Raisin Rabdi & Khopra Badam Paag Recipe
Today we are going to make two types of prasad, raisin kheer and coconut almond paag, for Kanha and his devotees. Both these prasad will be prepared in a very easy way. Even if you do not get time to prepare something for Prasad in advance, then there is no need to worry. Both these types of prasad will be prepared in very less time. So this Janmashtami, make both these types of prasad and enjoy their taste with your family.
Ingredients for Kishmish Rabdi
Raisins - 1/4 cup (50 grams)
Milk - 1/2 litre, full cream
Arrowroot Powder - 2 tsp
Cashews - 1 tsp, chopped
Almond Flakes - 1 tsp
Cardamom - 2, coarsely crushed
Sugar - 1 tbsp
Kesar Strand - 4-6
Ingredients for Coconut Almond Paag
Almond Flakes - 1 cup (100 grams)
Coconut - 2 cups (150 grams)
Ghee - 1 tbsp
Sugar - 2 cups (450 grams)
Black Pepper - 1/2 tsp
Process of making Kishmish Kheer
Wash 1/4 cup of raisins well and keep them. Now pour 100 litres of milk (from 1/2 litre of milk) in the pan and boil it. After boiling, turn off the flame and soak the raisins in hot milk and keep it for 20-25 minutes.
Now put the remaining milk in the pan and cook till it boils. When it comes to a boil, cook the milk on low flame for 15 minutes while stirring occasionally. When the time is up, add 2 tsp of arrowroot powder and some milk in a separate bowl and mix it well.
When mixed, pour this solution into the milk, as well as keep stirring the milk. Then cook on low flame for 3-4 minutes while stirring the milk continuously. When the time is up, put the soaked raisins in it along with the milk. When milk comes to a boil, add 1 tsp of chopped cashews and 1 tsp of chopped almonds.
Cook while stirring the milk occasionally till it thickens. When the milk becomes thick, add 2 coarsely ground cardamom and 1 tbsp of sugar. Mix them well and cook till the sugar dissolves. Then turn off the flame, in this way raisin kheer will be ready. Serve it and enjoy its taste.
Process of making Coconut Almond Paag
Melt 1 tbsp of ghee in a pan. When it melts, add 2 cups of grated coconut and fry it while stirring continuously. After roasting for 1 minute, add 1 cup of almond flakes and fry it for 1-2 minutes while stirring continuously. After roasting, take them out on a plate.
Now put 2 cups of sugar and 3/4 cup of water in the same pan. Cook it while stirring it occasionally till the sugar dissolves. After the sugar dissolves, cook it a little more till one wire syrup is formed. When a string comes, reduce the flame to low and put roasted coconut and almonds in it.
Cook them on low flame by mixing them well. Also, add 1/2 tsp of crushed black pepper to it and cook on medium flame for 2 minutes while stirring continuously. After the time is over, turn off the flame and cool it slightly while stirring the paag in the pan itself for 3-4 minutes.
Then grease the tray with ghee and put this mixture in it and spread it evenly. Now keep the paag to set. Make cut marks in it after sometime. Then put it back to set completely. When set, take out the pieces by rotating the tray on the gas for 10 seconds. In this way coconut almond paag will be ready. Serve it and enjoy its taste.
Soak raisins in hot milk for 20-25 minutes.
While pouring the arrowroot solution into the milk, stir continuously.
While making sugar syrup for Paag, the quantity of water should be one third of sugar.
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