Nag Panchami: 5 Homemade Sweet Recipes You Should Try At Home

Nag Panchami is celebrated as a traditional Hindu festival where women worship Nag devta, (Snake God). This festival is celebrated on the fifth day of the holy month of Shravan dedicated to Lord Shiva. On this day, women worship Nag Devta by offering snakes milk, sweets, and flowers. Women observe fast and worship the God of Serpents on this day. On this day people either visit temples to worship snake deities, or snake pits to worship real snakes and also some prepare symbolic snakes at home to worship on this auspicious day. Fried or salty food is not prepared on this day. The dishes prepared on this day vary from region to region.

Here Are 5 Homemade Recipes You Should Try At Home

• Nariyal Barfi (Coconut Barfi) – Prepared out of grated coconut fresh or dried is one of the traditional and scrumptious Indian Sweet recipes. Made with boiled milk, jaggery, and coconut.
• Til and Peanut Ladoo – Til Ladoo is a delicious and healthy sweet prepared during many Indian festivals. Dry roast the jaggery until they turn light brown. Transfer til in a bowl and add jaggery to the pan. Melt the jaggery, and add some water to make it like a syrup. Now add til and peanuts and mix properly. Switch off the flame and start making laddoos. Ensure the mixture doesn’t cool down before making ladoos.
• Patholi – Patholi is a traditional dish from Maharashtra prepared during festivals made from rice flour and banana leaves. Stuff the banana leaf with the rice paste and fold them well. Keep them steaming for 10-15 minutes and serve hot.
• Besan Ladoo – Besan Ladoo is a traditional Indian sweet that is prepared during many auspicious festivals. Heat a pan. Add ghee, besan, and dry roast well. Keep stirring besan until color changes to brown. Then add sugar, cardamom powder, and milk and keep stirring until it binds well. Switch off the flame and take the mixture to prepare the ladoo.
• Dind – Dind is an authentic Maharashtrian dish prepared specially on Nag Panchami. Boil Bengal gram and keep some water from boiling. In a pan, add Bengal gram with water and jaggery and boil the mixture until it becomes thicker. Then switch off the flame and add cardamom powder. Let the mixture cool until then prepare a dough out of the wheat flour, oil, ghee, and pinch of salt and let it stiff for 20 minutes. Roll out the roti from the dough, add stuffing and envelope it. Steam them for 10-15 minutes.

Over To You
These homemade sweet delicacies prepared on Nagpanchami are must a try for celebratory meals or religious offerings.