Delicious food delicacies are prepared on Guru Nanak Jayanti. Browse through the article to find some tasty recipes for Guru Nanak Jayanti.
Guru Nanak Jayanti Recipes
Food forms the main attraction of any festival or occasion and Guru Nanak Jayanti is no exception. The festival is celebrated to mark the birth anniversary of Guru Nanak Dev Ji, the first Sikh guru and the founder of Sikhism. Celebrations take place on a large scale in Punjab, Haryana and other parts of the world where Sikhs reside. Processions are taken out and verses from the Guru Granth Sahib are recited. The entire Sikh community gets engaged in the true festive mood. Delectable delicacies are also prepared on this holy occasion and distributed. With this article, learn some recipes for making delicious and lip-smacking food for Guru Nanak Jayanti.
Recipes For Guru Nanak Jayanti
Atte ka Seera
Ingredients
- 2 tbsp Wheat Flour
- 2½ tbsp Ghee
- 1 cup Sugar/ Molasses (Jaggery)
- 2½ cups Water
- Elaichi Powder (for flavoring)
- Pistachios (chopped, for decorating)
- Almonds (chopped, for decorating)
How to Make
- Place flour and ghee in a large saucepan and roast on slow flame. Make sure that you stir constantly to avoid it from burning.
- Dilute sugar with water and keep it for boiling.
- When the flour turns golden brown, add the boiling sugar water.
- Stir well to mix. Keep stirring continuously till the excess water evaporates and ghee separates.
- Add elaichi powder and mix well.
- Remove from heat and decorate with chopped pistachios and almonds.
- Serve warm.
Malai Laddoo
Ingredients
- ½ cup Condensed Milk
- 250 g Paneer (Cottage Cheese)
- 2-3 drops Kewra Essence
- A pinch of Yellow Color
- Elaichi Powder (for garnishing)
How to Make
- Mash paneer finely and place it in a large saucepan.
- Add condensed milk and cook on low flame, stirring constantly.
- Keep cooking till the mixture gets thick and leaves the sides of the saucepan.
- Add kewra essence and yellow color. Stir.
- Remove the mixture from fire and transfer to a plate. Allow it to cool.
- Make round shaped balls to form laddoos.
- Sprinkle elaichi powder to decorate.
- Serve.
Jalebi
Ingredients
- 1 cup Plain Flour (Maida)
- 1 tsp Bengal Gram Flour
- ½ tsp fresh Yeast
- 1 tsp Ghee
- 1 cup Sugar
- 2-3 drops Lemon Yellow Food Color
- ¼ tsp Lemon Juice
- Few Saffron Strands
- Ghee (as required)
How to Make
- Mix together plain flour and gram flour. Thereafter, sieve the mixture.
- Dissolve yeast in 1 tbsp water.
- Combine together flour mixture, yeast solution, ghee, 1 tsp sugar, lemon yellow food coloring and 2/3 cup water in a large bowl.
- Mix well to form a thick batter to ensure that no lumps are formed.
- Set the mixture aside to allow the yeast to ferment.
- Dissolve the remaining sugar in 1 cup of water and keep it for cooking.
- Boil the mixture and simmer for 5 minutes to allow the syrup to form 2 string consistency.
- Add saffron strands and lemon juice. Mix well.
- Remove the syrup from fire and set aside.
- Place a broad saucepan on fire and heat ghee for frying.
- Pour the flour batter into a piping bag with a single hole nozzle or in a thick cloth with a small hole in the center.
- Gently press round whirls of the batter into the hot ghee working fast from the outside to the center to form jalebis.
- Dry the jalebis till they turn golden brown.
- Remove and transfer to the warm sugar syrup.
- Drain immediately and serve piping hot.
Kaju Barfi
Ingredients
- 150 g Cashew Nuts
- 400 g Sugar
- Elaichi Powder (to taste)
- Silver Foil (optional)
- 500 g Khoya (grated)
How to Make
- Dry grind the cashew nuts.
- Mix khoya and sugar.
- Transfer the mixture to a heavy pan and cook, stirring constantly.
- Stir to dissolve the sugar.
- Add the ground cashew nuts and elaichi powder. Stir continuously to form a soft lump. Make sure that the mixture does not stick to the sides.
- Transfer to a flat surface and roll out evenly to reach the desired thickness.
- Apply silver foil and cut into diamond shaped pieces.
