We have presented with a wide range of dessert recipes for Janmashtami for you to enjoy with your family and friends. Tip: click on file menu on the top left of your browser, and save it in your computer for easy access later. Happy Janmashtami!
1 cup raw unsalted Cashews
2 cups Sugar
½ cup Ghee
A pinch of Saffron
2 tbsp Milk
Soak cashews in hot water. Grind them into a rough paste, adding 1 tbsp milk in between. Mix cashew paste with sugar and 2 tsp ghee in a pan. Stir and cook, adding the remaining ghee. Mix saffron with 1 tbsp milk and stir in the mixture. Cook until you get a layered consistency. Butter a plate and pour in the mixture. Cool and slice into small squares. Serve.
2 cups Scraped Coconut Shreds
1 cup Sugar
1-1/2 cup Water
2 tbsp Milk
1 tbsp Ghee
1/2 tsp Cardamom Powder
Heat a pan, add the coconut shreds and fry gently over moderate heat. When the coconut milk moisture is somewhat lessened, remove it from heat.
Now in a seperate vessel, boil water over moderate heat. When the water boils, add the sugar and keep on stirring till the sugar water boils.
Add the milk to the boiling sugar syrup.
When the sugar syrup reaches a thick syrupy stage, add the fried coconut shreds to it.
Stir constantly till the coconut and sugar syrup are blended thickly and stickily together.
Now add the ghee and cardamom seeds powder.
Stir till the mixture looks thick, remove from the heat and pour into a ghee-smeared table or plate.
Flatten the surface evenly with the help of an oiled flat slice.
When cold, cut into squares or diamond shapes and serve.
1 cup Rava (Semolina)
1½ cup Sugar
3 cups Milk
Pinch of Saffron (Kesar)
1 cup Ghee (Clarified Butter)
10 Cashews (Kaju)
1 tbsp Raisins (Kishmish)
Pinch of Cardamom Powder (Elaichi)
Heat 1 tsp ghee in a pan and fry cashews and raisins. Keep it to the side.
Put more ghee in the pan and stir-fry rava until it turns brown.
Boil milk in another pan. Mix in fried rava and cook it stirring for 5 minutes.
Stir in sugar followed by saffron, cardamom powder, cashews and raisins.
Keep adding ghee in little quantity while stirring continuously, until it becomes solid and comes without sticking to the pan.
1 cup Broken Wheat (gehun ka fada)
1 cup Sugar
1 tbsp Cardamom Powder (elaichi)
1/4 cup Warm Milk
6 tbsp Pure Ghee
3 cups Water
Take a pan and heat pure ghee in it.
Now, add broken wheat to it and fry it, while stirring continuously, till it turns golden brown.
Take another pan and heat 3 cups of water in it.
Add this warm water to the broken wheat and turn the knob to medium-high heat.
Reduce the heat when water starts to boil and stir it continuously, till wheat blends well into water.
Now, add cardamom powder and sugar to the mixture, mix well and cook it on slow flame.
Turn off the flame when the ghee starts to separate from the mixture.
Let the lapsi cool down.
Before serving, add milk to it and heat again.
Makhaanas - 2 cups (roasted dry for 3-4 min and roughly crushed)
Milk - 6 cups
Kishmish (raisins) - 1 tbsp
Almonds - 1 tbsp (cut into thin long pieces)
Sugar - 1 & 1/2 cup
A few green pistas - finely sliced
A few rose petals to garnish
1. Boil milk on low flame for 10-12 minutes. Add makhaanas , almonds, kishmish and boil for 10-12 minutes, till slightly thick.
2. Add sugar. Boil again on high flame, stir for 10 minutes.
3. Cook till a thick kheer like consistency is obtained.
4. Garnish with sliced green pistas and rose petals. Serve chilled.
As this rasmalai recipe is prepared with Natura Diet Sugar, it can be relished by diabetics also.
2 ltre milk
10-12 pistachio (finely chopped)
1 cup sugar free Natura Diet Sugar
½ teaspoon of green cardamom powder
Few saffron threads
1: Boil milk in a pan till it turns thick.
2: Add sugar free Natura Diet Sugar, cardamom powder and saffron. After boiling it for 2 minutes take the pan off the flame. When it gets cool, put in refrigerator for one hour.
3: In order to remove the extra calorie content from rasgullas, squeeze them and put them in lukewarm water. After removing rasgullas from water again squeeze them.
4: Put the rasgullas in the milk and keep it in refrigerator. Your rasmalai is ready.
5: After garnishing rasmalai with pistachio, serve them cool.
100 gm White til
100 gm Desiccated coconut fresh or dry
40 gm Sugar
1 tbsp Raisins
1 tbsp Cashew nuts broken and soaked in warm water
4-5 no Green Cardamom
1 ltr Full cream milk
1 tin Condensed milk
1. Dry roast til and crush them. Keep aside.
2. Pour milk in a sauce pan and boil for 10 minutes. Stir continuously.
3. Then add condensed milk and stir and cook for another 8-10 minutes.
4. Now put crushed cardamoms and sugar. Stir continuously.
5. Add roasted til and desiccated coconut. Keep on stirring. Cook for 10-12 minutes.
6. Pour in a serving dish and garnish with raisins and cashew nuts.
7. This can be used as fast food.
2 litres Milk
1/2 to 3/4 cup Sugar
Chopped nuts to decorate (pista, almonds)
Silver foil (optional)
1/2 tsp. Citric acid dissolved in 1/2 cup water
Boil half the milk and add the citric solution as it comes to boil. Switch off the gas.
Once the chenna settles sieve through muslin cloth, press out excess water, take it in a plate and press down. Do not knead. Put the remaining milk in a heavy pan and boil to half. Add chenna and boil till the mixture thickens. Stir continuously.
Add sugar and continue to cook. Stir all the while till it softly thickens in a lump. Set in a tray, apply silver foil and sprinkle the chopped nuts.
250 grams Beaten Rice
1 Coconut (fresh)
100 gms Cucumber
2 Green chillies
1 tbsp Ghee
1 tsp Jeera
1/2 inch Ginger
50 grams Curd
1/2 tsp Sugar
Salt to taste
Soak Beaten Rice for 10 minutes. Grate the coconut, roughly chop the cucumber & finely chop the green chillies and ginger. Melt ghee in a small pan for the tempering, add the jeera, green chillies and ginger. Pour over the Beaten Rice and add in the remaining ingredients. Mix well.
1 kg. thick curds
3/4 cup powdered sugar
a few saffron strands
1 tbsp warm milk
2 tsp cardamom (elaichi) powder
Slivers of pistachios & almonds (For the garnish)
Hang the curds in a muslin cloth in a cool place for 2-3 hours, until all the whey has drained out. Rub the saffron into the warm milk until it dissolves. Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.
Serve garnished with slivers of pistachicos and almonds.
2 cups Rava
Salt 1 pinch
4 tsp Ghee
4 cups Milk
11/2 cups Sugar
Cardamom, Saffron To taste
Knead the above ingredients into a firm dough Roll out into thin puris Deep fry in ghee and store in airtight container. Boil milk on slow flame. When reduced, add sugar and continue to boil slowly. Remove the milk from flame. Add the polis one by one and let it soak well.
Serve in individual bowls, as well-soaked polis tend to stick together.
500 gms Khoya, grated.
300 gms Powdered sugar
2-3 drops food colour (optional)
8 to 10 pistachios sliced
1/2 tsp. cardamom powder
Mix khoya with the sugar in a karahi or wok. Heat on low flame, stirring continuously. Cook till mixture thickens. It should form a very soft lump. Cool for 10 minutes. Add cardamom powder & food colour.
Take a small fistful of mixture and press into the cookie mould. Turn out carefully. Press 2-3 slices of pistachio in the center. Repeat for remaining mixture.