Chef Ishijyot Surri Shares Recipes For Janmashtami Spread

Janmashtami, a sacred day for Hindus, is often considered an occasion that calls for making or purchasing milk-based sweets. However, it is not just any other occasion. It is the birth of Lord Krishna that brings devotees together for a feast, even when many observe a fast. 

When you refer to a feast, it is a good mix of sweets and savouries that is sure to leave any person in a food coma. Slurrp spoke with Chef Ishijyot Surri, Executive Chef and Founder of Mulk, Miniyaturk & SJI Gourmet. He shared a recipe for a sweet tooth and savoury delight that will make the festive spread a hit among your relatives and friends.

Kele Ke Kofte

Ingredients For Kele Ke Kofte

  • 400 grams plantain or 3 medium to large raw unripe bananas
  • 1.5 cups of water for pressure cooking
  • 10 chopped cashews or 14-16 coarsely crushed roasted peanuts
  • 1 tsp finely chopped ginger
  • 1 tsp chopped green chilli
  • 1 tsp freshly crushed black pepper
  • 1 tsp cumin powder
  • 2 tsp finely chopped mint leaves
  • 2 tbsp water chestnut, buckwheat, or amaranth flour
  • Rock salt as required
  • 2 tbsp peanut oil or ghee for pan-frying

How To Make Kele Ke Kofte

  • Rinse the plantains in water to remove any dirt or grime on the skin.
  • Add plantains and water in a pressure cooker so that you can quickly boil the star ingredient. Turn off the flame after three whistles.
  • Let the pressure drop, drain the water, and let the bananas cool off. 
  • Peel and mash the plantains in a bowl using a fork or a masher.
  • Add all other ingredients mentioned above (except oil) and mix well.
  • Shape this mixture into patties.
  • Heat oil in a pan and fry the koftas until golden and crispy.
  • Serve with coconut chutney or mint green chutney.

Also Read: Chef Gaurav Raghuvanshi Shares Recipes For Sweet Indulgences

Shrikhand

Ingredients For Shrikhand

  • 4.5 cups curd (yoghurt) 
  • 10 tbsp sugar 
  • 1 1/2 tsp cardamom powder
  • 15-20 saffron strands 
  • 3 tbsp warm milk
  • 7-8 pistachios crushed or chopped
  • 1.5 cups of chilled yoghurt 
  • 1/2 tsp cardamom powder
  • 1/5 tsp ground nutmeg
  • ½ cup of sugar raw sugar 
  • 2 tbsp nuts of your choice - cashews, almonds or pistachios

How To Make Shrikhand

For Yoghurt Mix

  • Line a strainer with a muslin cloth or kitchen towel. 
  • Pour fresh curd on it, gather the cloth edges, and tie them tightly.
  • Press gently to drain the whey.
  • Place a heavy object on the tied cloth. Hang in the fridge for 4-5 hours or overnight.
  • Collect the drained whey for cooking.
  • Transfer the hung curd to a container and refrigerate it.
  • Use the hung curd to make shrikhand.

For Shrikhand

  • Take warm milk in a small bowl and add saffron strands to it. Stir it and keep aside for the milk to turn yellow.
  • Take hung curd in a bowl, and add sugar to it. Lightly stir with a spatula. 
  • Add the saffron-dissolved milk and powdered sugar to the concoction to whip the hung curd. 
  • Whip until you have a smooth mixture with dissolved sugar. Taste to adjust the sugar.
  • Transfer the shrikhand mixture to a bowl and refrigerate. 
  • While serving the shrikhand, top with some sliced dry fruits.