Today marks the start of our dance festival Navratri which lasts for nine days. I am full of excitement and joy as I get to dance the night away, I’ve always loved dancing and this is a great opportunity. As it’s the first day I made this recipe to offer as prashad to our god “Mataji” whom we worship throughout these nine days. The most exciting and inviting part is the varieties of prashad that people of all ages bring something whether its fruit, nuts, mithai or savouries to offer, after puja and aarti these delicacies are shared out. We worship mataji as she defeated evil and we celebrate her victory in style. During these nine nights the amount of colourful clothing and style that come together in a hall is amazing, the sound of anklets and hand claps beat to the rhythm and sound of music starting off slow and progressing to a fast pace. All in all it’s fun and a great workout, if you want to experience and absorb all the wonderful and vibrant colours, music and food I highly recommend you to visit an event locally. You are sure to be welcomed with lovely warm words and nothing but happiness.
Every year I make my famous kopra paak which is coconut barfi, this year I have combined it with lovely green pistachios and juicy,dried and sweetened cranberries to give a lovely flavour explosion. The sourness of the cranberries balances the sweetness of condense milk and coconut and pistachio adds a nutty but creamy texture. This is one of many mithai’s that can be consumed whilst fasting for nine days and its very quick and easy to make.
Makes 30-40 Balls
150g Dessicated Coconut
50g Dried Cranberries
50g Pistachio Kernels
397g Condense milk
1/2 Tsp Cardamom powder
For Garnish: Dessicated coconut
1. In a grinder grind the cranberry and pistachio to a powdery paste consistency.
2. In a bowl mix the ground cranberry, pistachio and dessicated coconut.
3. In a wide non stick kadhai or pan add the dry mixture, cardamom powder and roast for 2-3 minutes on a low-medium flame. Stir continuously to prevent burning.
4. Add the condense milk and continue stirring on low heat for about 6-10 mins, you need to achieve a consistency where you can roll into a ball.
5. Turn off the heat, transfer into a bowl and let it cool slightly before rolling into balls. Roll into ball and roll in dessicated coconut.