onions or garlic to this Pulav. This Pulav taste sweet. You can prepare Pineapple Pulav also in this method. Adding oil instead of ghee.  
Time : 30 to 40 minutes 
Serves :  2 to 3.