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Janmashtami a significant Hindu festival, celebrates the birth of Lord Krishna. On this day devotees fast, sing bhajans, and visit temples. This year the festival will be celebrated on 7th September. One popular tradition is preparing special sweets for the prasad thali, an offering to Lord Krishna. Among these sweets, 'Makhan Misri, Panchamrit and many other dairy treats hold significance as Lord Krishna was fond of butter. These sweets are preferably homemade prasads that symbolize devotion and the love between the devotee and the divine, fostering a spiritual connection on this auspicious day.
Here's how you can make these prasads at home on Janmashtmi to please your god.
Panchamrit
Ingredients:
¼ cup warm milk
1 tbsp sugar
1 tbsp curd
1 tbsp honey
1 tbsp ghee
Some tulsi leaves
Method: Combine the curd, honey, ghee, and sugar in a large mixing bowl and stir in the warm milk. Mix and serve with a tulsi leaf garnish.
Makhan Mishri
Ingredients:
1 cup makhan
1 tbsp mishri - sugar
Some tulsi leaves
Method: Put makhan and mishri in a bowl and mix them together. Mix well until it is smooth and creamy, and then top with a tulsi leaf.
Dhaniya panjiri
Ingredients:
7-8 cashews
7-8 almonds
7-8 raisins
¼ cup dry coconut
¼ cup khas khas
½ cup coriander powder
½ cup sugar
Tulsi leaves
Method: In a skillet over low heat, toast the cashews, almonds, and raisins. Mix in the coconut and khus khus separately. Put it in a bowl once it has been roasted. Then add 1 tbsp of ghee and coriander powder to it. Roast it, and then put it in a bowl. Put all of the ingredients and the powdered sugar in a bowl and mix well. Finish with a tulsi leaf and serve.
Mawa Pak
Ingredients:
¼ cup cashew
¼ cup almonds
¼ cup melon seeds
1/4 cup gond
1 cup makhana - lotus seeds
1 cup grated coconut
½ cup khoya
½ tsp cardamom powder
2 cup sugar
1 cup water
Method: In a pan, heat the ghee until it's hot. Add the cashews, almonds, gond, and melon seeds one at a time and cook for 2 to 3 minutes. Now put in 2 tablespoons of ghee and cook the makhana until it gets crispy. Then, use the same pan to dry roast coconut. Separately place cashew-almonds, makhana, and gund in a mixing jar. Make a coarse powder with a grinder. Put the sugar and water in a sauce pan. Sugar syrup should be cooked until it reaches a consistency of 1 string. After waiting 15 minutes, stir in ground cardamom, ground melon seeds, and roasted coconut, ground almonds and cashews, and ground makhana. Toss together and simmer for three to four minutes. Turn off the stove after 4 minutes. We will pour the mixture into a large container and place it on a flat surface. Take 30 minutes to let it cool down. Then, while it's still warm, use cookie cutters to make Barfi shapes and set them aside for another 2 hours. Pak is ready to be served after 2 hours when it has been removed from the container.
Kheer
Ingredients:
1 cup rice
4 cups milk
1/2 cup sugar
1/4 cup condensed milk
1/4 tsp cardamom powder
A pinch of saffron strands (optional)
1/4 cup mixed dry fruits (almonds, cashews, and raisins)
Ghee for frying dry fruits
Method: Wash rice and soak it for 30 minutes. In a heavy-bottomed pan, heat ghee and fry the dry fruits until they turn golden. Set them aside. In the same pan, add rice and roast for a few minutes. Add milk and let it simmer on low heat until the rice is cooked, and the mixture thickens, stirring occasionally. Add sugar, condensed milk, saffron strands, and cardamom powder. Cook for 5-7 minutes. Add the fried dry fruits and mix well. Serve warm or chilled as Janmashtami prasad.
