Above is the picture of Lord Panduranga (Lord Krishna) and Rakumayee at Sri Panduranga Bhajanashram, Govindapuram.How to make it:
Fry Aval in little ghee until it turns light brown. Add 2 cups water to it and cook until the aval becomes soft and well cooked. Now add sugar, cardamom powder and food colour and mix it thoroughly. Add ghee little by little and cook until it thickens. Heat 2 tsp ghee in a small pan, fry the cashews and raisins and add it to the kesari. Mix well. Decorate with a pinch of saffron on top for a great flavour.
The second photo has a recipe too... Those Nut Drops are really simple to make.
Ingredients:
How to make it:
Soak cashew nuts and almonds in water separately. Remove the skin of almonds. Grind the almonds and cashew nuts into a fine paste with little water. Add flour, milk, coconut and sugar and mix well to a batter consistency. Drop them onto a baking sheet with a spoon and bake at 350 degree Fahrenheit until done.
For seasoning: Mustard seeds, urad dhal and oil.
How to make it:
Pressure cook moong dhal and masoor dhal with little turmeric powder. Heat oil in a pan, add onions and fry until golden brown. Now add the green tomatoes and green chillies and cook until tomatoes become soft. Add the cooked dhal, coconut, salt and curry leaves and cook for 2-3 minutes. Do the seasoning with mustard seeds and urad dhal. Serve hot. Goes well with rotis and parathas.
