Festive Foods for Radha Ashtami

A creamy and sweet dessert made with rice, milk, and sugar, often flavored with cardamom and saffron.

Ingredients:

• 1/2 cup rice (basmati or any long grain)
• 4 cups whole milk
• 1/4 cup sugar or jaggery (adjust to taste)
• 4-5 cardamom pods, crushed
• A pinch of saffron strands (optional)
• 2 tbsp almonds and pistachios, chopped (optional for garnish)

Instructions:

1. Rinse and soak the rice: Wash the rice under cold water and soak it for 20-30 minutes. This helps soften the rice for cooking.
2. Boil the milk: In a heavy-bottomed pan, bring the milk to a boil over medium heat. Stir occasionally to prevent the milk from sticking.
3. Add the rice: Drain the soaked rice and add it to the boiling milk. Cook on low heat, stirring occasionally to prevent burning, until the rice is soft and fully cooked (about 20-25 minutes).
4. Add sugar and flavor: Once the rice is cooked, add sugar or jaggery and stir until dissolved. Add crushed cardamom pods and saffron strands for flavor.
5. Cook until thickened: Let the mixture simmer on low heat for another 10-15 minutes until it reaches your desired thickness.
6. Serve: Garnish with chopped almonds and pistachios. You can serve kheer warm or chilled, depending on your preference. 

A light and healthy snack often eaten during fasting. Makhana (fox nuts) are roasted and lightly seasoned.

Ingredients:

• 2 cups Makhana (fox nuts)
• 1 tsp ghee or oil
• 1/2 tsp cumin powder
• 1/4 tsp black pepper powder
• A pinch of salt (optional)
• A pinch of turmeric (optional)

Instructions:

1. Heat the pan: Place a wide pan on medium heat and add 1 tsp of ghee or oil.
2. Roast the Makhana: Add the Makhana to the pan and roast for 5-7 minutes, stirring occasionally. They will turn crispy and golden.
3. Add seasoning: Once roasted, sprinkle cumin powder, black pepper, and salt (if using). You can also add a pinch of turmeric for color.
4. Cool and serve: Let the roasted Makhana cool slightly before serving. They should be crunchy and light, making them a perfect snack.

Puri is a deep-fried Indian flatbread served with a simple spiced potato and pea curry (sabzi). 

Ingredients:

• 2 cups whole wheat flour
• 1/2 tsp salt
• 2 tbsp oil or ghee (for dough)
• Water (for kneading)
• Oil for deep frying

Instructions:

1. Make the dough: In a large bowl, mix the flour and salt. Add 2 tbsp oil or ghee and mix well. Slowly add water and knead the dough until it is smooth and firm (not too soft). Let it rest for 15-20 minutes.
2. Roll the puris: Divide the dough into small balls. Roll each ball into a small round disc (about 4-5 inches in diameter). Keep them slightly thick to puff up while frying.
3. Fry the puris: Heat oil in a deep pan over medium heat. When the oil is hot, carefully slide in one puri at a time. It will puff up within seconds. Fry until both sides are golden brown.
4. Drain and serve: Remove the puris and drain them on paper towels to remove excess oil.

Ingredients:

• 3 medium potatoes, boiled and peeled
• 1 cup green peas (fresh or frozen)
• 2 tbsp oil
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds (optional)
• 1/4 tsp turmeric powder
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Prepare the potatoes: Roughly chop the boiled potatoes into bite-sized pieces.
2. Heat oil and spices: Heat oil in a pan over medium heat. Add cumin seeds and mustard seeds (if using), and let them crackle.
3. Add spices: Add turmeric, cumin powder, and coriander powder. Stir for a few seconds to release the aromas.
4. Cook the potatoes and peas: Add the chopped potatoes and peas. Stir well to coat them with the spices. Add salt to taste and cook for 5-7 minutes, stirring occasionally.
5. Garnish and serve: Once cooked, garnish with fresh coriander leaves and serve with hot puris.