The festive season has arrived, we embrace the joyous occasion of Janmashtami, a festival deeply rooted in Indian culture
Traditional and creative Janmashtami recipes showcase festive dishes like Dhaniya Panjiri, Papaya Halwa, and Saffron Pistachio Shrikhand Souffle, each crafted to honor Lord Krishna's birth. (Image by arrangement)
Janmashtami, the celebration of Lord Krishna’s birth, is a time of devotion, joy, and the creation of unique culinary delights that hold both cultural significance and appeal. In keeping with the spirit of the festival, here are some traditional fasting foods, new age spins and more all of which ensure that they elevate familiar ingredients into a delightful and visually appealing snack. We speak to chefs to share their best recipes.
Dhaniya Panjiri
Courtesy Chef Reetu Uday Kugaji, Culinary Expert and Chef Consultant
Ingredients
l Desi Ghee 12 tbsp
l Coriander Seeds 2 cups
l Lotus seeds 2 cups.
l Almonds ½ cu
l Cashew nuts ½ cup
l Melon seeds ½ cup
l Charoli 2 tbsp
l Dry coconut grated 2 cups
l Poppy Seed 2 tbsp
l Raisins 4 tbsp
l Green Cardamom powder 1 tsp
l Dry ginger powder 1½ tsp.
l Rock sugar powdered 1½ cup
l Dried, Edible & Organic Rose Petals-1 tbsp. (Optional)
Method
l In a pan add coriander seeds, dry roast on a low flame until light golden in colour.
l Remove on to a steel tray and set it aside to cool.
l Grind it coarsely once it cools down completely.
l In the same ghee add lotus seeds and roast it until it is of light golden in colour.
l Remove and set aside to cool.
l In the same pan add more ghee, add almonds sauté for 30 seconds, likewise, add each dry fruit and sauté the ingredients mentioned in the above list till charoli.
l Remove all the sauteed dried fruits and set aside to cool.
l Now grind coarsely half the quantity of roasted makhanas and dried fruits.
l Now add the green cardamom and dry ginger powder and mix with all the other ingredients thoroughly.
l Place the Holy Basil on top of the prepared Dhaniya Panjiri. You may garnish with rose petals, if desired.
Ingredients
l Desi Ghee 12 tbsp
l Coriander Seeds 2 cups
l Lotus seeds 2 cups.
l Almonds ½ cu
l Cashew nuts ½ cup
l Melon seeds ½ cup
l Charoli 2 tbsp
l Dry coconut grated 2 cups
l Poppy Seed 2 tbsp
l Raisins 4 tbsp
l Green Cardamom powder 1 tsp
l Dry ginger powder 1½ tsp.
l Rock sugar powdered 1½ cup
l Dried, Edible & Organic Rose Petals-1 tbsp. (Optional)
Method
l In a pan add coriander seeds, dry roast on a low flame until light golden in colour.
l Remove on to a steel tray and set it aside to cool.
l Grind it coarsely once it cools down completely.
l In the same ghee add lotus seeds and roast it until it is of light golden in colour.
l Remove and set aside to cool.
l In the same pan add more ghee, add almonds sauté for 30 seconds, likewise, add each dry fruit and sauté the ingredients mentioned in the above list till charoli.
l Remove all the sauteed dried fruits and set aside to cool.
l Now grind coarsely half the quantity of roasted makhanas and dried fruits.
l Now add the green cardamom and dry ginger powder and mix with all the other ingredients thoroughly.
l Place the Holy Basil on top of the prepared Dhaniya Panjiri. You may garnish with rose petals, if desired.
Hara Dhania ka Halwa
Ingredients
l Cilantro leaves - 150 grams
l Clarified butter (ghee) - 25 grams
l Mava (reduced dry milk) - 80 grams
l Sugar - 50 grams
l Grated Coconut - 20 grams
l Cardamom powder - A pinch
l Dry fruits (cashew nuts, almonds, and pistachios) - 10 grams
l Cilantro leaves - 150 grams
l Clarified butter (ghee) - 25 grams
l Mava (reduced dry milk) - 80 grams
l Sugar - 50 grams
l Grated Coconut - 20 grams
l Cardamom powder - A pinch
l Dry fruits (cashew nuts, almonds, and pistachios) - 10 grams
Method
l Blend the cilantro leaves with some clarified butter to make a purée.
l In a pan, heat 50 grams of clarified butter on a low flame. Add the coriander purée and sauté on low flame for 10 minutes until it releases water and clarified butter.
l Add the grated coconut and mava to the pan, and sauté for another 3 minutes.
l Mix in the sugar. Stir in the cardamom powder. Garnish with the dry fruits (cashew nuts, almonds, and pistachios).
l In a pan, heat 50 grams of clarified butter on a low flame. Add the coriander purée and sauté on low flame for 10 minutes until it releases water and clarified butter.
l Add the grated coconut and mava to the pan, and sauté for another 3 minutes.
l Mix in the sugar. Stir in the cardamom powder. Garnish with the dry fruits (cashew nuts, almonds, and pistachios).
Papaya Halwa
Courtesy Shilpa Kumar, In-house Organic Recipe Curator, Akshayakalpa Organic
Ingredients
l 250 grams papaya, chopped
l 25 grams of raw honey
l 1 tbsp dry fruits (cashews, almonds, pumpkin seeds, melon seeds) roasted in ghee
l 2 tbsp organic ghee
l 1-2 cardamom pods, powdered
l A pinch of saffron strands
l Tulsi leaf for garnish
Method
l In a pan, heat 1 tablespoon of organic ghee. Add the dry fruits (cashews, almonds, pumpkin seeds, and melon seeds) and roast them until they turn golden brown. Once roasted, set them aside.
l In the same pan, add the chopped papaya along with another tablespoon of ghee. Sauté the papaya, crushing it gently with a spoon as it cooks. Continue cooking for about 3 minutes, or until the papaya becomes soft.
l Add the remaining ghee to the pan and stir well until the halwa begins to shine. Turn off the flame.
l Mix in the fried dry fruits, cardamom powder, and saffron strands. Garnish with a tulsi leaf.
l Serve this delightful Papaya Halwa as an offering to Lord Krishna or enjoy as a special treat.
Ingredients
l 250 grams papaya, chopped
l 25 grams of raw honey
l 1 tbsp dry fruits (cashews, almonds, pumpkin seeds, melon seeds) roasted in ghee
l 2 tbsp organic ghee
l 1-2 cardamom pods, powdered
l A pinch of saffron strands
l Tulsi leaf for garnish
Method
l In a pan, heat 1 tablespoon of organic ghee. Add the dry fruits (cashews, almonds, pumpkin seeds, and melon seeds) and roast them until they turn golden brown. Once roasted, set them aside.
l In the same pan, add the chopped papaya along with another tablespoon of ghee. Sauté the papaya, crushing it gently with a spoon as it cooks. Continue cooking for about 3 minutes, or until the papaya becomes soft.
l Add the remaining ghee to the pan and stir well until the halwa begins to shine. Turn off the flame.
l Mix in the fried dry fruits, cardamom powder, and saffron strands. Garnish with a tulsi leaf.
l Serve this delightful Papaya Halwa as an offering to Lord Krishna or enjoy as a special treat.
Kerala Aval Vilayichathu
Courtesy Sujeesh K., Senior Chef DePartie, Sterling Guruvayur
Ingredients
l Aval (Brown rice flakes) 2 cups
l Grated coconut 2 cups
l Jaggery 1 cup
l Cardamom 4 pods (crushed)
l Roasted Bengal gram dal 2 table spoon
l Cashew nuts 2 table spoon
l Sesame seeds 1 table spoon
l Ghee 3 table spoon
Method
l Melt the Jaggery with little water and strain it to remove impurities.
l Mix this jaggery syrup with grated coconut and roast this mixture on low heat for about 3 to 4 minutes until the coconut starts to release its aroma.
l Add Aval to the coconut and jaggery mixture. Stir continuously on low heat until the Aval absorbs the jaggery and the mixture becomes dry.
l In a separate pan heat ghee and add the cashew nut and Bengal gram dal and roast it for another minute
l Finally add the sesame seeds and roast for a few brief seconds; add to this roasted ingredients, two spoons of desi ghee and springle the crushed cardamom over the top.
l Let it cool before serving.
l For the best taste, let the mixture rest for a day, this makes the dish more delicious.
Ingredients
l Aval (Brown rice flakes) 2 cups
l Grated coconut 2 cups
l Jaggery 1 cup
l Cardamom 4 pods (crushed)
l Roasted Bengal gram dal 2 table spoon
l Cashew nuts 2 table spoon
l Sesame seeds 1 table spoon
l Ghee 3 table spoon
Method
l Melt the Jaggery with little water and strain it to remove impurities.
l Mix this jaggery syrup with grated coconut and roast this mixture on low heat for about 3 to 4 minutes until the coconut starts to release its aroma.
l Add Aval to the coconut and jaggery mixture. Stir continuously on low heat until the Aval absorbs the jaggery and the mixture becomes dry.
l In a separate pan heat ghee and add the cashew nut and Bengal gram dal and roast it for another minute
l Finally add the sesame seeds and roast for a few brief seconds; add to this roasted ingredients, two spoons of desi ghee and springle the crushed cardamom over the top.
l Let it cool before serving.
l For the best taste, let the mixture rest for a day, this makes the dish more delicious.
Saffron Pistachio Shrikhand Souffle
Ingredients
l Hung Curds 2 cup
l Honey 2 Tbsp
l Saffron Few Strands
l Cardamom Powder Pinch
l Blanched Pistachio 2 Tbsp
l Almond Flakes 1 Tsp
Method
l Take a muslin cloth and hang the curd till excess moisture is released (preferably overnight in the fridge).
l Whisk it gently till light to give a light airy texture with honey and add soaked saffron
l Finish with a pinch of cardamom powder
l Garnish with nuts and serve chilled
l Hung Curds 2 cup
l Honey 2 Tbsp
l Saffron Few Strands
l Cardamom Powder Pinch
l Blanched Pistachio 2 Tbsp
l Almond Flakes 1 Tsp
Method
l Take a muslin cloth and hang the curd till excess moisture is released (preferably overnight in the fridge).
l Whisk it gently till light to give a light airy texture with honey and add soaked saffron
l Finish with a pinch of cardamom powder
l Garnish with nuts and serve chilled
Courtesy Astik Oberoi, Head Pastry Chef at The Leela Palace, New Delhi
Almond Coconut Saffron Bars
Ingredients
For the base
l Almond flour 1 cup
l Grated coconut ½ cup
l Ghee 2 tbsp
l Jaggery syrup ¼ cup
l Cardamom powder ½ tsp
For the saffron layer
For the base
l Almond flour 1 cup
l Grated coconut ½ cup
l Ghee 2 tbsp
l Jaggery syrup ¼ cup
l Cardamom powder ½ tsp
For the saffron layer
l Milk ¼ cup
l Condensed milk ¼ cup
l Almond slivers ¼ cup
l Grated coconut 2 tbsp
l A pinch of saffron strands
Method
l Grated coconut and almond flour should be dry roasted in a pan until golden brown.
l Stir in ghee well.
l Add the cardamom powder and jaggery syrup and heat until the mixture pulls away from the pan's sides.
l Evenly distribute the mixture onto an oiled tray, pressing it down to create a thin coating. Put aside to cool.
l After slightly heating the milk, stir in the saffron threads. Give it five minutes to infuse.
l Combine condensed milk, grated coconut, almond slivers, and saffron-infused milk.
l Reduce heat and simmer until slightly thickened.
l Cover the almond-coconut foundation with the saffron mixture and refrigerate for one to two hours.
l Once solid, slice into squares or bars.
l Before serving, garnish with more almond slivers.
l Condensed milk ¼ cup
l Almond slivers ¼ cup
l Grated coconut 2 tbsp
l A pinch of saffron strands
Method
l Grated coconut and almond flour should be dry roasted in a pan until golden brown.
l Stir in ghee well.
l Add the cardamom powder and jaggery syrup and heat until the mixture pulls away from the pan's sides.
l Evenly distribute the mixture onto an oiled tray, pressing it down to create a thin coating. Put aside to cool.
l After slightly heating the milk, stir in the saffron threads. Give it five minutes to infuse.
l Combine condensed milk, grated coconut, almond slivers, and saffron-infused milk.
l Reduce heat and simmer until slightly thickened.
l Cover the almond-coconut foundation with the saffron mixture and refrigerate for one to two hours.
l Once solid, slice into squares or bars.
l Before serving, garnish with more almond slivers.
Courtesy Anshul Dhyani, Executive Chef, ITC Grand Central, Mumbai
Jaggery
Makhana Pagg
Courtesy Mukesh Kumar Singh, Executive Chef, Novotel Imagicaa Khopoli
Makhana Pagg
Courtesy Mukesh Kumar Singh, Executive Chef, Novotel Imagicaa Khopoli
Ingredients
l 1½ cup Makhana
l ½ cup Almonds
l ½ cup Dry dates
l ½ cup Cashews
l ¼ cup Sunflower Seeds
l ½ cup Poppy seeds
l ¼ cup Edible gum / gondh, optional
l 2.5 tbsp Jaggery
l ½ - ¾ cup ghee
Method
l 1½ cup Makhana
l ½ cup Almonds
l ½ cup Dry dates
l ½ cup Cashews
l ¼ cup Sunflower Seeds
l ½ cup Poppy seeds
l ¼ cup Edible gum / gondh, optional
l 2.5 tbsp Jaggery
l ½ - ¾ cup ghee
Method
l Heat jaggery in a pan and add a quarter quantity of water to the Jaggery to liquidize the jaggery.
l Take a pan and roast the Makhana for 2-4 minutes on medium flame. Add the liquid jaggery to the roasted Makhana and nuts, stir for a minute or so and the Jaggery Makhana is ready to be eaten.
l Take a pan and roast the Makhana for 2-4 minutes on medium flame. Add the liquid jaggery to the roasted Makhana and nuts, stir for a minute or so and the Jaggery Makhana is ready to be eaten.
( Source : Deccan Chronicle )
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