Prasadam literally means the benedictions or the blessings of the divine. The practice of offering to God before one eats – “prepare, serve and then eat”- is prevalent in different forms throughout India. My grandparents until a few years back adhered to this strictly – my Paatti would prepare our daily food and offer everything (Neiveidyam), while Thatha would do the Aradhanai (prayer offered to Saligramam – divine stone considered to be a manifestation of Lord Vishnu). This act of offering can be understood as “God eating before one does” at one level. The other level of understanding is that God’s blessing or love is transmuted through the food that has been offered and therefore becomes prasadam. “Bhogya” or the act of God consuming food is believed to purify food and transfer a boon.
Consumption of food in the form of Prasadam therefore becomes consumption in Saatvika Bhava – the purest mood with which one is supposed to engage in all activities.
One of the motivations for people undertaking pilgrimages even today is because they seek the prasadam – there are gods and some temples in India that are known specifically for granting some boons – like progeny or cure from mental illness.
In all 30 delicious prasadams (some of them are spreads!!) were sent in for Little Krishna. Each of these isnt just a recipe but a sharing of celebrations and stories of Krishna. While there isnt anything like virtual munching just as yet, do use your imagination and enjoy these treats.
Arun Shanbag’s brilliant Photo Essay on Krishna that includes an extract from his upcoming book – Prarthana: A Book of Hindu Psalms. Take one look at the brilliant sandalwood sculpture and you’ll never want to take your eyes away. Arun writes on a whole lot of stuff from Indian arts and temples to globalization, health and street food.
Kajal has sent in this awesome recipe for Angoori Basundi – a heavenly mix of Basundi with Rasgullas. Do check out some Gujju recipes also when you head over.
Praveena has made some gorgeous looking Paal Payasam – the colour and texture are absolutely perfect.
TBC who’s more than just a budding cook feeds Krishna Pineapple halwa – very apt for kids. Don’t forget to admire the lovely streaks of light on her halwa.
Head over to Rajitha’s hunger inducing blog for some tastyRibbon Pakodas.
Viji from Vcuisine has sent in her impressive spread for Janmashtami – head here for the bunch of recipes.
Gopalkala is traditionally prepared in Maharashtrian homes for every Krishna Jayanthi. Archana, a very dear blogger friend, shares her recipe of Gopalkala.
Perfectly made Thattais and Appams from Prema. Thattai colour and texture are absolutely on the mark – this is how the dish is meant to look!!!
Drool over coral coloured Kalakand from Sobila who writes at Iniya Tamil Virunthu
Sweet Pedas from Rachna (think Botswana, think Rachna) for Guruvayoorappan – rich in milk to please his palate.
Choco chip buns (name one kid who wouldn’t devour these) from Raaga – The Singing Chef.
Seven cup cakes in cutesy little hearts is Madhavi’s contribution.
Coconut Barfi (Kopri Mithai) from Madhuli’s thali. Once you’re done with drooling over the thali, do check out Madhuli’s cute little kanha.
Menu Today stacks up some Seedais on a Manga Thattu (Mango shaped plate) – both Uppu and Vella Seedai. MT – what’s your name?
Manasi who blogs at A Cook at Heart offers the ubiquitous Semiya Kheer
Delicious Malpua with Rose Flavoured Rabdi is Mansi’s contribution
Gokulashtami Seedais from Elle n Chikki who write at Lemon and Chillies blog. A visit to their blog will educate you on how Madras is not Chennai and sundals are to be served in a pottalam.
Madhavi from Madhu’s Vantalu serves diamond shaped Rava Kesari cakes.
Veggie Platter’s Suma Gandlur sends in Paalakaayalu, with gorgeous looking Mosaravalakki and Sihi Avalakki
Perfectly shaped light brown wheelies orVellai Murukku – just one among the huge spread that BubbaLili cooked up for Srijayanthi.
Easy Crafts from Simple Indian food has sent in Besan Rava Ladoo, Sugiyan, Manakombu, Thattai, Uppu Sheedai and Vella Sheedai.
A unique recipe of Payasam from Srivalli who has sent in Senega Pappu Payasam.
Rave Unde and Nipattu, snack items that any person in sniffing distance of a Kannadiga would know about, is Mamatha’s contribution to the celebrations.
Jayashree serves Uppu cheedai, Vella Cheedia and Neyyappam for her first love.
Emily from the awesome ROL blog sends in this lovely recipe of Cheese Straws.
- 2 cups butter, room temperature
- 1 pound (1/2 kilo) extra-sharp Cheddar cheese, finely grated and at room
- 4 cups all-purpose flour
- 1 teaspoon salt or to taste
- 1/2 teaspoon cayenne (hot) pepper
In a large bowl, cream the butter and Cheddar cheese. In a separate bowl,
combine the flour, salt, and pepper and gradually add to the cheese mixture.
Form into 1-inch balls, place on an ungreased baking sheet, and flatten with
a fork. Bake at 350 degrees F for 10 to 15 minutes.
Makes 12 dozen small straws.
Emily also writes, “Cheese Straws are a traditional snack in the American South. They’re
basically butter, cheese, flour, and hot pepper–very tasty. I hope you and
your readers can get Cheddar cheese. If not, any tasty hard cheese will work
just as well. And you can use ghee for the butter. Ghee will probably be
better than butter with milk solids.”
Prema Sridharan, a non blogger sends in this yummy Rabdi recipe.
RABRI (also called RABDI)
- 2 litres thick milk
- 1 cup cream of milk removed from boiling milk and refrigerated
- 1 cup sugar
- 4-5 cardamom seeds powdered
- a pinch of nutmeg, pistachio powder as per individual preference
- little saffron soaked in milk any food colour of your choice(optional)
- broken nuts – cashews, sarra paruppu and almonds of your choice
Bring the milk to boiling on low fire in a deep heavy pan. Add the sugar and cardamom seeds and leave to simmer over a low heat for 2 hours until all the milk is reduced to one quarter (as an alternative can do it in the microwave) Remove from heat and add the nuts (cashew and saraparuppu can be roasted in ghee and added or added fresh when milk is boiling), can add the saffron and nutmeg,pistachio powders also at this stage Serve hot or cold as per preference.
Renuka who writes at Piece of Cake shares Navaneetham and Banana Sheera.
- 1 1/2 cups milk
- 3 tbsps sugar
- 1 tsp rock sugar (kalkandu)
- 1/2 cup cream
- 1/2 cup butter
- 1 teaspoon ghee
- 1 tablespoon curd
Boil milk, add sugar and kalkandu till dissolved. Stir in butter, ghee and cream on low heat. Once it comes to a boil, remove from flame, stir in curd.
- Rava – 1 cup
- Sugar – 3/4 cup
- Milk – 1 ¼ cup
- Banana – 2
- Saffron – few
- Cardamom powder – pinch
- Ghee – 1 tbsp
- Cashew nuts – few
- Raisins – few
In a pot, pour milk, sugar, cardamom powder and saffron and stir till sugar has dissolved. Mash the bananas and set aside. Fry raisins and cashews in ghee and mix with the bananas in a bowl. In the same pan, fry rava till light brown. Pour in the milk mixture and keep stirring till mixture thickens. Stir in bananas, cashews and raisins and stir till mixture leaves the sides of the pan.
Asha from Foodie’s Hope, who keeps everbody’s spirits in the food blogosphere high, was the first to send in Uppu Seedai for Little Krishna.
Sharmi from Neivedyam has prepared Uppu Seedai and Vellam Seedai. She has also posted beautiful pictures of Krishna. Sharmi, sorry to have missed out. Thanks for pinging in comments.
Poori Laadu with the standard Navaneetham, Uppu and Vella Seedais is what I (Lakshmi, Latha’s daughter – for those who’re still confused) made for Srijayanthi.
You can take a look at Amma’s fabulous array of goodies – Kodubale, Paal Cake, Uppu Seedai, Vella Seedai, Navaneetham and Sukku Vellam (for digesting all of that 🙂 ).
I hope I haven’t left anybody out – do ping in comments. Thanks a Million for sharing all your fabulous celebrations.
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