It is that time of the year when chants of Jai Shri Krishna will rent the air. This year, the festival of Janmashtami will be celebrated on 2-3rd September.
Krishna Janmashtami marks the birth of Lord Krishna, the eighth avatar of Lord Vishnu.
As Janmashtami is approaching and preparations are in full swing, we have listed some recipes dunked in makhan (butter) and milk. Here you go.
Baked Vanilla Yogurt
Ingredients:
Hung curd: 400 g
Condensed milk: 200 g
Fresh cream: 100 g
Butterscotch essence: 2 teaspoons
Mixed fruit jam
Method:
- Preheat oven to 200°C/ 400°F. Whisk together yogurt and condensed milk.
- Add cream and whisk again.
- Place shot glasses in a baking tray.
- Fill them up to ¾ with the yogurt mixture. Drop a dollop of red currant jam into each glass.
- Keep the tray in the preheated oven and pour some water in it. Bake for 15-20 minutes.
- Cool down to room temperature and then chill in a refrigerator. Serve chilled.
(This recipe is by Chef Sanjeev Kapoor)
READ MORE: Indian festivals calendar 2018 | Here’s a guide to plan your long weekends, holidays
Makhan Misri
Ingredients:
250 grams cream
2 cubes ice or some cold water
100 gms mishri
2 strands saffron and some tulsi leafs
Method:
- Put cold cream and 2 cubes of ice in a blender or whisk them by hand.
- Blend till the butter separate. Add some cold water if you feel the cream is becoming hot.
- Remove the buttermilk.
- Add mishri to the butter and blend for a minute.
- Shift to another bowl.
- Add the tulsi and saffron.
- Transfer in another container and refrigerate.
Coconut Barfi
Ingredients:
Coconut scraped 2 cups
Sugar 1 cup
Fresh cream 1/2 cup
Green cardamom powder a pinch
Powdered sugar 2 tablespoons
Ghee 1/2 tablespoon
Method:
- Heat a non-stick pan on medium heat. Add the coconut, sugar, fresh cream and green cardamom powder and cook, stirring continuously, for fifteen minutes or till the mixtures turns a golden brown.
- Remove from the heat and add the powdered sugar and mix. Grease a thali with ghee and pour in the coconut mixture and spread evenly.
- When it cools cut into diamonds or squares and serve. You can store in an airtight container in the refrigerator for about a week.
(This recipe is by Chef Sanjeev Kapoor)
Rose Petal Malai Chaap
Ingredients:
Milk 3 Ltr
Sugar 1 Kg (Including sugar syrup)
Elaichi powder 05 gm
Rose essence 05 ml
Rose petals 05 Petal (For garnish)
Almond 05 pieces (For garnish)
Vinegar 05 ml
Method:
Chaap
- Boil milk and add souring agent (vinegar).
- Remove excess water with the help of muslin cloth and collect Chena.
- Prepare sugar syrup and shape up Chena in a cylindrical shape
- After making a small cylindrical shape, cook it in sugar syrup
Rose Petal Rabri
- Boil milk till it becomes thick. Add sugar, rose essence, chopped rose petals and elaichi powder.
Platting
- Put Chena in the base and pour rose petal rabri on the top and garnish it with almond flakes and rose petals and serve cold.
(This recipe is by Chef Sujeet Singh)