I vividly remember two occasions when I have had a Panchamrita/ Charnamrita. One was when my aunt had taken us two sisters for attending some Puja in an old haveli in Lucknow. I remember asking for a second helping of the 1-2 tablespoon serving that we were given. And the other time when a dear friend’s mother had summoned me to help mash bananas in a big pot of cold milk and yogurt mixture. I was then made aware that this has to be done by hand only.
Panchamrita/ Charnamrita is the offering to the Divine and then consumed also by those making the offering. Yogurt, milk, ghee, honey, sugar, Indian Basil. Dry fruits, and bananas are added by others.
Because it is so tasty I thought about using the same ingredients with the addition of roasted Amarnath and Foxnut, which is very popular food during this fasting time and making a breakfast bowl.
1 cup Yogurt
2 cup Milk/ Coconut Milk
1/2 cup Honey (you could use a combination of sugar and honey)
1/4 cup Ghee
1/2 cup Dry Fruits of your choice
1 cup Roasted Foxnut
1 cup Roasted Amarnath seeds
2-3 sprigs Indian Basil
1. Soak the torn Indian Basil leaves in the milk for a few hours.
2. Peel and mash the bananas in the yogurt. I did it by hand, just for the memory. It is fun. You can try it.
3. Mix the milk, ghee and honey into the banana yogurt mixture. Once every thing is assimilated add the dry fruits, roasted foxnut and roasted amarnath seeds.
4. Divide into bowls and serve.
5. Its another great bowl of food post a morning yoga flow.
Rituals in India include coconut in many ways. It is considered auspicious and is a staple across the vast coastline of India. It is now that the world has woken up to the possibilities of coconut and its dense nutritional value is fast gaining dominance in cooking, the world over.
During any festivities, yogic or ritualistic fasts, coconut and preparation from coconut is very common. So are coconut laddoos. Traditionally the coconut is cooked in milk, which I have replaced with coconut milk to become a completely plant based dessert.
The other thing done is that if coconut sugar is used the flavour is stronger and makes the laddoos more vegan friendly.
These are great post work out treats for me.
100 gms Desiccated coconut, plus some extra for rolling the laddoos in
50 gms Raw/ unrefined/ coconut sugar
1 tbsp Coconut oil
200 ml Coconut milk
1. Heat a heavy bottomed wok or pan. Ensure it remains on low heat all the time. The temptation to turn up the heat and expedite the process of cooking is very high. We are conscious cooking these days, so just enjoy the fragrance wafting in the house while preparing this. Also this will ensure that these coconut laddoos remain as white even when cooked
2. Add the coconut oil to the pan and the desiccated coconut and gently stir. Continue stirring till the decimated coconut is still white, but slightly toasted through and before it changes colour. Add the coconut milk and the sugar and continue stirring. Stir over low flame for about 8-10 minutes
3. Once the mixture is no longer loose and starts to leave the sides and comes together, turn off the heat and allow to cool for about 5 minutes. I like my laddoos to be very soft and hence I almost have a wobbly structure to my laddoos. But if you like a little more bite, cook the mixture a little more, till it is as dense as you like.
4. Once cooled, add some oil to your palms and form balls laddoos. Roll the balls/ laddoos in desiccated coconut and allow to cool. You can store it in the fridge as well, but they will fast disappear where ever you try to hide them.