9 tastiest prasads offered in temples across India
Panchamrit (Vaishno Devi Temple)Made of five ingredients namely milk, curd, honey, ghee, and sugar, this prasad is given to devotees who have worshipped at the holy cave of Vaishno Devi.
Puliyodarai (Meenakshi Temple)Puliyodarai is a tangy tamarind rice, flavoured with curry leaves, mustard seeds, and peanuts. It represents the cuisine of Tamil Nadu and is believed to be blessed by Goddess Meenakshi.
Malai Peda (Dwarkadhish Temple)This is a sweet dish made from condensed milk, sugar and cardamom. It is rich in flavour and texture and offered as prasad to Lord Krishna in the Dwarkadhish Temple.
Kara Prasad (Golden Temple) Kara Prasad, a form of halwa, is made from whole wheat flour, ghee, and sugar. The rich, buttery taste and sacred preparation process make it a cherished prasad.
Thirupati Vada (Thiruthani Murugan Temple)This savoury prasad offered at this Tamil Nadu temple is made from urad dal, rice flour and spices. Unlike the typical sweet prasads, this one offers a salty alternative with its crisp texture and spicy flavour.
Mysore Pak (Chamundeshwari Temple)Mysore Pak is a rich, dense sweet made with gram flour, sugar, and ghee. It represents Karnataka’s rich culinary heritage and is closely associated with the goddess Chamundeshwari.
Rice Kheer (Shirdi Sai Baba Temple)Rice kheer, a sweet pudding made from milk, rice, and sugar, is offered as prasad at the Shirdi Sai Baba Temple. It is often garnished with nuts and flavoured with cardamom.
Mahaprasad (Jagannath Temple)The Mahaprasad cooked at the Jagannath Temple in Odisha’s Puri is cooked in earthen pots over firewood and consists of a variety of rice, dal, vegetables and sweets. The food is prepared in the temple’s kitchen, known as the largest in the world.
Sakkarai Pongal (Ranganathaswamy Temple)Sakkarai Pongal is a sweet rice dish made with jaggery, rice, and lentils, flavoured with cardamom, ghee, and nuts. It is closely associated with the harvest festival Pongal.