Chef Vishnu Manohar To Prepare 7000 Kg Of Prasad For Ayodhya Ram Temple, Know How To Make Ram Halwa

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Ayodhya, the birthplace of Lord Ram, is set to witness a historic moment with the grand inauguration of the Ram Mandir on January 22. The preparations for the consecration ceremony are in full swing and constantly making headlines. This event will see the attendance of high-profile dignitaries, including politicians, Bollywood celebrities, industrialists, and cricketers.

On this day, 1.5 lakh devotees will be offered prasad in the form of Ram Halwa, and Chef Vishu Manohar has been entrusted with this task.

Who Is Chef Vishnu Manohar?
Chef Vishnu Manohar is a record-holder culinary wizard from Nagpur. Known for his live cooking shows and innovative dishes, this Chef brings with him 12 world records, the most recent being an astonishing feat where he whipped up 75 dishes from 75 different rice varieties in a mere 285 minutes. Now he is all set to make prasad for Ram Lalla.

The weight of the kadhai is estimated to be 1400 kg, and has been transported from Nagpur to Ayodhya for this occasion. To prepare the Halwa he will need 900 kg suji, 1000 kg sugar, 2500 litres of milk, 300 kg of nuts, 1000 kg of ghee, and 2500 litres of water.

How To Make Ram Prasad
Ram Halwa, a traditional Indian dessert, holds a special place in the hearts of those with a sweet tooth. This delectable treat, also known as Moong Dal Halwa, is a rich, sweet dish made from split yellow lentils, ghee (clarified butter), and sugar. Renowned for its exquisite taste and smooth texture, Ram Halwa is often prepared during festivals and special occasions. Follow this simple recipe to recreate the magic of Ram Halwa in your kitchen.
Ingredients
-1 cup split yellow lentils (moong dal)
-1 cup ghee (clarified butter)
-1 cup sugar
-2 cups water
-1/2 teaspoon cardamom powder
-Chopped nuts for garnish (almonds, cashews, and pistachios)

How To Prepare
1. Begin by rinsing the split yellow lentils thoroughly and soaking them in water for at least 4 hours. Drain the water before proceeding.
2. Grind the soaked lentils into a smooth paste using minimal water. Ensure a fine consistency for a creamy texture in the final dish.
3. In a separate pan, combine sugar and water to make a sugar syrup. Heat the mixture until the sugar dissolves completely. Set aside.
4. In a heavy-bottomed pan, heat ghee over medium flame. Add the ground lentil paste and stir continuously to avoid lumps. Cook the lentils in ghee until they turn golden brown and release a fragrant aroma.
5. Gradually add the sugar syrup to the cooked lentils, stirring continuously. Be cautious, as the mixture tends to splutter. Continue to cook on low flame.
6. Add cardamom powder to the mixture for a delightful aroma and enhanced flavor. Keep stirring until the halwa achieves a thick, halwa-like consistency and starts leaving the sides of the pan.
7. Once the desired consistency is reached, turn off the heat. Garnish the Ram Halwa with chopped nuts like almonds, cashews, and pistachios.
8. Ram Halwa is best enjoyed when served warm. Scoop out a generous portion into individual servings and relish the heavenly taste of this classic Indian dessert.
Whether it's a festive celebration or a sweet craving, this delightful dessert is sure to leave your taste buds satisfied.