3 easy milk recipes to make for every puja

3 Easy Milk Recipes to Make for Every Pooja

It is considered an act of respect & adoration to offer bhog or prasadam to the Hindu gods during a pooja. Sacred food for the offering is made at home with utmost care and devotion toward the gods. This ritual is dedicatedly followed during Indian festivals and other celebrations that mark a new beginning. The prepared food should be clean and untouched as it is suitable only if it is first consumed by the gods and thereafter by the family members.

It is almost impossible to think of the prasadam thaal without any milk delicacies, the most loved and cherished among those is kheer. From kheer to barfi and halwa to ladoo, mentioning the names themselves has tingled our appetite.

We have compiled a list of 3 wholesome milk recipes that are easy to make for every pooja in your home. These are quick and at the same time appetising for everyone!

      1. Nariyal Barfi

This recipe is known by many names Copra Pak, Kobbari Burfi, and Tengai Barfi. It’s made with simple ingredients like coconut, milk, sugar or jaggery, cardamom, and even nuts. 

• Heat a pan with 1 tbsp of ghee to slightly roast some dry fruits of your choice. Keep them aside once they turn light golden.
• Add about 4.5 cups of coconut and 2 cups of whole-fat milk to the pan. You can also use no-fat milk if full-fat milk is not available.
• Keep stirring the mixture on medium heat until it comes to a boil. After that turn the stove on low heat and let it cook for another 10 - 12 minutes. Make sure to stir the mixture every 2-3 minutes.
• Once the milk evaporates, add 1 cup of sugar to the pan and mix it well.
• The mixture’s consistency will turn thick at this point. Ensure to keep the flame low to prevent the mixture from sticking.
• Add 2-3 tbsp ghee to the mixture and cook it until there is no moisture in the pan.
• Once the right consistency is achieved, add ½ tbsp cardamom powder and mix well. 
• Transfer this to a greased utensil and press the mixture to set the barfi.
•  Use dry fruits to decorate the barfi.
• Set the mixture for about 3-4 hours at room temperature to become firm like barfi.

      2.Paal Payasam

Paal Payasam has a very rich and creamy flavour sure to impress the gods. This recipe is enjoyed collectively by everyone from kids to adults, all are fans!

• Mix ¼ cup warm full-fat milk with saffron strands and keep it aside.
• Heat a pan with 4.5 cups of milk and add ¼ cup of long-grain basmati rice (soaked for 30 minutes). Cook on a medium flame for 7 minutes while stirring the mixture.
• Mash the rice grains with the mixing spoon while cooking.
• Once the mixture gets dense and thick, add ½ cup sugar, saffron-milk mixture, and ½ tbsp cardamom powder while mixing well.
• Cook it for another 2-3 minutes and the recipe is ready for bhog.

       3.Semiya Kesari

Vermicelli (Semiya) is very easily available in all Indian households if you are out of suji or besan and in a rush to prepare prasadam. Semiya Kesari would be the best last-minute option to get things running in your kitchen!

• Boil 3 cups of milk in a pan on the side flame.
• In a separate pan, heat 1 tbsp ghee and roast some dry fruits. Transfer the dry fruits once they turn golden brown.
• Add ½ cup semiya to the same pan and fry till they turn golden. Keep the flame low to avoid burning semiya.
• Add the boiling milk to this pan along with saffron and cardamom powder. 
• Once the milk comes to a boil, reduce the flame to low and let it cook slowly.
• Add sugar and mix it well. Let the mixture cook until it evaporates all moisture in the pan.
• Semiya Kesari is ready to serve. You can always store it in the freezer to serve it chill.