Festivals have a way of bringing people together over food, traditions and recipes that have been passed down through generations. From creamy Shrikhand and fragrant Panchamrit to nourishing Panjiri-inspired
treats, festive Indian food is as much about memories as it is about flavour.
This collection brings together three recipes inspired by traditional Indian festive ingredients and flavours, each with its own contemporary touch. Kanha Ki Katori pairs baked vermicelli cups with creamy Shrikhand, Panchamrit celebrates a simple and traditional combination of ingredients, while Modern Sunth Panjiri Energy Truffles transform familiar festive flavours into bite-sized treats.
Whether you are preparing a festive spread for Janmashtami or simply looking to recreate traditional flavours at home, these recipes offer something sweet, comforting and celebratory for everyone.
Kanha Ki Katori by Chef Abhishek Thakur, CYK Hospitalities
Golden baked vermicelli cups lightly soaked in fragrant cardamom sugar syrup and filled with smooth, creamy Shrikhand. Finished with saffron, pistachios and almonds, this festive dessert brings together delicate texture, rich Indian flavours and an elegant presentation.
Components
Crisp baked vermicelli cups
Cardamom sugar syrup
Cardamom Shrikhand
Pistachio and almond garnish
Saffron garnish
Sablé cookie ring
Recipe Card: Vermicelli Cups with Shrikhand
Prep time: 15 minutes
Cooking time: 15–20 minutes
Soaking time: 30–60 minutes
Serves: 4–5
For the Vermicelli Cups
Vermicelli – 180 g
Butter – 55 g
For the Cardamom Sugar Syrup
Sugar – ¼ cup
Water – ⅓ cup
Whole cardamom – 2
For the Shrikhand
Hung curd – 200 g
Powdered sugar – 2–3 tbsp
Cardamom powder – ½ tsp
Saffron – a few strands
Warm milk – 1 tsp
Pistachios – for garnish
Almonds – for garnish
Method
Preheat the oven to 180°C.
Melt the butter and add the vermicelli. Mix until evenly coated.
Press the buttered vermicelli firmly into cupcake moulds, creating a compact base and sides.
Bake for 15–20 minutes, or until golden and crisp.
Meanwhile, prepare the sugar syrup by combining sugar, water and whole cardamom in a saucepan.
Bring to a boil and cook over medium heat for 5–10 minutes.
Remove the vermicelli cups from the oven and lightly spoon or brush the warm cardamom syrup over them. Avoid oversoaking if you want to retain some crunch.
Allow the cups to cool and absorb the syrup.
For the Shrikhand, whisk the well-drained hung curd until smooth and creamy.
Add powdered sugar, cardamom powder and saffron soaked in warm milk. Mix well.
Once cooled, carefully remove the vermicelli cups from the moulds.
Fill each cup generously with chilled Cardamom Shrikhand.
Garnish with pistachios, almonds and saffron strands.
Serve chilled.
Tip: Ensure the hung curd is thick and well-drained so that the Shrikhand remains creamy and does not make the vermicelli cups soggy.
Sablé Cookie Ring
Ingredients
All-purpose flour – 100 g
Butter, softened – 60 g
Icing sugar – 35 g
Cornflour – 10 g
Vanilla essence – ½ tsp
Salt – a small pinch
Almond powder – 15 g, optional
Chilled milk – 1–2 tsp, only if needed
For Decoration
Icing sugar – for dusting
Finely chopped pistachios – 1–2 tbsp
Thin almond slices – 1 tbsp
Edible rose petals – a few
Small edible flowers – as required
Silver sugar pearls – optional
Method
Cream the softened butter and icing sugar until smooth and pale. Do not over-whip.
Add vanilla essence and mix.
Add flour, cornflour, almond powder and salt. Mix gently until a soft dough forms. Add chilled milk only if needed.
Flatten the dough into a disc, wrap and refrigerate for 20–30 minutes.
Roll the chilled dough to approximately 4–5 mm thickness.
Cut out large rounds and remove the centre to create rings.
Place on a lined baking tray and chill for another 10–15 minutes.
Bake at 170°C for 12–15 minutes, or until the edges are lightly golden.
Cool completely before handling.
Dust with icing sugar and decorate lightly with pistachios, almonds, rose petals and edible flowers.
Assembly
Place the decorated Sablé cookie ring on the serving plate.
Place the vermicelli cup in the centre.
Fill with chilled Cardamom Shrikhand.
Finish with pistachios, almonds and saffron.
Panchamrit Recipe
Panchamrit is traditionally prepared as part of religious and festive offerings, with recipes varying across regions, families and traditions.
Ingredients
Full-fat milk – 1 cup
Gir cow ghee – 1 tbsp
Raw honey – 1 tbsp
Organic jaggery powder – 1 tbsp
Curd – 1 tbsp
Fresh tulsi leaves – 1 tsp
Method
In a clean bowl, add the milk and curd. Mix gently until combined.
Add the ghee, honey and jaggery powder.
Stir until the ingredients are evenly combined. Allow the mixture to rest briefly if needed for the jaggery to dissolve.
Add fresh tulsi leaves just before serving.
Serve fresh as part of a festive offering or prasad.
Serving note: Panchamrit is best served fresh. If not consumed immediately, refrigerate it appropriately.
Modern Sunth Panjiri Energy Truffles by Master Chef Jyoti, Compass Group
Traditional Panjiri flavours get a contemporary makeover in these bite-sized truffles. Made with roasted makhana, ragi, nuts, seeds and warming spices such as sunth and cardamom, these treats retain the familiar character of Panjiri while offering a modern presentation.
Makes approximately 20–24 small truffles
Ingredients
For the Roasted Base
Roasted makhana – 1 cup
Ragi flour – ½ cup
Almonds – ½ cup
Cashews – ½ cup
Pistachios – ¼ cup
Melon seeds (magaz) – ¼ cup
Pumpkin seeds – ¼ cup
Flaxseeds, lightly roasted – 2 tbsp
Desiccated coconut – 2 tbsp
Ghee – 2–3 tbsp
For the Spice Blend
Dry ginger (sunth) powder – 1½ tsp
Cardamom powder – ½ tsp
Grated nutmeg – a pinch
Saffron – a few crushed strands, optional
Black pepper – a tiny pinch, optional
For Sweetness and Binding
Choose one:
8–10 soft Medjool dates, or 12 regular soft dates
Additional warm ghee – 2–3 tbsp, as needed for binding
For Finishing
Roasted makhana powder
Finely chopped pistachios
Toasted pumpkin seed crumble
Dried rose petals
Edible silver leaf, optional
Method
1. Roast the Ragi
Heat 1 tablespoon ghee in a heavy-bottomed pan. Add the ragi flour and roast over low heat for 8–10 minutes, stirring continuously until aromatic. Set aside.
2. Roast the Nuts and Seeds
Roast the makhana separately until crisp.
Lightly roast the almonds, cashews, pistachios, melon seeds, pumpkin seeds, flaxseeds and desiccated coconut until fragrant.
Allow everything to cool slightly.
3. Grind
Pulse the roasted makhana, nuts and seeds into a coarse mixture.
Avoid grinding everything completely smooth—a little texture gives the truffles a more interesting bite.
4. Combine the Ingredients
Combine the roasted ragi flour and coarse nut-and-seed mixture.
Add sunth, cardamom, nutmeg, saffron and black pepper, if using. Mix thoroughly.
5. Sweeten and Bind
For the date version: Blend the soft dates into a smooth paste and knead them into the warm mixture. Add a little ghee if needed.
For the jaggery version: Add the powdered jaggery and 2–3 tablespoons warm ghee. Mix until the mixture holds together when pressed between your fingers. Add a little more ghee only if necessary.
6. Shape
Take small portions of the mixture and roll them into bite-sized truffles.
7. Finish
Roll the truffles in roasted makhana powder or finely chopped pistachios.
Finish with pumpkin seed crumble, dried rose petals and a small piece of edible silver leaf, if desired.
A Festive Spread Full of Traditional Flavours
From creamy Shrikhand and fragrant Panchamrit to warming Sunth Panjiri, these recipes celebrate familiar Indian festive flavours in different forms. Some stay close to tradition, while others introduce a more contemporary presentation.
The result is a festive spread that feels comforting, celebratory and perfect for sharing with family and loved ones.
