Janmashtami special sweets: Whip up festive flavours with these easy, scrumptious recipes

Traditional Janmashtami recipes: Try these recipes for Panjiri, Malpua rabdi, Gopalkala for Janmashtami celebrations this year

Janmashtami, the celebration of Lord Krishna's birth, is a time of devotion, festivity, and, of course, indulgence in traditional sweets and savouries. The dishes prepared for this occasion are delicious and hold cultural significance.

As you mark the day, bring home a taste of tradition to your celebrations with a curated selection of Janmashtami recipes by Chef Rajesh Paramashivan, Novotel, Juhu, Mumbai. From the rich and nutty Panjiri to the delectable Malpua Rabdi and the refreshing Gopalkala, these recipes are sure to add a divine touch to your festivities.

“The Panjiri, a wholesome blend of roasted whole wheat flour, nuts, and ghee, is a staple offering during this festival. The Malpua Rabdi combines the sweetness of fried pancakes with the richness of saffron-infused rabdi, making it a crowd-pleaser. Lastly, the Gopalkala, a savoury mixture of flattened rice, yogurt, and coconut, is a perfect balance of taste and tradition,” says Chef Rajesh.

Also read | Krishna Janmashtami 2024: Dressing up your little one as Krishna? Avoid these 6 common mistakes

Panjiri,

Ingredients: Clarified butter (Desi ghee), 1 teaspoon; Semolina, 1 tablespoon; Whole wheat flour, 1 cup; Powdered sugar, ½ cup; Gond, 1 and ½ tablespoon; Foxnuts (makhana), 2 tablespoons; Ginger powder, 3 teaspoons; Whole almonds, 5-6 pieces; Whole cashew nuts, 5-6 pieces; Whole pistachios, 5-6 pieces; Melon seeds, 1 tablespoon; Flax seeds, ½ tablespoon; Sliced dried coconut, 2 tablespoons; White poppy seeds, 1 teaspoon

Method:

• Heat 1 teaspoon of ghee in a broad-bottomed pan over medium flame.
• Add 1 and ½ tablespoons of gond, roasting until puffed. Transfer to a large bowl.
• Roast 2 tablespoons of foxnuts in the same pan until crisp, then add them to the bowl with gond.
• Add another teaspoon of ghee and roast whole almonds, cashews, pistachios, melon seeds, flax seeds, and dried coconut together until slightly browned. Transfer to a separate bowl.
• Roast white poppy seeds until slightly brown, then set them aside.
• Allow all roasted ingredients to cool to room temperature.
• Grind all cooled ingredients into a coarse powder, being careful not to over-grind.
• In the same pan, heat more ghee and roast whole wheat flour and semolina on medium flame until slightly browned and aromatic.
• Let the flour cool for 10-12 minutes.
• Mix the roasted flour with the ground nuts, ginger powder, and powdered sugar in a large bowl.
• Adjust sweetness by adding more powdered sugar if desired.
• Store the panjiri in a dry container for up to a month.

Malpua rabdi, 

Ingredients: Instant gulab jamun mix, ½ cup; Maida / whole wheat flour, 2 tablespoons; Sugar, 2 tablespoons; Cardamom powder, a pinch; Fennel powder / crushed fennel seeds, ¼ teaspoon; Ghee, as required for frying; Kesar rabdi, 1 cup; Almonds and pistachios, 2 tablespoons

Method:

• In a wide bowl, combine maida, sugar, gulab jamun mix, fennel powder, and cardamom powder.
• Gradually add water to form a batter with an idli-like consistency. Let the sugar dissolve completely.
• Heat ghee in a pan for deep frying. Alternatively, use a mini uttapam pan for a less oily version.
• On medium flame, pour small ladles of batter into the pan.
• Fry until one side is done, then flip to cook the other side.
• Remove excess oil from the malpuas using a kitchen towel.
• Arrange the malpuas on a plate, drizzle with chilled rabdi, and garnish with chopped pistachios and almonds before serving.

Ingredients: Flattened rice (poha), ½ cup; Plain yoghurt, ½ cup; Finely-chopped cucumber, ¼ cup; Grated coconut, 2 tablespoons; Sugar, 1 pinch; Salt, to taste; Ghee, 1 teaspoon; Cumin seeds (jeera), ½ teaspoon; Mustard seeds, ½ teaspoon; Green chili, 1; Finely-chopped ginger, 1 teaspoon

Method:

• Wash the flattened rice and drain thoroughly. Sprinkle ¼ cup of water over it and let it rest for 5-8 minutes.
• In a pan, heat ghee and add mustard seeds, cumin seeds, chopped green chili, and ginger.
• Temper until the mustard seeds splutter, then turn off the heat.
• Mix the yogurt, chopped cucumber, sugar, salt, and coconut into the tempered ingredients.
• Optional: Add a pinch of asafoetida, 1 tablespoon of chopped cilantro, and a few curry leaves for extra flavour.