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How to Prepare Gopal Kala at Home? Check Janmashtami Prasad GopalKala Recipe Here

How to prepare Gopalkala

In our country, Krishna Janmashtami is considered a massive festival. In this way, many dishes are prepared for Kanha on this special occasion. There is another unique dish, which is said to be very fond of Bal Gopal. This is Gopal Kala, which is made from Chuda and curd. Gopal Kala is delicious in food.

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Today, on the special occasion of Janmashtami, we are presenting you a famous dish of Gopalakala, Maharashtrians, who usually made Gopalakala Prasad in homes to offer Sri Krishna on Janmashtami day, Ingredients to make Gopalakala Prasad – 1/2 cup yogurt, 1/4 cup cucumber (finely chopped), 1/4 cup fresh coconut (grated) 1/4 cup pomegranate seeds, two tablespoons raw peanuts, two green chilies (finely chopped), 1 Spoon ghee, one teaspoon cumin seeds, five curry leaves (finely chopped), the salt will be required as per taste.

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Materials-

  • 1 cup soaked chiwda or poha
  • 4 tbsp curd
  • Two tablespoons of fresh coconut, grated
  • One small-sized cucumber, peeled and chopped
  • One teaspoon ghee
  •  Two green chilies, finely chopped
  • 1 tsp jeera seeds
  • Salt for taste
  • Coriander leaves for garnishing

How to prepare Gopalkala

First of all, soak the chewda in water for 1-2 minutes, so that it becomes soft. If the bangle is thick enough, it should be soaked for 5 minutes. When the chewda becomes soft, drain the water from it and keep it aside in a separate vessel. Now we’ll heat ghee in a pan. Then we will put mustard seeds in it. After that, add cumin, green chilies, chopped ginger, and stir. Turn off the heat. Put the mixture over the chewda. Add yogurt, finely chopped cucumber, grated coconut, and salt. Run it lightly. Check the salt and, if less, add more. Finally, serve it by sprinkling chopped coriander over it.

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World-Wire wishes you a healthy and prosperous Janmashtami. Enjoy your Gopalkala, and enjoy this auspicious day. I hope you guys are doing good, stay updated on world-wire.com for further updates.

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Aakash Mishra

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