Dilli darshan is now a calming experience
Most feel that the sprawling grounds of historical monuments provide a chance to relax without the worry of how to maintain social distancing. Alok Singh, an IT professional, shares how he bought e-tickets, wore a face mask, and got thermal scanning done. “I booked my tickets to Humayun’s Tomb on the website of Archaeological Survey of India. So there were no queues at the tomb, and social distancing markers at the entrance ensured no flouting of rules. The sprawling lawns of the tomb with such few people felt like I was taking a private tour. I sat there, admired the beautiful architecture, and though I’ve visited this place twice before, never did I find it so peaceful. What a marvellous experience it was to reconnect with nature while in the lap of history.”
And can anything be more pretty and calming that Delhi’s greenery made more vibrant by monsoon showers? Mohit Pathak, a student, who recently visited Qutub Minar with his friends on a rainy day, says, “At first when it started raining, we thought of running back to the car and driving away, but everything
around looked so refreshing that just sitting there on the grass getting drenched and soaking the view of the minaret surrounded by ruins made us feel alive after so many months of being indoors. Though my mother scolded me later, I feel it was worth it!”
Pragya Sharma, another IT professional, who recently visited Rajpath, says, “Those were some most relaxing 20-30 minutes — greenery all around, people playing badminton and riding bicycles. With a few people around, unlike pre-pandemic weekends, there was a great sense of relief that social distancing is being followed. I must say it’s one of the safest places to relax your mind.”
A similar experience is shared by Jayanika Singhania, an assistant manager at a bank: “When we decided to go out to experience our New Delhi, everything seemed normal with heavy traffic and all. But, when we reached India Gate, we saw that the roads around it, which used to be swamped with street vendors, were closed. This was four or five in the evening and this popular place wore a deserted look. Quite unusual!”
Janmashtami, a festival commemorating the birth of Lord Krishna, and panjiri go hand-in-hand. There are a number of sweet dishes prepared on the occasion, including Makhan Mishri, Dry Panjiri, Panjiri Laddoos, Gond Laddoos, Kheer Chawal Ki, Nariyal Barfi and Mewa Laddoos. Given that this year, celebrations are home-bound, here are some tips that chefs suggest, for those who are planning to make this traditional dish at home.
“Panjiri is significant in Janmashtami because it’s associated with birthing. So it’s given to new moms. It has loads of dry fruits, wheat, semolina and is made of desi ghee. It is said to be highly nutritious,” says Ekta Jain, a Ghaziabadbased home chef who specialises in making laddoos.
To this, Gurugram-based home chef, Shahla Ahmed, adds, “Panjiri is a traditional northern Indian dessert made with whole wheat flour, sooji, powdered sugar/khand/ jaggery, ghee, dry fruits and nuts. Generally, we add khand or khandsari (desi raw sugar) to it. You can also add jaggery powder, white sugar powder or organic unrefined cane sugar if you do not get desi khand, or you can grind regular sugar and add it. We usually make this whole wheat panjiri for kids in the family. There is a variation in this recipe, too, wherein you could use whole wheat flour and sooji (rava) in a 2:1 ratio.”
For those wondering how to make it at home, celebrity chef Sabyasachi Gorai has a recipe to share: “Take 2tbsp ghee, a cup of whole wheat flour, 1tbsp semolina, 1/2cup bhura shakkar, 2tbsp almond powder and 1/2tsp cardamom powder. Heat a heavy-bottomed pan and
Naina Arora
add ghee to it. Next, add the atta, sooji and crushed green elaichi, cook it in very slow heat till it’s golden-brown in colour. Remove from heat, add the sugar and the almond powder. You can use coconut powder in place of almond, I used it because I like the nutty taste of almonds more. Cool it down. Later, transfer it in a small glass jar, alternately with saffron rabri, garnish with fresh fruits and flower petals. I used fresh seasonal cherries in this case. Offer to the God and enjoy the prasad.”