Krishnashtami is one of the popular Indian festivals celebrated both in the North and South. And it’s celebrated in the East and the West! That means “SHRI KRISHNA JANMASHTAMI” is celebrated everywhere.
Krishnashtami was one of my favorite festivals to celebrate from my childhood. From helping my Appa[father] to Clean the peetha[pedestal] of Shri Krishna to making tulsi hara[garland], everything felt blissful. More exciting was the special food that my amma prepared on this special day. The Prasad thali had all the favorites of Shri Krishna including Dahi povu[curd poha], Muga dali kosombari[moong cucumber salad], Godda povu[sweet jaggery poha], panchkajjay, lahi pitta laddu, kalaile lahi pitto, chane upkari, narla ubbatti[coconut holige], homemade butterball, homemade curd, and sugar. All of which are still made by amma even today on Janmashtami day. Out of all the yummy dishes, laddus are everyone’s favorite. Now that my twins love the laddus just like Krishna kanhaiya, they are a must on Janmashtami.
It’s now a ritual that is followed in our home to choose at least 5 prasadam dishes to be made on Janamashtami day. Sharing my maternal home Janamashtami photos and photos of our beloved SHRI KRISHNA BALARAMA From MANDIR so that everyone gets the blessings☺ with the recipe of Lahi Pitta Laddu given below.
Ashtami Undo | Krishnashtami Laddu | Lahi Pitta Laddu | Puffed Paddy Laddu
Ingredients
- Puffed Paddy(lahi, pelalu) Powder - 2 cups
- Jaggery - 1 Cup
- Red Chana/Small Chana/ Chickpea - ½ Cup
- Roasted Till/ Black Sesame Seeds- 3 TBSP
- Cardamom/Elaichi- 7 to 8 pods
- Cashew Nuts- Handful
- Water to make Jaggery Syrup
- Ghee- 2 TBSP
Instructions
1. Wash and roast red chana, till you get a good aroma and they are slightly popped.
2. Then add the cardamom pods with roasted chana and roast for 2 minutes.
3. Make a coarse powder of the roasted chana along with cardamom.
4. Roast Till[sesame seeds] and keep aside.
5. Now in a heavy-bottomed pan melt jaggery with water. Sieve the water to remove impurities. keep stirring the jaggery and water mixture on medium-low flame till you get a one-string consistency.
6. Put 2 tsp ghee.
7. Now add chana powder, cashew pieces, fried til / sesame seeds, and puffed paddy powder (laaye pitto) to the jaggery syrup.
8. Mix well and make laddoos applying ghee on the palms, as the mixture will be very hot while making laddu.
This measurement gives approximately 25 laddus of medium size.
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Notes
- Always roast and put the items to increase their shelf life.
- Add the puffed paddy powder/laye pitto slowly at the end and see how much powder your jaggery syrup can hold.
- We usually use black sesame seeds, but white sesame seeds also can be used.
- The jaggery syrup must be thick enough to bind all the ingredients, so always check if the jaggery syrup when dropped in water has a thick hard consistency. then only add all the ingredients.
- If you don't have puffed paddy powder, just dry roast puffed paddy and make powder at home.
Nutrition Information
Yield
25Serving Size
1Amount Per Serving Calories 99Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 3mgSodium 39mgCarbohydrates 15gFiber 1gSugar 10gProtein 2g
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