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Masala Doodh – Kojagiri special

Masala Doodh/Spiced milk – kojagiri special!

And I am back after the break ! And that too with a great recipe, specially made on Kojagiri Pornima !

Generally I celebrate this festival just because it’s a tradition , but this year I got to know some more facts about it, which I found quite interesting ! Thanks to my in-laws who were visiting us during this time and my kids , who were after me with innumerable questions . That’s when  Wikipedia  came to my rescue!

So what is Kojagiri Pornima ?

Kojaagari Purnima is a harvest festival celebrated on the full moon day of the Hindu lunar month of Ashwin (September–October). It marks the end of monsoon.

At night goddess Laxmi is worshiped, and people stay awake throughout the night . This ritual is known as JAGRAN ! It is believed that on this night, goddess Laxmi goes around from place to place asking – “ Ko jagarti ? meaning “ who is awake ?”, and shows her pleasure on those she finds awake.

So the night is spent with family and friends, singing songs or playing games and sipping on some hot Masala Doodh or spiced milk !

The eldest kid is also honoured on this day . Mothers do Arti or Oukshan for their eldest kid  (irrespective of it being a boy or a girl) . A small cotton ball is kept on their head as blessings from the mother. It is supposed to signify that the kid lives till he gets white hair !

It is also believed that on this day, as the moon and the earth are very close to each other, the moon rays have certain healing properties for the body . So the spiced milk that is prepared is kept in the moonlight and then consumed.

So this day was spent doing all this (but no jagran , sorry, it was a weeknight), and was ended with a glass of  hot spiced milk . Personally I like it cold , but hot milk goes well with all the others in the family .

Sharing with you the recipe for hot Masala Doodh / Spiced Milk ! Enjoy !

P.S. You can enjoy this recipe on other days too, dont wait for Kojagiri to have it 😉

MASALA DOODH RECIPE !

Print Recipe
Masala Doodh - Kojagiri special
Course drink
Cuisine indian
Prep Time 5 minutes
Cook Time 40 minutes
Servings
serving
Ingredients
  • 1 milk cream l , full
  • 3 - 4 tbsps sugar
  • xbd tsp cardamom green powder
  • xbd tsp nutmeg powder
  • 1 tbsp almond powder
  • Handful dry fruits almonds cashew of for garnishing , , and chironji
  • Kesar for garnishing
Course drink
Cuisine indian
Prep Time 5 minutes
Cook Time 40 minutes
Servings
serving
Ingredients
  • 1 milk cream l , full
  • 3 - 4 tbsps sugar
  • xbd tsp cardamom green powder
  • xbd tsp nutmeg powder
  • 1 tbsp almond powder
  • Handful dry fruits almonds cashew of for garnishing , , and chironji
  • Kesar for garnishing
Instructions
  1. Heat milk in a heavy bottom pan. Boil it for around 15-20 minutes, stirring regularly till it gets reduced and thickens a bit.
  2. Add sugar , cardamom powder, nutmeg powder and almond powder. Stir for 2 minutes.
  3. Cut almonds and cashews into small pieces . Add them with chironji to the milk.
  4. Boil for another 2 minutes , add kesar and keep it aside.
  5. Serve hot .
Recipe Notes

TIPS

  • If you don’t have chironji , omit it from the recipe.
  • Keep stirring the milk even after removing it from the heat , to get a smooth consistency.
  • Chill it in the refrigerator , if you like it cold .

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