Janmashtami Special: Make This Delicious Gopalkala For Prasad

With just 15 days to go for Janmashtami, the excitement for the festival has begun to be felt everywhere. One of the most famous Indian festivals, Janmashtami is celebrated to mark the birth anniversary of Lord Krishna. From Dahi Handi in Maharashtra to the exuberant midnight celebration in Vrindavan, Janmashtami is celebrated differently in different states of India. Janmashtami is Maharashtra and Gujarat is incomplete without the Dahi Handi ritual. But you’ll be surprised to know that the handi is not filled only with dahi. The handi is filled with a Maharashtrian delicacy regionally called Gopalkala. Extremely laborsaving and nutritious, this dish is an inseparable part of Janmashtami in Maharashtra. You can also make this delicious dish at home and serve it as a prasad this Janmashtami. Scroll down to know how to make it. 

Preparation time- 10 minutes

Serves- 6 

INGREDIENTS

• 1 ½ cup poha (beaten rice)

• ½ cup curd

• 1 cucumber, peeled and chopped

• ¼ cup grated coconut

• 1 tbsp grated ginger 

• 1 bunch coriander leaves, finely chopped

• ½ cup pomegranate seeds

• 8-10 roasted cashew nuts

For tempering

• 1 tbsp ghee

• 3-4 green chillies, slit

• 1 tsp mustard seeds

• 1 tsp cumin seeds

• 1 ½ tsp grated ginger

METHOD

1. Soak the poha for 1-2 minutes, depending on the type of poha you have chosen. Red poha takes less time to soak than white poha. It's better to use white poha for better presentation.

2. Once the poha softens, keep it in a strainer for a minute to drain off all the water. 

3. For the tempering, heat a pan and add ghee to it. Add the mustard and cumin seeds and let them splutter. Finally, add the grated ginger and chillies and turn the gas off. 

4. Allow the tempering to cool and come to room temperature.

5. Now, add the curd to the poha and stir to combine well. Gradually add the cucumbers pieces, grated coconut, pomegranate seeds, cashew nuts and ginger and combine. 

6. Finally, add the tempering and garnish with the chopped coriander leaves before serving. 

You can either refrigerate or keep Gopalkala at room temperature before serving it as a Janmashtami prasad. You can add more fruits of your own choice like chopped apples and pears to fill it with more nutrients and make it filling.