Janmashtami, the celebration of Lord Krishna’s birth, is a festival of devotion, music, and, of course, indulgent sweets. From temple offerings to midnight feasts, desserts play a starring role in the celebrations.
But while tradition calls for rich, decadent treats, modern kitchens are finding ways to keep the flavour while adding a healthy, refreshing twist.
This year, bring the magic of Vrindavan to your table with these Janmashtami special bites. Each recipe is a celebration of both heritage and innovation.
1. Almond and Carrot Halwa Crumble
Ingredients:
For Carrot Halwa: ½ kg carrot, ½ litre full cream milk, ½ cup sugar, 4 cardamoms (powdered), 2 tbsp ghee, ¼ cup blanched almonds (sliced)
For Crumble: ¾ cup all-purpose flour, ½ cup unsalted butter, ½ cup sugar, ½ cup ground almonds
Method:
- In a pan, cook milk and carrots together until the milk reduces to ¾ of its volume.
- Add cardamom, ghee, and sugar; mix well.
- Stir in sliced blanched almonds.
- For crumble, rub flour, butter, sugar, and ground almonds together until they resemble breadcrumbs.
- Bake at 180°C until golden brown.
- Serve halwa topped with crumble and roasted almonds.
2. Almond and Amaranth Ladoos
Ingredients: 50 g popped amaranth seeds, 50 ml melted jaggery, 30 g unpeeled almond slivers
Method:
- In a bowl, mix popped amaranth, almond slivers, and melted jaggery.
- Shape into small, firm balls while warm.
3. Kesari Sabudana Kheer
Crafted by Chef Rohit Dubey, Executive Chef – Pilibhit House, Haridwar – IHCL SeleQtions
Ingredients: ½ cup sabudana, 2 cups almond milk, ½ cup grated jaggery, 2 tbsp chopped almonds, 2 tbsp chopped pistachios, 1 tsp cardamom powder, a few saffron strands (soaked in warm milk), edible silver leaf (optional)
Method:
- Wash and soak sabudana for 2–3 hours.
- Bring almond milk to a gentle boil, add sabudana, and cook until translucent.
- Stir in jaggery until dissolved.
- Add saffron milk and cardamom powder; simmer briefly.
- Garnish with nuts and silver leaf. Serve warm or chilled.
4. Gulkand Chhena Rabri
Crafted by Corporate Chef, Leisure Hotels Group
Ingredients:
For Chhena: 1 litre full cream milk, 2 tbsp lemon juice, 1 cup cold water
For Rabri: 1 litre full cream milk, 3 tbsp sugar, ½ tbsp cardamom powder, saffron strands (optional), 2–3 tbsp gulkand, ½ tbsp rose water
For Garnish: 1 tbsp chopped pistachios & almonds, dried rose petals (optional)
Method:
- Chhena: Boil milk, add lemon juice to curdle, strain, rinse, and hang for 30 minutes.
- Rabri: Simmer milk until reduced by two-thirds. Add sugar, cardamom, and saffron. Cool slightly, then fold in gulkand and rose water.
- Crumble or shape chhena and gently mix into rabri.
- Chill for 2 hours. Garnish with nuts and rose petals.
