Panchamrit
How to prepare the sacred five-nectar mixture of milk, curd, ghee, honey and sugar for abhishek and prasad.
Charanamrit
How to prepare and respectfully distribute charanamrit, the holy water of the Lord's feet, at home pujas and festivals.
Ukadiche Modak
The steamed rice-flour modak with coconut and jaggery filling, Lord Ganesha's favourite sweet from Maharashtra.
Fried Modak
Crisp, golden wheat-flour modaks with a sweet coconut and dry fruit filling that keep well through the Ganesh festival.
Besan Ladoo
Slow-roasted gram flour ladoos with ghee and cardamom, a beloved offering for Hanuman, Ganesha and every festival.
Boondi Ladoo
Golden boondi pearls soaked in cardamom syrup and shaped into ladoos, a classic temple and festival prasad.
Motichoor Ladoo
Fine pearl-like boondi cooked in ghee and saffron syrup, shaped into soft ladoos fit for Ganesha and every celebration.
Rice Kheer
Slow-simmered rice and milk pudding with cardamom and saffron, offered to deities and ancestors across India.
Suji Sheera (Satyanarayan Prasad)
The traditional semolina sheera with banana, ghee and milk made in equal measure for the Satyanarayan Katha.
Panjiri
Two classic panjiris: the wheat-flour prasad of North Indian pujas and the dhaniya panjiri made for Janmashtami.
Makhana Kheer
A creamy, vrat-friendly kheer of roasted fox nuts simmered in milk, perfect for Ekadashi, Navratri and Janmashtami.
Sabudana Khichdi
Soft, non-sticky sago pearls with peanuts, potato and green chilli, the favourite meal of Hindu fasting days.
Kuttu Puri
Soft, puffed buckwheat flour puris bound with potato, the classic grain-free bread of Navratri and Ekadashi fasts.
Singhara Atta Halwa
A rich, nutty water chestnut flour halwa roasted in ghee, the favourite sweet offering on Navratri and Ekadashi fasts.
Sama Rice Khichdi
A light, comforting khichdi of barnyard millet with potato and peanuts, made for Navratri and other Hindu fasts.
Vrat Wale Aloo
Simple potato sabzi with cumin, green chilli and rock salt, the essential companion to kuttu puri on fasting days.
Coconut Barfi
Soft, fragrant squares of fresh coconut, milk and sugar, an easy festive prasad loved across India.
Mathura Peda
The caramel-brown khoa peda of Krishna's birthplace, slow-roasted and rolled in bura sugar for Janmashtami and beyond.
Mohanthal
Gujarat and Rajasthan's rich, fudge-like besan sweet with khoa and saffron, beloved by Shrinathji's devotees.
Puran Poli
Soft flatbread filled with sweet chana dal and jaggery, the festive naivedya of Holi, Gudi Padwa and Ganesh Chaturthi.
Sweet Pongal (Sakkarai Pongal)
Rice and moong dal cooked with jaggery, ghee and cardamom, the harvest offering of Pongal and a beloved temple prasad.
Sundal
A simple South Indian prasad of boiled legumes tempered with mustard, curry leaves and coconut for Navaratri.
Rava Kesari
The bright saffron-coloured semolina sweet of South India, quick to make for Fridays, festivals and pujas.
Paal Payasam
Kerala's slow-reduced rice and milk payasam, pale pink and creamy, offered in temples and at every festive sadya.
Thekua
The crisp wheat, jaggery and coconut prasad of Chhath Puja, made with purity and offered to the Sun.
Malpua
Soft, syrup-soaked pancakes fried in ghee, offered to Krishna and Jagannath and made for Holi and winter festivals.
Gujiya
Crisp, crescent-shaped pastries filled with khoa, semolina and dry fruits, the signature sweet of Holi and Braj.
Bhog Khichuri
The golden, ghee-scented khichuri of Durga Puja pandals, made at home as a loving offering to Maa.
Labra (Mixed Vegetable Bhog)
The humble Bengali mixed vegetable dish that sits beside khichuri on every Durga Puja bhog plate.
Narkel Naru
Soft Bengali coconut balls made with jaggery or sugar, offered to Lakshmi, Durga and Krishna.
Til Ladoo
Warm sesame and jaggery ladoos for Makar Sankranti, Shani worship and winter pujas.
Peanut Chikki
Crunchy peanut and jaggery brittle, a simple winter offering and a favourite fasting snack.
Churma
Rajasthan's crumbly, ghee-rich wheat sweet, offered to Ganesha, Hanuman and in countless family pujas.
Panchmeva
A five dry fruit offering, roasted in ghee, for Janmashtami, Satyanarayan Katha and everyday puja.
Dhaniya Panjiri
The coriander powder prasad of Janmashtami midnight, simple, fragrant and made in minutes.
Mishri and Makhana Bhog
Two of the simplest, purest offerings, prepared in three easy ways for daily puja and fasting days.
Chana Dal Halwa
A rich, golden halwa of slow-roasted chana dal, offered to Vishnu and Brihaspati on Thursdays.
Kalakand
Soft, grainy milk cake made from fresh paneer and milk, a festive offering for Krishna and Lakshmi.
Shrikhand
Silky strained yogurt sweetened with sugar, saffron and cardamom, the festive bhog of Maharashtra and Gujarat.
Gud Wale Chawal
Sweet jaggery rice with ghee and dry fruits, a warming bhog for Lohri, Sankranti and Basant Panchami.
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