My job has been keeping me extremely busy and that explains my hiatus from the blogging front. I haven’t been able to even check my blog comments or for that matter even my blog statistics which earlier I would check regularly. I just realised that I have loads of things to write about and haven’t been doing so. Finally, Today I’ve decided to atleast write something small to get going again:)…
This year too, we celebrated Krishna Janmashtami with fervor. I’m really fond of Lord Krishna and love listening to all the songs dedicated to him. After shifting to Bangalore I’ve developed a ear for ‘Dasarara Padagalu’-which are beautiful hymns written by Saint Purandaradasa dedicated to Lord Krishna. They are very simple and very soulful and I listen to them very often when I’m working or when I’m on my evening walks.
This year Janmashtami was special to me because of my dear friend Arti who gifted me a beautiful ‘Laddoo Gopal’. She even gifted a lovely dress along with jewellery for my Gopal and it was a delight dressing him up. I got a lovely ‘Mor-mukut’ or a peacock crown for him and my Gopal was all set for his birthday. Along with the many baby krishna idols that I have collected or been gifted, I also have a cute little Bal Gopal with his cradle. This has been gifted by my aunt from Udupi. We performed the puja in the evening and placed Bal gopal in the cradle.
I made loads of savouries for him, This year I made chaklis, kodbele, tengkolal, khara poha, sweet poha and besan laddoos. We spent the whole evening in a Krishna temple near our house listening to beautiful bhajans.
I’m posting the recipe for Besan laddoo here:
Besan flour: 1 cup
Powdered Sugar: 1 cup (I coarse ground the powder to get that little crunchy feel, but you can powder it fine)
Ghee: 3/4 cup
Elaichi powder: 1/4 teaspn
Cashew, Raisin pieces: finely chopped: 1/4 cup(optional- I haven’t added any)
In a thick bottomed kadai, pour the ghee and besan and keep stirring till a lovely aroma stars emanating. By this time even the besan will start leaving the edges. Switch off the gas and let it cool completely.
Once this besan mix has cooled down, mix sugar and elaichi powder to form a dough like consistency. If it ends up being a little crumbly then add a little ghee spoon by spoon. Mix thoroughly and then role them into lemon size laddoos. The laddoos will be properly set after an hour or two, that is once the ghee and sugar added hardens. Very easy and simple recipe and the tastiest of all laddoos…Enjoy