On the sacred occasion of Janmashtami, devotees offer various sweets and delicacies to Bal Gopal. Although people often buy sweets from shops during festivals, it is considered in this modern era that pure, homemade sweets are best suited for offering to Kanha (Shri Krishna).
If you want to prepare something very tasty and pure for this Janmashtami, avoiding the hassle of maava, sugar syrup, and unnecessary time consumption, then coconut and makhana buffi is an ideal choice. Both makhana and coconut are nutritious and vegetarian products rich in nutrients. This melt-in-your-mouth buffi is not only simple to prepare but also incredibly delicious. A simple instruction for its preparation is provided below.
The following ingredients will be needed for preparation: makhana — 2 cups; grated dry coconut (coconut flakes) — 1 cup; milk — 2 cups (whole); sugar or desi khand — 3/4 cup; ghee (clarified butter) — 2 tablespoons; green cardamom powder — 1/2 teaspoon; cashews and almonds — 8-10 pieces (finely chopped).
In one saucepan, heat 1 teaspoon of ghee. Add 2 cups of makhana and fry on low heat for 4-5 minutes until they become crispy. After cooling, grind them in a food processor to a coarse or fine consistency.
In the same saucepan, add another 1 teaspoon of ghee. Pour in 1 cup of coconut flakes and fry on low heat for only 1-2 minutes until a pleasant aroma develops (it is important to ensure the color of the coconut does not change).
Then pour 2 cups of whole milk into the saucepan and bring it to a boil over medium heat. When the milk thickens slightly, add the sugar and cook until completely dissolved.
After the sugar has completely dissolved in the milk, stir in the ground makhana and the fried coconut. Cook on low heat, stirring constantly, for 3-4 minutes until the mixture absorbs the milk and starts to separate from the sides of the saucepan.
Now add the cardamom powder and some chopped nuts. Spread the ready mixture onto a baking tray or plate lightly greased with a little ghee, and spread it evenly with a spoon to form a flat layer. Sprinkle with chopped cashews and almonds on top and press lightly.
Let the mixture cool for 20-30 minutes. When it hardens, cut it with a knife into desired shapes (square or rhombus). The finished, extremely tasty, pure, and soft buffi is ready! For offering to Kanha, a tulsi leaf can be placed in it.