Janmashtami Delights: 6 Traditional Recipes to Celebrate the Festival

Janmashtami, the joyous celebration of Lord Krishna’s birth, is marked by fasting, devotion, and the preparation of special dishes. These traditional recipes, ranging from sweet to savory, offer a perfect blend of flavors to honor the occasion. From refreshing Dahi Poha to indulgent Red Velvet Shrikhand, these festive treats 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 Poha
• ½ cup Curd
• 3 tsp Sugar
• 1 Green Chilli, chopped
• 10 g Cucumber, chopped
• 10 g Bengal Gram, soaked
• 1 tsp Cardamom Powder
• Salt to taste
• Pomegranate Pearls for garnish

Method:

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

HERSHEY’S Strawberry Flavored Mint Sorbet

Ingredients:

• 2-3 cups Ice
• 1 cup HERSHEY’S Strawberry Flavored Syrup
• 3 tbsp Fresh Orange Juice
• ⅛ tsp Pink Himalayan Salt
• Fresh Mint for garnish

Method:

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

Almond Honey Srikhand recipe by Dr Ritika Samaddar, Regional Head, Dietetics and Nutrition, Max Healthcare

Ingredients:

• 1½ cups Hung Yogurt
• 2 tbsp Powdered Sugar
• 3 tbsp Almonds (toasted & crushed)
• 1 tbsp Honey
• ½ tsp Cinnamon Powder

Method:

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

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

Ingredients:

• 400 g Mawa
• 300 g Sugar
• 3 g Cardamom Powder
• 100 g Milk Powder
• 10 g Flour
• 15 g Ghee
• 5 g Rose Water
• 45 g Milk
• 5 g Coconut Powder

Method:

1. Dissolve sugar in water, add rose water, and boil for 5-7 minutes.
2. In a bowl, combine milk powder, flour, and ghee. Gradually add milk and knead into a soft dough.
3. Divide dough into small portions and roll into balls. Cook in syrup until doubled in size.
4. Crumble khoya, mix with sugar and cardamom powder, and knead into a smooth dough.
5. Flatten small portions of khoya, place soaked rasgullas in the center, and roll into balls.
6. Roll Kheer Kadam in coconut powder and refrigerate for a few hours.

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

Ingredients:

• 2 cups Hung Curd
• 1 cup Red Velvet Crumble
• ½ tsp Cardamom Powder
• 3 tsp Powdered Sugar
• Chopped Nuts (almonds, pistachios) for garnish

Method:

1. Prepare hung curd by straining regular yogurt for 4-6 hours or overnight.
2. In a bowl, mix 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 nuts.

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

Ingredients:

• 1 cup Sattu
• ½ cup Coconut Powder
• 2-3 tbsp Ghee
• ¼ tsp Cardamom Powder
• Chopped Nuts for garnish

Method:

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