Shilpa Shetty’s Durga Ashtami prasada looked tempting and delicious.
Chaitra Navratra 2020 had commenced on 25th March, 2020. The nine-day long celebrations were ongoing in spite of the nationwide lockdown in the country. Ashtami is the eighth day of Navratri, which is also known as ‘Durga Ashtami’ due to the significance of worshipping goddess Durga on this day. Shilpa Shetty also celebrated Durga Ashtami with a small pandaal at home. Her worship was complete with a Prasad, which she made all by herself at home. Take a look at the behind-the-scenes or making video of the recipe that she shared on Instagram:
“Today marks the 8th day of the Chaitra Navratri, which is known as Durga Ashtami… I always prepare the Prasad personally. So tried the Makhana and Gur ki Barfi as an offering this time. Specially prayed for strength for all of humanity to get through these times and emerge victorious as one community in the face of adversity. Happy to share details of the recipe, if you’d like to make this sweet at home too. Also, can be had during the fast,” wrote Shilpa Shetty sharing the recipe of the delicious Makhana and Gur ki Barfi on Instagram.
The video showed the process of the Makhana and Gur ki Barfi by Shilpa Shetty. There were three basic components of the barfi – dry fruits, makhana, and gur syrup. They were combined together to make a delectable and toothsome mix which was the Bhog prasada. The dry fruits contain a good amount of essential fats that the body needs for basic functioning, and the entire recipe is satiating and fulfilling for the sweet tooth as well as the stomach. Shilpa Shetty served it in a circular thali, saying that it was a vrat-friendly recipe and could also be consumed during the Vrat days.
Here Is The Full Recipe Of Makhana and Gur Ki Barfi by Shilpa Shetty:
1 1/2 cups Roasted makhana (Fox Nuts)
1/2 cup Roasted chopped cashews
1/2 cup Roasted chopped almonds
2 tbsp Roasted pistachios
3 tbsp crushed Flaxseeds
1 tsp crushed saunf (fennel seeds)
4 crushed elaichi (green cardamom)
1/2 cup desiccated coconut
1 cup water
1 cup jaggery (gur)
4 tbsp sugar
4 green crushed elaichi
Grease a plate with ghee
1. Remove the outer skin of the cardamoms and grind them in the mortar.
2. Grease the tray, plate or a small thali with ghee. Keep aside.
3. Heat a wok, dry roast the makhana for about two-three minutes on medium heat. Then, crush them roughly. This can be done in a grinder.
4. Dry roast the almonds on medium heat for about a minute. Then, grind the almonds coarsely in the grinder.
5. Now, add the desiccated coconut in grounded almond and puffed makhana.
6. Boil the jaggery, sugar, elaichi, and water in a wok/pan. After the first boil, reduce the heat and boil the sweet syrup till it thickens and makes two string syrup.
(Two string syrup means that you take a drop of syrup between your two fingers and then stretch the fingers – if the syrup that sticks between the two fingers is making two threads (or strings) then the thickness of syrup is appropriate. Takes about 7-8 mins.)
7. Now, add the almond, makhane, coconut powder, and cardamom, mix well, cook till the mixture absorbs the sweet syrup. Takes about 2 minutes on medium-low heat.
8. Now, turn off the heat and set the mixture on the greased tray. Let the mixture cool down, takes about 8-10 minutes. Now, cut the burfi in required shape.
So if you’re looking for a delicious recipe for something sweet that’s fulfilling too, try the Makhana and Gur ki Barfi by Shilpa Shetty!
About Aditi AhujaAditi loves talking to and meeting like-minded foodies (especially the kind who like veg momos). Plus points if you get her bad jokes and sitcom references, or if you recommend a new place to eat at.