Wednesday, 24 August 2016

Panchamrut / Charnamrut -

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Panchamrut, a must item in your Pooja Thali if you are having any religious occasions at your place. Without Panchamrut any pooja is considered as incomplete. The word Panchamrut translates Panch - Five and amrut - ambrosia - immortal.   Panchamrut is a combination of five sacred nectars which are milk, yogurt, ghee, honey and gangajal ( water from river Ganges )

In Gujarat Panchamrut is used in Abhishek ( Bathing the idol )- It denotes a method of worship in Hinduism and then at the end of the religious ceremony Panchamrut is distributed first as prasad to everyone who attends the ceremony. According to elders, Panchamrut should be consumed first after the Pooja as this is considered as nectar of the god. It is considered highly auspicious and many devotees break their fast by having panchamrut.

Along with these five nectars, holy basil ( Tulsi ) leaves are added too, in Panchamrut, also here in UK I've seen many add saffron to it as well and actually I really like that.

Notes :-
Many add sugar as well as honey.

You will need ;-

  • Fresh whisked plain yogurt - 100 g
  • Milk - 25 ml
  • Honey - 20 ml
  • Ghee - 1 tbsp.
  • Gangajal - 1 tbsp. ( I used mineral water )
  • Tulsi patta ( Holy basil leaves )
  • Few Saffron  threads 
Method ;-
In a big bowl, combine everything.
Add the tulsi patta. 
Serve it in a serving bowl and use as required. 

 Thank you for stopping by and reading this post ! We hope to see you again soon :)

Dhana / Dhaniya Panjiri Prasad #Shree Krishna Janamsthmi

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Dhaniya Panjiri is served only on Janmasthmi day to Lord Krishna alongside other delicacies. Butter, milk, yogurt and other dairy products like peda are some examples. Panjiri is primarily made from coriander powder, sugar, ghee and dry fruits.  During Janmasthmi, many people fast. Before they break their fast this Dhaniya Panjiri is eaten.

You will need :-

  • Coriander powder - 50g
  • Pure ghee - 2 tbsp.
  • Powdered sugar - 30 g
  • Phool Makhane - 3 tbsp.
  • Desiccated coconut - 2 tbsp.
  • Almonds, Cashews and Pistachio Nuts - 3-4 tbsp. 
  • Few holy basil leaves ( Tulsi ) 

Method :-
Heat very little ghee in a kadai, add nuts and fry for few minutes, remove it from the kadai and add phool makhane and roast til they get crunchy. Remove from the kadai and let it cool.
In same kadai add coconut and roast lightly. Remove it.
Add remaining ghee in the kadai, add coriander powder and roast it for couple of minutes.
Let it cool.
Slice the roasted nuts and makhane.
Combine sugar, roasted coconut, nuts and makhane with the roasted coriander powder.
Mix well.
Serve in a serving dish and garnish with the tulsi leaves.
Offer to Kanhaji ( Lore Krishna )

 Thank you for stopping by and reading this post ! We hope to see you again soon :)

Tuesday, 23 August 2016

KESAR MAWA PEDA (Indian Style Creamy Saffron Fudge)

Kesar Mawa Peda ( Indian style Creamy Saffron Fudge ) with a magnificent taste, it's rich and melts in your mouth. Sweet flavoured creamy Peda with saffron and aromatic spices, adorned with rich nuts are perfect to celebrate Shree Krishna Janamasthmi.

Indian style creamy fudge with saffron flavours served in a metal tray.

Monday, 22 August 2016

Porbandar style Masala Khajli / Khajali - Gujarati Style Spicy Flaky Fried Biscuits

Porbandar Style Masala Khajali is a mildly spiced, deep-fried biscuits, have a bite of this Khajali and see how it crumbles into thin flakes and melts in your mouth. It is light, fluffy and a traditional Gujarati snack which is irresistible and tastes best with hot beverages.

Sunday, 21 August 2016

Fulwadi ni Kadhi - Deep Fried Chick Pea flour rolls in a Spicy Seasoned Yogurt Soup

This tantalising and simply irresistible Fulwadi Ni Kadhi is so easy to prepare. Thick, spicy and slightly sour, gluten free yogurt soup prepared with yogurt, chick pea flour and delicious deep-fried Masala Fulwadi submerged in it, loaded with cumin, curry leaves and red chilll flavoured tadka ( tempering ) on top. With steamy hot Jeera (cumin) rice, it is an immensely satisfying meal.

Thursday, 18 August 2016

MASALA FULWADI - Deep fried spicy snack originate from Gujarat

Fulwadi, is deep-fried traditional and very popular Gujarati farsan ( savoury snack ). It is a crispy and delicious snack that is prepared with coarse gram flour and some basic Indian spices. Have you seen my Fulwadi Ni Kadhi recipe using this irresistible fulwadi?  

Tuesday, 16 August 2016

Raksha Bandhan / Rakhi Special Recipes #rakshabandhanrecipes #Rakhispecial #indianmithai

Raksha Bandhan| Rakhi Special Recipes | Rakhi Special Indian Mithai | 

Rakhi, a festival celebrated through out India by brothers and sisters. On this occasion we have so many delicious and mothwatering recipes on jagruti's Cooking Odyssey.

"Rakhi Day is Righteous Day" by President of India A.P.J.Abdul Kalam 

Raksha Bandhan / Rakhi, it's the day when sisters and brothers reaffirm their affectionate bond. It's a celebration of the relationship between brothers and sisters.

On this Raksha Bandhan savour the sweetness of traditional and modern Mithai, add a dash of sweetness on this day and pamper your brothers, siblings and family's sweet tooth with these mouth watering and delicious desserts and Mithai.

Makhandi Halwa
Kesar Mawa Kopra/Topra Paak ( Coconut fudge with infused saffron )
Aate Ka Halwa ( Wholewheat Pudding )
Mango, Coconut and Almond Ladoo 
Dudhi/lauki halwa 
Rajwadi Lapsi 
Churma Ladoo 
Gaajar Halwa 
Salted caramel Peda
Mawa Peda 
Doodh Paak 
Creamy Caramel Phirni
Badam Besan Ka Halwa
Kesar Peda
Coconut and Saffron Semolina Halwa
Vanilla, Caramel and Chocolate Barfi

Wishing one and all a happy and joyous Raksha Bandhan!

Thank you for stopping by and reading this post! We hope to see you again soon :)

Sunday, 14 August 2016

Giveaway - Kingfisher Beer #giveaway #win # twittergiveaway

This Giveaway is now closed.
F & RT to case of Beer T&C Ends 25/9

IT's Giveaway time !!!

Hey guys, in my previous post (Matar Paneer ) I made a promise to you that soon I will be posting a giveaway post on my blog, and I am happy to fulfil that promise.

Generous people from Kingfisher Beer have been kind and said that they will send a £30 value Kingfisher Beer case to one Jagruti's Cooking Odyssey ( JCO ) reader, who takes part in this giveaway.

To win this Giveaway follow these rules :-

  • You must follow @JCookingOdyssey , @KingfisherBeer and RT (Retweet) to be in with in with a chance of winning.
  • You must be 18+ to enter. 
  • Giveaway open to UK residents ONLY. 
  • Giveaway will end 25/9/2016 midnight. 
  • Winner will be chose randomly by JCO valid entries and will be informed via DM. 
  • If prize is not claimed within the one week then another winner will be chosen. 
  • This giveaway is in no way associated with TWITTER, Facebook, Instagram or Pinterest.  
  • Twitter link is here. 

Wish you all the luck !

Thank you for stopping by and reading this post ! We hope to see you again soon :)

Saturday, 13 August 2016

Mawa Kesar Kopra Paak (Topra Paak)

Kopra/Topra paak adorned with fragrant dried rose buds and saffron threads, rich and colourful pistachio and almond slivers, the contrast of garnishing with elegance. This is  darn delicious, rich, moreish and very delicate flavoured classic and traditional Indian sweet. Very popular in state of Gujarat. Pop one piece in your mouth and I am sure your taste buds will have a experience of heaven on the earth !!

Kopra/Topra pak can be prepared and enjoyed in any season and suits all occasions and festivals. Any religious occasion or if you have sweet tooth and cravings for something, make this coconut fudge. BTW guys, Kopra/Topra means coconut, and Paak means Cooked. As we Indians consider coconut is auspicious, this dish is absolutely fine for prasad, and suitable for those who observes fast.

My mum and her family loved Kopra/Topra pak to the core, she used to prepare in a jiffy, especially on Raksha Bandhan ( Indian festival celebrated by Brothers and Sisters ) for her brother. She could prepare this dish, even if she was half asleep, whenever any neighbour wanted to prepare these sweets, first they come to her for guidance.   The recipe of Kopra/Topra pak is very easy to follow and prepared with only few ingredients, just keep an eye on the sugar syrup and nothing will stop you to prepare this at home in your own comfort zone .

Hey guys, just want to clear the confusion here, about Kopra/Topra paak and Coconut ( Nariyal Barfi ) Barfi, for both of the recipe ingredients and methods are almost similar, but if you want to make Kopra/Topra paak make sugar syrup with water and for Coconut Barfi make sugar syrup with milk.

So if you are celebrating Raksha Bandhan or any other happy occasions make a batch of this elegant looking rich and creamy Kopra/Topra Paak and see just what happens ! I bet there will be no complaints :)

Love coconut and want to try my other recipes ? just check out this COCONUT section, if not try my other Raksha Bandhan specialities Aate Ka Halwa, Dudhi halwa ,   Salted Caramel Peda or authentic recipes like Churma Na Laddu , Rajwadi Lapsi 

Mawa kesar kopra paak, Topra Paak, Indian style coconut fudge
Yield: 10-12 PIECES



Delicious and moreish Kopra Paak ( coconut fudge ) suitable for any occasions, made with rich ingredients like coconut, nuts, saffron, sugar and khoya ( Indian milk solids )
prep time: 5 Mcook time: 20 Mtotal time: 25 M


  • 2 cup desiccated coconut / Powder
  • 1 1/4cup sugar ( One and forth cup )
  • 1 cup grated Khoya/ Mawa
  • Big pinch Saffron threads soaked in 2tbsp. warm milk + few for garnishing
  • Pinch Cardamom powder
  • 2 tbsp. pistachio and almond slivers



  1. Heat heavy bottom pan on low heat, add coconut and roast just 3-4 minutes without letting it go brown.
  2. Remove roasted coconut from the kadai, add khoya and fry for few minutes, remove and leave it aside for later use.
  3. In the same pan, add sugar and water, The water should just soak the sugar, don't add more.
  4. Let the sugar dissolve in the water.
  5. Bring the sugar syrup to boil, and keep stirring until the sugar syrup reaches half thread consistency.
  6. To check the consistency for sugar syrup, take syrup in a teaspoon, press between your index finger and thumb, you will be able to see one thread forming.
  7. Now quickly add coconut and mix well, now add khoya, saffron milk and cardamom powder.
  8. Combine well. The mixture will thicken, do not let the mixture go too thick.
  9. Pour the mixture into greased plate or tray and spread evenly.
  10. Garnish with remaining saffron threads, nuts slivers or edible silver leaf ( If using ) and edible flowers.
  11. Let it cool completely, once it's cooled down properly and nice and firm cut into the desired shape.
  12. Kopra paak is ready for you to serve.
  13. Enjoy!


I have used coconut powder as I wanted to finish it before it's best before date, but you are free to use medium size desiccated coconut for this recipe.
If you are vegan, omit khoya and milk.
Fat (grams)
Sat. Fat (grams)
Carbs (grams)
Fiber (grams)
Net carbs
Sugar (grams)
Protein (grams)
Sodium (milligrams)
Cholesterol (grams)
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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Friday, 12 August 2016


Punjabi Matar Paneer is an incredibly delicious combination of soft and velvety paneer (the mild Indian cheese) and sweet green peas, which works a charm when left to absorb all the flavours of your thick and mildly spiced tomato gravy. This Easy Matar Paneer is surely to be wiped up with Restaurant style garlic and coriander naan.

Thursday, 11 August 2016

Dudhi Na Farali Muthiya/Muthia with Amaranth Chaas

Dudhi Na Farali Muthiya, are sumptuous and flavourful same as normal Dudhi na MuthiyaThe tempering of aromatic curry leaves, red chillies and sesame seeds are to this dish what a cherry is to icing. It really enhances the aroma and flavours of the Muthiya.

Monday, 8 August 2016

Peshwari Naan Bread (Indian leavened Bread stuffed with fruit and nuts)

Peshwari Naan Bread, it's not an ordinary naan. This tear-shaped aromatic wonder bursting full of flavours !! It's an Indian style bread that is rich, nutty, exotic and extra special - filled with coconut, almond, pistachio nuts and sultana ( yellow raisins ). It is so heavenly once it's paired with hot and exotic Indian curries - subtle sweet flavours mixed with full-on hot flavours or just munch on its own.

Various flavoured Naan bread is very popular amongst British people. In Britain, every Indian restaurant and curry houses take high orders of Naan bread than Roti or Paratha but fluffy and fruity Peshwari Naan beats all. In our family we all love naan, but I hardly make or buy them as it's prepared with plain flour.

A few weeks back we went to review one of the restaurants and we ordered Garlic and Coriander Naan and Peshwari Naan over there.

My family loved it both and asked me if I can prepare at home one day, so I accepted the challenge and waited for a perfect occasion to prepare it.

I was totally wrong, as it was easy to prepare actually I made it quicker than I would make stuffed paratha.

A soft and perfect naan came out from under the grill, and family members were delighted to see restaurant-style food in their plate with some good damn finger-licking curries and daal.

Actually, they all said that they had tasted the best naan ever :) secretly I did the happy dance!

Peshwari Naans are phenomenal with Shahi Paneer, Daal Makhni, Chana Masala or palak paneer. 
Have you tried this Naan?

If not, do not delay in making this,  follow this recipe to a T and see how your family appreciate all your efforts.

Notes :-
If you can't find strong white flour, use plain flour instead.
Make sure you roast naan on a properly heated griddle and baking tray, slow cooking makes naan chewy and tough.
You can roast entire naan on a griddle, in the over or under the grill but best result can be achieved by roasting one side on the griddle and another under the heated grill.

Peshwari naan bread, peshwari naan
British Indian



t's an Indian style bread rich, nutty, exotic and extra special. It is so heavenly once it's paired with hot and exotic Indian curries, subtly sweet flavours mixed with full-on hot flavours or munch on its own. A naan filled with coconut, almond, pistachio nuts and sultana ( yellow raisins )
prep time: 1 H & 30 Mcook time: 20 Mtotal time: 1 H & 50 M


  • 200 g plain flour - maida
  • 60 g Strong white flour - bread flour  If you don't have it use plain flour.
  • 1 tsp. Instant dried active yeast 
  • 1/4 tsp. Baking powder
  • 1/2 tsp. Salt
  • 1 tsp. Sugar
  • 1 1/2 tsp. -  One and a half  ghee or unsalted butter
  • 60ml Lukewarm milk
  • 60ml Plain natural yogurt at room temperature
  • 50-60 ml Water
  • 1/3 cup Mixed nuts - almond, cashew and pistachio 
  • 3 tbsp. Sultana - yellow raisins 
  • 1/3 cup Desiccated coconut
  • 1 tsp. Sugar -optional 
  • 2 tbsp. Melted ghee
  • Extra plain flour to dust
  • 1 tbsp. Almond and Pistachio Slivers



  1. In one bowl mix yogurt, milk, ghee and water.
  2. In a big bowl add flour, baking powder, yeast, sugar and salt.
  3. Now add milk mixture little by little into flour and make a soft and pliable dough, dough consistency should be like bread dough. 
  4. Nice and very soft.
  5. Knead the dough for a couple of minutes, and leave it to rest in a well oiled bowl covered in a warm place.
  6. Meanwhile, make the stuffing, add all the nuts, coconut and sultanas in a food processor and grind till you coarse powder. Leave it aside.
  7. Once the dough has risen, almost double in size once again knead for a minute.
  8. Divide the dough into equal portions and make round balls.
  9. On a clean worktop or board sprinkle some dry plain flour, take one dough ball and roll into a small round.
  10. Place 1 tbsp. nut mixture in the centre then seal the dough and make a ball.
  11. Dust the board again with the flour and roll stuffed ball into tear-shaped naan.
  12. Heat the griddle or Tawa ( I used griddle ) on high heat, same time heat grill on high too and keep one baking tray underneath.
  13. Placed rolled naan onto the heated griddle, in a few seconds, you will see some blisters on one side.
  14. As soon as you see dark blisters, remove it from the griddle and put under the heated grill ( Blistery side down ) just in a couple of minutes naan will fluff up with lovely brown spots.
  15. Remove and brush it up with melted ghee, garnish it with the almond and pistachio slivers and serve hot.
  16. Repeat the same process with the remaining dough.
  17. Enjoy!


Living in a cooler climate, use Instant pot to prove the dough.
Fat (grams)
Sat. Fat (grams)
Carbs (grams)
Fiber (grams)
Net carbs
Sugar (grams)
Protein (grams)
Sodium (milligrams)
Cholesterol (grams)
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

Did you make this recipe?
Tag @jcookingodyssey on instagram and hashtag it #jcookingodyssey
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Friday, 5 August 2016

Shahi Aate Ka Halwa

Shahi Aate Ka Halwa is a scrumptious and delightfully delicious classic sweet dish ( dessert ) brimming with richness. It's just simply divine! It can be prepared and consumed on so many festivals and get-togethers. This yummy dish is made of whole wheat flour, ghee, sugar, nuts and khoya ( Indian milk solids ).

Wednesday, 3 August 2016

Fulavar Bateta nu Rasawaru Saak - Rasadar Aloo - Gobi

Fulavar Bateta nu Rasawaru Saak - Rasadar Aloo Gobi is a simple and without onion-garlic curry. A very easy to follow recipe yet delicious and soul-satisfying dish which can be paired with roti, puri or paratha or even naan as there is plenty of finger-licking gravy to dip in.