Janmashtami 2024: Feasting Like Krishna

At her Prarthana Samaj home 78 yearold Urmila Asher founder of Gujju Ben Na Nasta fondly known as Ba is already immersed in the Janmashtami spirit frying rajgira puris and stirring kheer for our farali lunch The simple thalimdashpuri sukhi bhaji sabudana wada kadhi samo and sabudana kheermdashoffers a nutritionally balanced meal perfect for fasting Farali foods made from permitted ingredients and free of grains onions and garlic support spiritual cleansing and are light on the stomach reflecting Indiarsquos rich culinary traditions passed down through generationsUrmila Asher aka Masterchef ki Ba sets a farali thali at her Charni Road residence PicAtul KambleBa cherishes the spirit of Janmashtami celebrated on Rohini Nakshatra when Lord Krishna was born ldquoFor us Hindu Gujaratisrdquo she explains ldquofasting on this day is more than a ritual itrsquos a way to purify our mind and body as we welcome Krishna into our hearts We prepare farali dishes as bhog symbolising our love and devotionrdquo A highlight for her is placing baby Krishna in a decorated cradle swaying it gently as a mother would her infant a ritual that deepens her connection to the divineLike most grandmothers food is the language of love for Ba ldquoWhat I love most about Janmashtami is the energetic spirit of celebrationrdquo she says ldquoFrom the beautifully adorned temples and homes to the uplifting bhajans and kirtans every detail is filled with joy and devotion Itrsquos a time for families to unite share Krishnarsquos divine leelas and celebrate his birth It deepens our connection with Lord Krishna reminding us of his teachings on love compassion and righteousness I cherish these enduring traditions and as I partake in these rituals I experience a renewed sense of peace and happinessrdquoFarali sabudana kheerIngredients12 cup sabudana tapioca pearls4 cups cowrsquos milk12 cup sugar adjust to taste23 pods of green cardamom crushedHandful of chopped nuts cashews almonds raisins1 tbsp gheeA few strands of saffron soaked in 2 tbsp warm milk12 tbsp grated coconut optionalRock salt a pinch optionalMethodWash the sabudana thoroughly under running water and then soak for two to three 3 hours till it swells up and becomes soft In a heavybottomed pan heat the ghee and roast chopped nuts and raisins until golden Set aside In the same pan add the soaked sabudana and sauteacute for one to two minutes until they turn translucent Now add the milk to the pan and bring to a boil while stirring occasionally to avoid burning Once it starts boiling lower the heat and let the kheer simmer on low heat until the sabudana becomes soft and the milk thickens Stir occasionally Add sugar and stir well Let it simmer for a few more minutes until sugar dissolves completely Add crushed cardamom saffron milk roasted nuts and grated coconut Mix everything together well Cook for another two to three minutes and then turn off the heat You can add a pinch of rock salt to balance the sweetness Serve this delicious farali sabudana kheer warm or chilledRajgira puriIngredients1 cup rajgira amaranth flour1 mediumsized potato boiled mashedRock salt sendha namak to taste12 green chillies chopped1 tsp cumin seeds jeera1 tbsp chopped coriander leaves1 tsp ghee or oil for kneadingOil for fryingMethodIn a mixing bowl mix together rajgira flour mashed potato green chillies cumin seeds and chopped coriander leaves Add rock salt as per taste Add one tsp ghee or oil and mix it again this will help make the dough smooth Add water little by little and knead into a soft dough The potato will bind the dough so donrsquot add too much water at once Cover and let rest for 10 to 15 minutes Portion into equallysized small balls Grease your hands with a little oil and flatten the dough balls into small puris You can also use a rolling pin but be gentle as the dough is delicate Heat oil in a pan Check heat and carefully slide in the puris and fry on medium heat until they puff up and turn golden brown Place on kitchen paper to drain excess oil Serve hot with your favourite farali subzi or yoghurtFor the Pathare Prabhus one of Mumbairsquos oldest Maharashtrian Hindu communities Gokul Ashtami as called in Marathi is a vibrant mix of traditional rituals and cultural practices deeply rooted in heritage The day begins with a puja where idols of Lord Krishna are bathed dressed in new clothes and jewellery and placed in cradles adorned with care Devotees perform aarti and offer sweets fruits and panchamrit a blend of milk curd honey sugar and ghee to the deityFasting is an integral part of the celebration with many observing a fast until midnight the time of Krishnarsquos birth Chef Bimba Nayak narrates ldquoAt midnight Lord Krishnarsquos idol is set in the cradle and prasad of milk yoghurt and butter is offered Hymns are sung in his praise to celebrate his birthrdquo The community has a rich musical tradition with classical tunes passed down through generations In some homes the younger members of the family perform plays or narrate stories from Krishnarsquos life adding a personal touch to the festivitiesThe next day is marked by the energetic celebration of Dahi Handi where a clay pot filled with milk curd butter water coconut and cucumbers is suspended between buildings Various Govinda teams form human pyramids to break the pot echoing Krishnarsquos playful antics with his friends The celebration continues with a feast featuring traditional Pathare Prabhu dishes such as bhujne masala bhaat kelyachya poli and kerolya stuffed banana patties with a coconut filling The community also performs evening poojas with sunthavada and milk curd prasad bringing the day to a close in a spirit of devotion and togethernessKelyache poliINGREDIENTS1 cup maida or semolina3 Rajeli bananas large 4 if small1 cup sugar2 tbsp elaichi powder12 tsp nutmeg powder3 tbsp ghee for dredgingMETHODMake a soft dough out of maida or rawa keep aside Steam the bananas and mash them in a mixer Transfer to a kadai add sugar elaichi powder and ghee Stir until it leaves the sides of the pan and forms a soft ball It should hold itself Let cool completely Stuff this into the dough balls Roll out on the oiled banana leaf sheet and roast on a tawa till done It should be golden brown on both sidesVARIATION Apricot can be used as a substitute It must be soaked and grounded and then steamed and mashed like the bananasKEROLYAINGREDIENTS12 ripened Rajeli keli Kerala banana will doFor the filling2 cups freshlygrated coconut375 gms sugar30 gm cardamonPinch of saffron25 gms almonds25 gms pista50 gms raisinsMETHODSteam the bananas in a modak patra and mash while hot Knead into a dough Mix all the ingredients for the filling on slow fire till the sugar melts Make lemonsized balls of the banana dough Grease your palm with ghee and make a deep dent in the centre for stuffing Add a spoonful of filling close the dent and shape into a pattice Fry in a deep pan ServeAlso Read From culture to sport How Dahi Handi is transforming ndash insights from Mumbairsquos govindas