Janmashtami Delicacies: 6 Traditional Recipes to Celebrate the Festival

Janmashtami, the joyous celebration of the birth of Lord Krishna, is marked by fasting, devotion, and the preparation of special dishes. Ranging from sweet to savoury, these traditional recipes offer a perfect combination of flavours to grace the occasion. From refreshing Dahi Poha to indulgent Red Velvet Shrikhand, these festive delicacies add a touch of culinary delight to your celebrations, making Janmashtami truly memorable.

Dahi Poha (Gopalkala) Recipe by Chef Arun Kumar, Sous Chef, The Ashok

Ingredients:

• ¼ cup of Poha
• ½ cup curd
• 3 teaspoons of sugar
• 1 green chili chopped
• 10 g chopped cucumber
• 10 g Bengal gram, soaked
• 1 teaspoon cardamom powder
• Salt to taste
• Pomegranate pearls for decoration

Method:

1. Wash the poha under running water and let it soften.
2. In a bowl, beat the curd with the sugar, salt and cardamom powder.
3. Add the soaked poha, cucumber, chilli and bean. Mix well.
4. Refrigerate and serve cold, garnished with pomegranate pearls.

HERSHEY'S Strawberry Mint Sherbet

Ingredients:

• 2-3 cups of ice
• 1 cup HERSHEY'S strawberry flavored syrup
• 3 tablespoons fresh orange juice
• ⅛ teaspoon Himalayan pink salt
• Fresh mint for decoration

Method:

1. Pour the strawberry syrup into a blender.
2. Add ice, fresh orange juice and Himalayan salt.
3. Mix well and then freeze the mixture in an airtight container for 4 to 5 hours.
4. Scoop out with a spoon and serve with a sprig of fresh mint.

Srikhand recipe with almond honey by Dr. Ritika Samaddar, Regional Director, Dietetics and Nutrition, Max Healthcare

Ingredients:

• 1½ cups of hung yogurt
• 2 tablespoons of powdered sugar
• 3 tablespoons almonds (toasted and crushed)
• 1 tablespoon of honey
• ½ teaspoon of ground cinnamon

Method:

1. Blend the yogurt with the powdered sugar.
2. Pour into small glasses, filling them halfway.
3. Add toasted almonds, honey and a pinch of cinnamon. Repeat the layers.
4. Serve cold.

Kheer Kadam Recipe by Anupam Banerjee, Executive Chef, Club Mahindra

Ingredients:

• 400 g of corn
• 300 g of sugar
• 3 g cardamom powder
• 100 g of milk powder
• 10 g of flour
• 15 g clarified butter
• 5 g rose water
• 45 g of milk
• 5 g coconut powder

Method:

1. Dissolve the sugar in the water, add the rose water and boil for 5-7 minutes.
2. In a bowl, combine the milk powder, flour and ghee. Add the milk little by little and knead until it forms a soft dough.
3. Divide the dough into small portions and form into balls. Cook them in syrup until they double in size.
4. Crumble the khoya, mix it with the sugar and cardamom powder and knead it into a soft dough.
5. Flatten small portions of khoya, place the soaked rasgullas in the centre and form into balls.
6. Roll the Kadam Kheer in coconut powder and refrigerate it for a few hours.

Red Velvet Shrikhand by Chef Arun Kumar, Sous Chef at The Ashok

Ingredients:

• 2 cups of hung curd
• 1 cup red velvet crumble
• ½ teaspoon cardamom powder
• 3 teaspoons powdered sugar
• Chopped nuts (almonds, pistachios) for decoration

Method:

1. Prepare the hung curd by straining plain yogurt for 4 to 6 hours or overnight.
2. In a bowl, mix the hung curd, powdered sugar, cardamom powder and red velvet crumble until smooth.
3. Chill in the refrigerator for 1-2 hours.
4. Serve garnished with chopped walnuts.

Sattu Peda Recipe by Chef Arun Kumar, Sous Chef, The Ashok

Ingredients:

• 1 cup of Sattu
• ½ cup coconut powder
• 2-3 tablespoons of ghee
• ¼ teaspoon cardamom powder
• Chopped walnuts for decoration

Method:

1. Combine sattu, coconut powder, sugar and cardamom powder in a bowl.
2. Gradually add the ghee and mix until the mixture can be shaped.
3. Shape into pieces and decorate with chopped nuts.