Panchamrit cake || krishna bhog
๐ฅ Ingredients
Wet Ingredients
½ cup milk
¼ cup curd (yogurt)
¼ cup ghee (melted)
2 tbsp honey
1 tbsp finely chopped tulsi leaves (optional, can also use tulsi powder for mild flavor)
Dry Ingredients
1 cups sooji
¾ cup powdered sugar (adjust to taste)
1 tsp baking powder
½ tsp baking soda
½ tsp cardamom powder
Garnish / Topping
Chopped nuts (almonds, cashews, pistachios)
dry flower petals or saffron strands
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๐ฉ๐ณ Method
1. Preheat oven to 170°C (350°F). Grease and dust a cake tin.
2. In a large bowl, whisk milk, curd, ghee, honey, and saffron milk until smooth.
3. Add tulsi (if using) and cardamom powder.
4. In another bowl, smsooji, sugar, baking powder, and baking soda.
5. Gradually fold dry ingredients into wet mixture. Mix gently to form a smooth batter.
6. Pour into prepared tin and bake for 30–35 minutes or until a toothpick comes out clean.
7. Let it cool completely.
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๐ฐ Recipe / Food Hashtags
#PanchamritCake #DevotionalDessert #SacredSweets #SatvikBakes #foodieindiaPrasadSpecial #FestiveFlavors #Indian fusion dessert
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#FoodWithFaith #BlessedBakes #Home
madeWithLove #FestivalVibes #TraditionalMeetsModern #SoulfulCooking

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