Guru Maharaj lunch prasadam

1. Plain khichdi of red organic rice and Green

moong dal (Soak it for atleast 4 to 5 hours
before cooking. While cooking, cook till it
become soft. It should not remain hard. Do
not purchase basmati Red rice.)
2. VEGETABLES Soup (it should be thick not
thin) : ORGANIC Vegetables ONLY.these
vegetable can be use
• Louki (bottle gourd)
• Snake gourd
• Carrot
• White pumpkin
• Drum sticks
• Chow Chow
• Beetroot
• turai (Ridge gourd)

DON’T USE potatoes, beans, cauliflower,

cabbage, tomato, peanuts, brocolli, green chilli,
red chilli, and yellow pumpkin.
Spices to be used for vegetables soup and khichdi:
whole cumin seeds, whole fennel, fenugreek,
carom seeds, cumin powder, coriander powder,
turmeric, salt, Hing, Kalaunji, panch phoran and
black pepper. Please add the spices in adequate
quantity. Some devotees use very less spices (and
their preparations taste like boiled vegetables) as
they think that Guru Maharaja don’t like spicy
preparations and it may affect his health. But we
should prepare the prasadam as we generally
cook daily in our home (with the exception of
some items which are mentioned above).

3. GREEN LEAFY VEGETABLES (SAAG/SHAAK)

• Mustard seeds leaves
• Palak (Spinach)
• Agathi keerai
• Drumstick leaves
• Brahmi ( vallari leaves)
• Ajwain leaf
• Pui shaak
• Kolmi shaak
• Any local shaak
Any one shaak can be prepared.
4. Bitter guord ( don’t remove the seeds.
Without seeds guru maharaj will not take)
5. SWEET:
• Sweet rice (Kheer/Payesh)
• Jackfruit payasam
• Sweet pongal (with red rice and green
moong)
• Dates laddu
• Badam halwa (almond halwa)
• Sandesh ( Guru Maharaja takes hot sandesh
water also i.e. the water left after milk is
broken. It should be immediately transferred
to a flask)
• Malpua
• Adirasam
• Puran ploi
• All varieties of Bengali pitha
• Wood Apple sweet
• Mango bar sweet
• Walnut halwa
• Raw pappya kheer
 • Srikhand

(NOTE: DON’T USE SUGAR / Please use palm

candy, sugar candy or misri and country jaggery)
(Don’t use kismis in any itmes sweets and Don’t
put any nuts (kaju, badam, pista) also in the
sweets)
(If you are preparing milk items, the milk should
be taken from protected cows only).

• TWO LEMONS: Cut in half and remove the

seeds
• 20 FRESH TULASI LEAVES.
• BANANA LEAF: 2 Or 3 to serve prasadam.
• Raw ginger (grated)
NOTE: After cooking and offering, please taste
little bit of all the preparations and adjust it
accordingly before packing the items in the
hotbox.
USE ONLY GHEE FOR COOKING. MUSTARD OIL OR
SESAME (GINGILY) OIL CAN BE USED FOR SPECIFIC
ITEMS BUT NOT DAILY.

IMPORTANT POINTS
1) Please make sure prasadam gets ready on time.
It should be ready by 1:15 PM.
2) Always use fresh organic vegetables.
3) Use only organic masalas and fresh masalas
always.
4) Whoever is cooking for Guru Maharaja, please
cover your head and mouth.
5) Use only protected cow milk.
6) Never use kismis
7) Rinse fresh fruits and vegetables under running
water.
8) Nails should be clean
9) Home made fresh masalas are best.
10) Rinse all the veggies (especially shaak items)
very nicely before cooking
11) Aluminum vessels should not be use for guru
maharaj’s cooking
12) Prasadam must be very hot.
13) Don’t reheat any items after cooking and
before packing in hot case.
14) Daily arrange for a Banana leaf on which
prasadam will be served.
15) Don’t use plastics covers and dabbas
16) After cooking and offering, please taste little
bit of all the preparations and adjust it accordingly
before packing the items in the hotbox