Shankaracharya Jayanti, the birth anniversary of Adi Shankaracharya, is a moment of reverence, reflection and spiritual devotion. He is known as one of the greatest philosophers and saints of India, and he singlehandedly restored the essence of Vedanta, travelled across the subcontinent to establish unity and gave us timeless teachings that echo even today. On this auspicious day, devotees engage in pujas and recitations of his works and offer simple yet soulful food to the saint. These offerings are symbolic of our inner devotion and are an expression of our gratitude. So if you’re preparing to observe Shankaracharya Jayanti this year, here are five easy homemade mithai for puja that you can make and offer.
1. Coconut Ladoo (Nariyal Ladoo)
Ingredients:
- 2 cups fresh or desiccated coconut
- 1 cup condensed milk
- 1/2 tsp cardamom powder
- Ghee for greasing
Method:
- In a non-stick pan, heat the coconut slightly to release its aroma. Keep stirring so that the coconut doesn’t stick to the base of the pan and burn.
- Then add in the condensed milk and stir continuously on low flame. The condensed milk should not stick to the pan. The coconut will start to soften as it absorbs the condensed milk and gets integrated into it.
- Cook this mixture until it thickens and starts to leave the sides of the pan. That means it's binding and is ready to be shaped.
- Sprinkle cardamom powder on top and mix well until fully incorporated.
- Let the mixture cool slightly, enough that you can handle it in your hands.
- Grease your palms with ghee. Take a little bit of the mixture and roll it into small ladoos. Do this with all of the mixture.
- Optionally, you can also roll the ladoos in extra coconut for a fancier finish. Or serve as is.
2. Rava Kesari (Sheera)
Ingredients:
- 1 cup rava (semolina)
- 3/4 cup sugar
- 2 1/2 cups water
- 2 tbsp ghee
- 1/2 tsp cardamom powder
- A few strands of saffron
- Cashews and raisins
Method:
- Dry roast the rava in a non-stick pan till it is aromatic and once crisp and ready, set aside.
- In a pan, add the ghee and let it warm a little, but don’t leave it on for so long that it burns. In this ghee, fry the cashews and raisins until they acquire a slight golden hue. They will also smell like ghee.
- Now add water to the pan to dilute the mixture a bit.
- Add saffron to the same pan and bring the mixture to a boil. Keep stirring as you do. The color of the saffron should spread and give the sheera its look.
- Now slowly add the roasted rava into the pan while stirring continuously to avoid lumps. Break up any clumpy parts and make sure that it has all mixed in thoroughly.
- The rava will start absorbing the water and becoming thicker. At this point, add in the sugar and mix well until fully incorporated.
- Now cook for another 5 minutes, until it thickens and looks like sheera.
- Then, optionally, add cardamom powder as garnish.
- Serve warm.
3. Malai Peda
Ingredients:
- 1 cup milk powder
- 1/2 cup condensed milk
- 2 tbsp ghee
- 2 tbsp milk
- A pinch of saffron and cardamom powder
Method:
- In a non-stick pan, combine the ghee, milk and condensed milk.
- Add milk powder and cook on low flame, stirring continuously.
- Cook until the mixture thickens and leaves the sides.
- Add saffron and cardamom powder.
- Let it cool, then shape into small pedas.
- Garnish with slivers of pistachio or saffron strands.
4. Jaggery Poha Ladoo (Aval Ladoo)
Ingredients:
- 1 cup poha (flattened rice)
- 1/2 cup jaggery, grated
- 1/4 cup grated coconut
- 2 tbsp ghee
- Cardamom powder
- A handful of roasted nuts
Method:
- Dry roast the poha till crisp. Cool and grind coarsely.
- Mix with jaggery, coconut, cardamom and roasted nuts.
- Heat the ghee and pour into the mixture. Mix well.
- While still warm, roll into small ladoos.
5. Milk Kheer (Payasam)
Ingredients:
- 1 litre full cream milk
- 1/4 cup rice (soaked for 30 minutes)
- 1/2 cup sugar or jaggery
- A pinch of cardamom
- Saffron and nuts to garnish
Method:
- Boil milk and reduce on low flame till slightly thick.
- Add soaked rice and cook till soft.
- Add sugar and stir till dissolved.
- Add cardamom, saffron and garnish with roasted nuts.