Guru Nanak Jayanti Recipes: Gurpurab Recipes

4to40.com November 18, 2021 Culture & Tradition of India 4,952 Views

Food forms the main attraction of any festival or occasion and Guru Nanak Jayanti is no exception. The festival is celebrated to mark the birth anniversary of Guru Nanak Dev Ji, the first Sikh guru and the founder of Sikhism. Celebrations take place on a large scale in Punjab, Haryana and other parts of the world where Sikhs reside. Processions are taken out and verses from the Guru Granth Sahib are recited. The entire Sikh community gets engaged in the true festive mood. Delectable delicacies are also prepared on this holy occasion and distributed. With this article, learn some recipes for making delicious and lip-smacking food for Guru Nanak Jayanti.

Guru Nanak Jayanti Recipes:

Atte ka Seera

Ingredients

2 tbsp Wheat Flour
2½ tbsp Ghee
1 cup Sugar / Molasses (Jaggery)
2½ cups Water
Elaichi Powder (for flavoring)
Pistachios (chopped, for decorating)
Almonds (chopped, for decorating)

How to Make

Place flour and ghee in a large saucepan and roast on slow flame. Make sure that you stir constantly to avoid it from burning.
Dilute sugar with water and keep it for boiling.
When the flour turns golden brown, add the boiling sugar water.
Stir well to mix. Keep stirring continuously till the excess water evaporates and ghee separates.
Add elaichi powder and mix well.
Remove from heat and decorate with chopped pistachios and almonds.
Serve warm.

Malai Laddoo

Ingredients

½ cup Condensed Milk
250 g Paneer (Cottage Cheese)
2-3 drops Kewra Essence
A pinch of Yellow Color
Elaichi Powder (for garnishing)

How to Make

Mash paneer finely and place it in a large saucepan
Add condensed milk and cook on low flame, stirring constantly
Keep cooking till the mixture gets thick and leaves the sides of the saucepan
Add kewra essence and yellow color. Stir
Remove the mixture from fire and transfer to a plate. Allow it to cool
Make round shaped balls to form laddoos
Sprinkle elaichi powder to decorate
Serve

Jalebi

Ingredients

1 cup Plain Flour (Maida)
1 tsp Bengal Gram Flour
½ tsp fresh Yeast
1 tsp Ghee
1 cup Sugar
2-3 drops Lemon Yellow Food Color
¼ tsp Lemon Juice
Few Saffron Strands
Ghee (as required)

How to Make

Mix together plain flour and gram flour. Thereafter, sieve the mixture.
Dissolve yeast in 1 tbsp water.
Combine together flour mixture, yeast solution, ghee, 1 tsp sugar, lemon yellow food coloring and 2/3 cup water in a large bowl.
Mix well to form a thick batter to ensure that no lumps are formed.
Set the mixture aside to allow the yeast to ferment.
Dissolve the remaining sugar in 1 cup of water and keep it for cooking.
Boil the mixture and simmer for 5 minutes to allow the syrup to form 2 string consistency.
Add saffron strands and lemon juice. Mix well.
Remove the syrup from fire and set aside.
Place a broad saucepan on fire and heat ghee for frying.
Pour the flour batter into a piping bag with a single hole nozzle or in a thick cloth with a small hole in the center.
Gently press round whirls of the batter into the hot ghee working fast from the outside to the center to form jalebis.
Dry the jalebis till they turn golden brown.
Remove and transfer to the warm sugar syrup.
Drain immediately and serve piping hot.

Kaju Barfi

Ingredients

150 g Cashew Nuts
400 g Sugar
Elaichi Powder (to taste)
Silver Foil (optional)
500 g Khoya (grated)

How to Make

Dry grind the cashew nuts
Mix khoya and sugar
Transfer the mixture to a heavy pan and cook, stirring constantly
Stir to dissolve the sugar
Add the ground cashew nuts and elaichi powder. Stir continuously to form a soft lump. Make sure that the mixture does not stick to the sides
Transfer to a flat surface and roll out evenly to reach the desired thickness
Apply silver foil and cut into diamond shaped pieces

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