Recipes for delicious prasads for Krishna Janmashtami

The joyful celebration of Janmashtami, which marks Lord Krishna’s birth anniversary, is observed with immense fervor and devotion. IANSlife has selected some unusual prasad dishes that combine traditional flavors with contemporary twists, making them ideal for people keeping fasts and preparing for Jagrata, in an effort to make this year’s Janmashtami celebration even more spectacular and unforgettable.

These recipes guarantee that your bhog will be very delicious since they are not only fast but also quite flavorful. They are also perfect for preparation during fasts and a night of spiritual meditation because of their simplicity. This parfait, a sophisticated take on the traditional rice pudding, combines the crunch of pistachios with a fragrant rice pudding flavored with saffron.

Voltas Beko’s Saffron and Pistachio Rice Pudding Parfait

Components:

one cup of rice, cooked

two glasses of milk

1/3 cup sugar, taste-tested

An pinch of strands of saffron

1/4 cup of pistachios, chopped

One-half tsp cardamom powder

A few strands of saffron

one-fourth cup heated milk

Technique:

After rinsing, soak the rice in water for half an hour. Empty. Mix the rice and milk in a bowl that is safe to use in the microwave. To cook the rice and thicken the mixture, place it in the Voltas Beko microwave on high for 10 to 12 minutes, stirring every three minutes.With only a push of a button, the Voltas Beko microwave’s Auto Cooking function guarantees perfectly cooked rice.

2. Stir in cardamom powder, sugar, and saffron threads. After thoroughly mixing, microwave for an extra two minutes.

3. Allow the pudding to cool. Keep chilled for a minimum of two hours.

4. Arrange the chopped pistachios on top of the saffron rice pudding in serving glasses.

5. Add more pistachios and saffron threads as garnish. Present cold.

Chef Amandeep Singh, Executive Sous Chef of The Westin Mumbai Garden City, shares his recipe for Shahi Tukda.
This meal perfectly captures the essence of Janmashtami with its combination of fragrant tastes and textures. This dish combines the rich richness of saffron-infused milk with the crunchiness of fried bread, just as Lord Krishna’s life was a tapestry of many experiences. It’s a delectable tribute to Krishna’s wonderful playfulness, which makes it appropriate for this celebration honoring his birth, according to Chef Amandeep.

Chef Amandeep Singh, Executive Sous Chef of The Westin Mumbai Garden City, shares his recipe for Shahi Tukda. Ingredients:

Six pieces of bread

one cup of milk

One cup of sugar

1/4 cup clarified butter, or ghee

1/4 cup chopped cashews

1/4 cup finely chopped almonds

one-fourth cup raisins

One-half tsp cardamom powder

A little sprinkle of optional saffron threads

Edible silver foil, or silver vark, as a garnish (optional)

Technique:

Cut the bread slices into quarters or smaller pieces after trimming the edges.

In a pan over medium heat, preheat the ghee. Cook the bread slices in oil until they become crisp and golden brown. After taking them out of the pan, place them on a paper towel to absorb any remaining ghee.

Add the cashews, almonds, and raisins to the same pan. Add the onions and sauté until golden. Take out and put aside.

Heat the milk in a separate pan until it boils. Turn down the heat and stir in the sugar, cardamom powder, and (if using) saffron threads. Once the sugar is completely dissolved and the milk has slightly thickened, stir well and boil for a few minutes.

To the milk mixture, add the pieces of fried bread. Toss gently to make sure the milk coats the bread.

Give the bread ten to fifteen minutes to soak in the milk so that it may absorb the flavors.

Garnish the Double Ka Meetha with silver vark and fried almonds and serve warm.

Voltas Beko Fruit and Nut Srikhand Cups Fruit and Nut Srikhand Cups

Rich concoction of cardamom, saffron, and strained yogurt poured into nutty granola cups and garnished with a symphony of crunchy nuts and fresh fruit.

Components:

2 cups strained thick yogurt

Half a cup of powdered sugar

1/4 tsp powdered cardamom

A sprinkling of saffron, steeped in one tablespoon of heated milk

chopped mixed fruits (such as pomegranates, pineapples, and mangos)

chopped nuts (pistachios, almonds, etc.)

One cup of granola

Two tsp of melted butter

Technique:

Melt the butter and mix the granola together in a bowl. To create a crust, press a tablespoon of the nutty granola mixture onto the bottom of each cup. Firmly press it down.

Spoone the strained yogurt and powdered sugar into a mixing dish. Stir in milk flavored with saffron and cardamom powder. Mix until smooth and creamy, and all the ingredients are fully blended.

Spoon the srikhand mixture over the nutty granola foundation in each cup. Add a heaping serving of chopped mixed fruits and chopped almonds on top of the srikhand.

Use lids or plastic wrap to cover the cups. Before serving, put it in your Voltas Beko refrigerator for one hour. The natural sweetness is preserved by the NeoFrostTM Dual Cooling technology.

The Fruit and Nut Srikhand Cups are best served chilled. Savor the delicious combination of fresh fruits, crunchy granola, and creamy srikhand.

Voltas Beko’s Chocolate Modak Truffles
Delicious truffles in the form of modaks, prepared with condensed milk, melted milk chocolate, and a touch of coconut. A delightful way to celebrate Janmashtami.

Voltas Beko’s Chocolate Modak Truffles

Components:

200g of chopped milk chocolate

Half a cup of condensed milk

1/4 cup of coconut, desiccated

Two tablespoons of clarified butter, or ghee

Powdered cocoa for dusting

Modakmolds, if they’re offered

Guidelines:

Combine the condensed milk and dark chocolate in a dish that is safe to be microwaved. Put the bowl in your Voltas Beko microwave and stir every 30 seconds or so, or until the mixture is smooth. The Voltas Beko microwave’s Digital Display makes it easier for you to monitor the chocolate and make sure it is melting completely.

Stir in the ghee and dried coconut when the chocolate has melted. Blend until all components are well blended.

To keep your hands from sticking, lightly dust them with cocoa powder. Using your hands, form tiny amounts of the chocolate mixture into truffles that resemble modaks, or press the mixture into the modak molds and then remove it. Add the chopped nuts and stir.

Spoon the truffles, which resemble modaks, onto a dish coated with paper.

Before serving, let them to cool and settle in the fridge for one to two hours.

Recipe for Makhana Kheer by Barsha Choudhary, the originator of moj
Components:

1/2 cup cashews plus makhana

Two tablespoons of ghee

rock salt

1/2 teaspoon powdered cardamom

three cups of milk

Taste-tested sugar

Dried fruits, chopped into bits

Technique:

Put some ghee in a pan and heat it to a medium temperature.

Add the cashews and almonds to the pan when the ghee has melted.

For a few minutes, roast the cashews and almonds until they start to become golden brown.

Add a generous pinch of rock salt to the cashews and roasted nuts and toss well.

After taking the pan off of the burner, let it to cool.

After the almonds and cashews have cooled, take 3/4 of them and pulse them in a blender.

Blend the cashews, makhana, and a little amount of cardamom powder in the blender.

Transfer two to three cups of milk into another large pan.

Bring the milk to a boil in the pan over medium heat.

After the milk has boiled, thoroughly combine the sugar with it.

Stir well after adding the makhana mixture to the pan.

Mix well after adding the remaining cashews and roasted nuts to the pan.

Until the mixture reaches the appropriate consistency of thickness, stir it constantly.

Take the pan off of the heat after the kheer has thickened.

Sprinkle some chopped dried fruits over the kheer.

You may serve the kheer hot or cold, according on your taste.

T.S. Abbisha, a Sharechat inventor, created coconut pleasure sweets. Ingredients:

One cup of grated coconut

150g of jaggery

One teaspoon of cardamom

A little amount of salt

Ghee: one tablespoon

Three tablespoons of rice flour

Water: As required

Technique:

Grated coconut should first be ground into a coarse paste in a mixer with a little amount of water. Our delicious confection will include this coconut paste at its core.

Make the sugar syrup by mixing the jaggery with a little water in a bowl. Stirring constantly, heat the mixture over medium heat until the jaggery fully dissolves. This will produce a syrup that is thick and delicious.

Add the flavorful cardamom powder, a dash of salt, and the nourishing ghee to the sugar syrup after it reaches the right consistency. Allow the flavors to meld by thoroughly mixing these items.

Stir the coconut paste you made previously into the combination of sugar syrup with a gentle touch. Incorporate the rice flour into the mixture as well, making sure that everything combines well.

Return the pan to the burner and continue cooking the mixture on low heat. Stirring constantly will help avoid lumps from developing. The mixture will begin to solidify and form a compact mass. Please be patient as this procedure may take a few minutes.

Transfer the mixture to a clean surface or another pan as soon as it reaches the ideal consistency and begins to pull away from the pan’s edges.

Form the mixture into little balls or the desired molds while it’s still hot. For the mixture to maintain its form and produce lovely patterns, press it down firmly. You may add a festive touch by using different molds.

Give the coconut candies time to settle and cool. They will solidify and become even more flavorful as they cool.

Now that the sweets are prepared, you may serve them as prasad or savor them with your loved ones. This prasad will be very remarkable because of the subtle sweetness of jaggery, the heady perfume of cardamom, and the exquisite texture of shredded dryfruits. Recall the delight and the spirit of Janmashtami as you savour every mouthful.

I hope this holiday season brings you joy, love, and delicious food. Cheers to Janmashtami!