Heart winning prasad recipes for Krishna Janmashtami

Janmashtami the birth anniversary of Lord Krishna is a joyous occasion celebrated with great devotion and fervour To make this years Janmashtami celebration even more special and memorable IANSlife has curated some unique prasad recipes that blend traditional flavours with modern twists perfect for those observing fasts and planning for JagrataThese recipes are not only quick but also incredibly flavourful ensuring that your bhog is truly divine Plus their simplicity makes them ideal for preparing during fasts and a night of spiritual devotion An elegant twist on the classic rice pudding this parfait layers fragrant saffroninfused rice pudding with the crunch of pistachiosSaffron and Pistachio Rice Pudding Parfait by Voltas BekoIngredients1 cup cooked rice2 cups milk13 cup sugar adjust to tasteA pinch of saffron strands14 cup chopped pistachios12 teaspoon cardamom powderA few saffron strands14 cup warm milkMethod1 Rinse the rice and soak it in water for 30 minutes Drain In a microwavesafe bowl combine the rice and milk Place it in Voltas Beko microwave on high for 1012 minutes stirring every 3 minutes until the rice is cooked and the mixture thickensThe Auto Cooking feature in the Voltas Beko microwave ensures that your rice is cooked with the touch of a button2 Add sugar saffron threads and cardamom powder Mix well and microwave for an additional 2 minutes3 Let the rice pudding cool Refrigerate for at least 2 hours4 In serving glasses layer the saffron rice pudding with chopped pistachios5 Garnish with extra pistachios and saffron strands Serve chilledShahi Tukda recipe by Chef Amandeep Singh Executive Sous Chef at The Westin Mumbai Garden CityThis dish with its blend of textures and aromatic flavors beautifully aligns with the spirit of Janmashtami Just as Lord Krishnas life was a tapestry of diverse experiences this dessert weaves together the crunchiness of fried bread and the luxurious sweetness of saffroninfused milk Its a culinary homage to the divine playfulness of Krishna making it a fitting treat for this festival that celebrates his birth says Chef AmandeepShahi Tukda Recipe by Chef Amandeep Singh Executive Sous Chef at The Westin Mumbai Garden CityIngredients6 slices of bread1 cup milk1 cup sugar14 cup ghee clarified butter14 cup cashews chopped14 cup almonds chopped14 cup raisins12 teaspoon cardamom powderA pinch of saffron strands optionalSilver vark edible silver foil for garnish optionalMethodTrim the edges of the bread slices and cut them into smaller pieces or quartersHeat ghee in a pan over medium heat Fry the bread pieces until they turn golden brown and crisp Remove them from the pan and set them aside on a paper towel to drain excess gheeIn the same pan add cashews almonds and raisins Sauteacute them until they are golden Remove and set asideIn another pan bring the milk to a boil Reduce the heat and add sugar cardamom powder and saffron strands if using Mix well and let it simmer for a few minutes until the sugar dissolves and the milk thickens slightlyAdd the fried bread pieces to the milk mixture Gently mix to ensure the bread is coated with the milkAllow the bread to soak in the milk for about 1015 minutes letting it absorb the flavorsServe the Double Ka Meetha warm garnished with fried nuts and silver varkFruit and Nut Srikhand Cups by Voltas BekoFruit and Nut Srikhand CupsA luscious blend of strained yogurt saffron and cardamom served in nutty granola cups topped with a medley of fresh fruits and crunchy nutsIngredients2 cups thick yogurt strained12 cup powdered sugar14 teaspoon cardamom powderA pinch of saffron strands soaked in 1 tablespoon of warm milkChopped mixed fruits like mango pineapple pomegranateChopped nuts like almonds pistachios1 cup granola2 tablespoons melted butterMethodIn a bowl combine the granola and melted butter Press a spoonful of the nutty granola mixture into the bottom of each cup to form a crust Press it down firmlyIn a mixing bowl combine the strained yogurt and powdered sugar Add cardamom powder and saffroninfused milk Mix until all the ingredients are well combined and the mixture is smooth and creamySpoon the srikhand mixture into each cup over the nutty granola base Top the srikhand with a generous amount of chopped mixed fruits and chopped nutsCover the cups with plastic wrap or lids Place it in your Voltas Beko refrigerator for an hour before serving The NeoFrosttrade Dual Cooling technology keeps the natural goodness intactServe the Fruit and Nut Srikhand Cups cold Enjoy the delightful blend of creamy srikhand crunchy granola and fresh fruitsChocolate Modak Truffles by Voltas BekoDelightful modakshaped truffles made with melted milk chocolate condensed milk and a hint of coconut perfect for celebrating Janmashtami with a sweet twistChocolate Modak Truffles by Voltas BekoIngredients200g milk chocolate chopped12 cup condensed milk14 cup desiccated coconut2 tablespoons ghee clarified butterCocoa powder for dustingModakmolds if availableInstructionsIn a microwavesafe bowl add the dark chocolate and condensed milk together place it in your Voltas Beko microwave and stir it in 30second intervals until smooth The Digital Display in the Voltas Beko microwave helps you keep an eye on the chocolate and you can ensure that it is getting properly meltedOnce the chocolate is melted stir in the desiccated coconut and ghee Mix until all the ingredients are well combinedDust your hands with a little cocoa powder to prevent sticking Take small portions of the chocolate mixture and shape them into modaklike truffles using your hands or press the mixture into the modakmolds and then release them Stir in the chopped nutsPlace themodaklike truffles on a parchmentlined trayLet them cool and set in the refrigerator for about 12 hours before servingMakhana Kheer recipe by Barsha Choudhary moj creatorIngredientsMakhana 12 cup cashews2 tsp gheerock salt12 tsp cardamom powder3 cups milkSugar to tasteDry fruits cut into piecesMethodPlace a pan on medium heat and add a small amount of gheeOnce the ghee has melted add nuts and cashews to the panRoast the nuts and cashews for a few minutes until they turn slightly brownSprinkle some rock salt on the roasted nuts and cashews and mix wellRemove the pan from the heat and let it cool downOnce cooled take 34th of the roasted nuts and cashews and grind them in a blenderAdd some cardamom powder to the blender along with makhana and cashews and blend them all togetherTake another deep pan and add 2 to 3 cups of milkPlace the pan on medium heat and let the milk come to a boilOnce the milk has boiled add sugar to it and mix wellAdd the makhana mixture to the pan and stir wellAdd the remaining roasted nuts and cashews to the pan and mix wellStir the mixture continuously until it thickens to the desired consistencyOnce the kheer has thickened remove the pan from the heatGarnish the kheer with chopped dry fruitsServe the kheer hot or cold as per your preferenceCoconut delight candy by TS Abbisha Sharechat creatorIngredientsGrated Coconut 1 cupJaggery 150gCardamom 1 tspA pinch of SaltGhee 1 tspRice Flour 3 tspWater As neededMethodBegin by grinding the grated coconut in a mixer with a little water until a coarse paste forms This coconut paste will be the heart of our delightful candyIn a bowl prepare the sugar syrup by combining jaggery and a small amount of water Heat the mixture on a medium flame stirring continuously until the jaggery dissolves completely This will create a sticky and luscious syrupOnce the sugar syrup reaches the desired consistency add the aromatic cardamom powder a pinch of salt and the enriching ghee Mix these ingredients thoroughly allowing the flavors to infuseGently integrate the coconut paste you prepared earlier into the sugar syrup mixture Also add the rice flour to the mixture ensuring that everything blends harmoniouslyMove the pan back to the stove and cook the mixture over low heat Keep stirring continuously to prevent any lumps from forming The mixture will start to thicken and come together into a cohesive mass This process might take a few minutes so be patientOnce the mixture achieves the perfect consistency and starts to leave the sides of the pan indicating that its ready transfer it onto another pan or a clean surfaceWhile the mixture is still hot shape it into small balls or molds of your choice Press the mixture firmly to hold its shape and create beautiful patterns You can use various molds to add a festive touchAllow the coconut candies to cool and set As they cool down they will firm up and become even more deliciousThe desserts are now ready to be offered as prasad or enjoyed with your loved ones The delicate sweetness of jaggery the rich aroma of cardamom and the delightful texture of grated dryfruits will make this prasad truly special As you relish each bite remember the essence of Janmashtami and the joy it bringsMay this festive season fill your life with happiness love and delectable treats Happy JanmashtamiThis story has been sourced from a third party syndicated feed agencies Midday accepts no responsibility or liability for its dependability trustworthiness reliability and data of the text Midday managementmiddaycom reserves the sole right to alter delete or remove without notice the content in its absolute discretion for any reason whatsoever