Janmashtami is the celebration of Bal Gopal Krishna’s birth. His birth is celebarted with great joy and fervour throughout India. People observe fast, worship the Lord and feed Him with His favourite sweet. So here are few sweets which you can make at home to offer him this Janmashtami.
- Milk- 3lts
- Sugar-2-3 cups
- Cardamom- 1tbsp (powder)
- Kewra Water- ½ tsp
- Take a deep bottomed frying pan and add the milk to it. Let it start boiling on a medium flame.
- Now lower the flame of the gas oven and keep it on simmer.
- Reduce the milk to less than a quarter of its original proportion. You have to do the thickening on a low flame.
- When the milk gets thickened, add the sugar to it and stir well till it dissolves.
- Now add the kewra water and cardamom seeds powder to it.
- Keep stirring the ingredients in the pan for a minute or two. Now when the milk gets reduced, turn off the gas oven and bring it down.
- Let it cool down and then put it in the refrigerator for further cooling.
- Garnish the rabri with some dry fruits and serve.
- Khoya (mawa) – 200 g
- Sugar – 3 tbsp
- Cardamom powder – 1 tsp
- Ghee – 1 tbsp
- Milk – 3 tbsp
- Add khoya to a heated pan.
- Add ghee and sugar in the pan.
- Keep stirring until the sugar dissolves.
- Add milk and stir continuously to avoid it from burning at the bottom.
- The khoya must turn golden brown and start leaving the sides of the pan.
- Once it starts collecting in the centre, add cardamom powder and stir it.
- Remove it off the stove and transfer it onto a plate.
- Let it cool until it is just warm enough and then roll it into pedas.
- Garnish with dry fruits and serve.
- 1 kg curd
- 3/4 cup sugar
- 1 tsp milk
- A few saffron (kesar) strands
- Hang the curd in a muslin cloth for about 4 to 5 hours. The curd should be free of any water content. In the meanwhile, soak the saffron strands in a tablespoon milk
- Take a bowl and mix the hung curd and sugar. Mix well. Now add the saffron milk and stir gently.
- Garnish with roasted and coarsely powdered pistachio or almonds.
- Coconut- 2 cups (grated)
- Condensed milk- 2 cups
- Sugar- 1 cup
- Cardamom powder- 1tsp
- Almonds- 4-5 halved
- Butter- 1tsp (for greasing palms)
- Boil the condensed milk in a deep bottomed pan. Boil for about 10 minutes.
- Stir at short intervals to prevent it from sticking on the surface of the pan.
- Now add the grated coconut and mix well so that the milk is absorbed by the coconut.
- Boil for another 10-15 minutes on a low flame.
- Add the sugar and stir. Once the sugar melts, put the pan off flame.
- Now add the cardamom powder and mix well.
- Grease your palms with butter and make round ladoos of the mix when it is hot.
- Coconut ladoo is ready to eat. Garnish with almonds and serve.
- Sabudana or Sago 1 cup
- Milk 2 cups
- Jaggery or sugar – 1 cup
- Cardamom powder – 1 teaspoon
- Ghee – 1 tablespoon
- Use small sized sabudana or sago for preparing this dessert. You need to soak for maximum an hour for it to soften. This will quicken your cooking process.
- Boil the milk in a deep pan and let it come to bubbling before you add the sugar or jaggery.
- Add this to the milk and let it boil for 2 minutes. Then add the sabudana and let it cook for 10 to 12 minutes.
- Meanwhile heat the ghee on low flame; add cinnamon powder and the dry fruits to it for tempering. Heat it for a minute and pout it over the boiling liquid.
- Refrigerate for at least 2 hours before you serve.