It is that time of the year, when the exuberance of Krishna Janmashatmi could be felt everywhere! As preparations for Lord Krishna’s birth anniversary are in full swing, devotees leave no stone unturned to seek the blessing of the almighty Shri Krishna! It is interesting to see how every part of the country celebrates Janmashtami, right from rituals to customs to the foods offered; the uniqueness varies from one region to another.
Here’s a unique recipe from Maharashtra, which has been a quintessential part of Janamashtami. Gopalkala is a famous Maharashtrian recipe, which is prepared at every household as a famous prasad recipe. It is the same delicacy that is filled inside the famous Dahi Handi. The tradition of breaking the Dahi Handi happens to be an inseparable part of this festival. So, if you too want to make this authentic delicacy and add it to Lord Krishan’s special bhog then just follow us through these easy steps to nail this amazing delight.
How is Gopalkala made?
Lord Krishna’s love for Makhan (hand-churned butter) is known to the world and this dish is a delicious amalgamation of puffed rice ,flattened rice ,milk,yogurt ,cucumber, fruits and few basic spices and to make it more delicious hand churned fresh cream is also added.It is basically, a melange of the foods Lord Krishna loved, mixed together and offered to the deity as a prasad.
How to make Gopalkala at home
1 cup curd
1 cup Poha
1/2 cup puffed rice
1 handful fresh Coriander
3 tbsp fresh Coconut, Grated
1/2 cup Milk
1 cup Cucumber
3 tbsp chana daal
3 tablespoon sugar
Salt as per taste
3 tsp Butter
1 1/2 tsp Cumin Seeds
2 Green chili
2 tsp Ginger
3 handful Pomegranate seeds
To make this delicious prasad recipe, begin with washing and soaking the poha for 3-4 minutes. Then drain the water and keep it aside.
In the meantime, microwave the puffed rice for 30 seconds or dry roast for a minute in a pan.
Then wash, peel and chop the cucumber. Then take a large bowl and add 1cup curd along with ½ cup milk, whisk nicely till the mixture is smooth.
Next, add in the cucumbers, finely chopped ginger, green chilli powder, cumin seeds roasted and butter 2 tablespoon. You can add more butter to make the dish more creamy.
Next, add in the soaked 3 tablespoon chana dal, 3 tablespoon grated or desiccated coconut, handful fresh coriander leaves chopped. Lastly mix the murmura and poha.
Prepare a nice tempering:
Take a pan, heat some ghee, add in roasted cumin seeds, chopped green chilies ,ginger and asafoetida along with a dash of salt. Let the tempering splutter and pour it over the curd mixture, garnish with pomegranate seeds and offer to the deity! We are sure all your prayers would be answered by the mighty!
Note: You can add more fresh fruits to this dish to make it more enticing.