Making Prasad In Large Batches? Here’s How To Keep It Fresh

Making prasad in large batches can help you in many ways, especially if you need to store it over a few days. Not only is buying ingredients in bulk cost-effective but If the prasad is intended for a bigger group of people, making larger batches ensures there is enough for everyone and can save you a lot of time if you’re assisting in more than one puja. Kada prasad, lal pedha, panjiri mainly use dry ingredients that are less prone to spoilage. 

Moreover, peda, barfi, dry fruit paak etc can stay fresh in room temperature for a week during winter. Panjiri is also convenient to store. In fact, unless it’s very humid, it can stay fresh at room temperature for about a month; gur and khus khus panjiri have an even longer shelf life. 

Be Mindful About Ingredients

Most prasad which are distributed in larger quantities or packed for shipping are made with dry ingredients like flour, sugar, nuts etc. Choosing high-quality flour is key yo making good prasad which will last longer. Opt for fresh, unadulterated flour, be it whole atta or white maida, for your Panjiri or kadha prsad. When it comes to sugar, go for fine sugar crystals and ensure they are dry. If using jaggery, ensure it's clean

If your prasad recipe includes spices, such as cardamom or nutmeg, use fresh and whole spices. Grind them just before adding them 

Think About Storage

If you need to store the raw ingredients for a few days, store flour, ghee, sugar, and other ingredients in airtight containers to protect them from moisture make sure they are in a cool place. Allow the prasad to cool completely before storing it. Hot or warm prasad in a closed container can create condensation, leading to moisture and spoilage. If you’re cooking kadha prasad or making prasad involving dairy, leave them covered at room temperature until they’ve cooled down before transferring the prasad to airtight containers to prevent exposure to air. 

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If you’re storing prasad for more than one puja or need to hand it out over a few days, opt for the first-in, first-out technique. Consume or distribute the older batches first to ensure nothing goes to waste. You can make one batch to last 4-5 days before making a fresh batch for the coming week. 

Be Smart About Packaging

For moist items, airtight containers or plastic wraps may be more suitable, while dry items may be stored in paper bags or jars. If possible, choose packaging that allows for convenient portioning, especially if you are distributing prasad over a few days, so you can take out a portion without disturbing the other portions.

Airtight containers are typically made of plastic, glass, or metal and can prevent air and moisture from entering. They essentially provide a barrier against external elements, preserving the freshness and flavour of the prasad. Plastic wraps or cling film is useful for wrapping individual portions of barfi, peda etc. Wax paper, though not as airtight as other options, can offer a moisture-resistant and breathable barrier, allowing prasad to retain its texture.