Krishna Janmashtami 2024: 8 Easy-to-Make Delectable Dessert Recipes to Celebrate the Auspicious Festival In Your Style!

This Krishna Janmashtami try these healthy and sumptuous recipes at home and enjoy the flavours of sweetness this festive season.

Written by: India.com Lifestyle Staff Edited by: Jigyasa Sahay

Published: August 25, 2024, 3:32 PM IST

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https://www.india.com/festivals-events/krishna-janmashthami-2024-5-easy-to-make-delectable-dessert-recipes-to-celebrate-the-auspicious-festival-in-your-style-7192682/ Copy

Janmashtami is a one of the most special Hindu festivals that celebrates the birth of Lord Krishna. It is celebrated across India with much fervour and festive buzz. The cities of Mathura and Vrindavan that are associated with Lord Krishna come alive during the festival. When we speak about festivals, traditional food platters are a must. Adding flavours of life, try these delectable and easy-to-make home recipes to make your Krishna Janmashtami a little unique and special.

1.Walnut Lauki Halwa

Add little bit of healthy flavour by Kumar Nachiket’s walnut based lauki halwa and peda.1

Ingredients

• 1 Lauki/Bottle Gourd
• 400ml milk
• 3 tablespoon ghee
• 1/2 cup sugar
• 1/2 teaspoon cardamom powder
• 1/2 cup, crushed California walnuts
• 1 teaspoon keora water

Preparation

1. In a pan, heat 3 tablespoon ghee and add grated lauki and cook till it just starts to change colour, approx. 15 mins
2. Add equal parts of milk and cook it together till it reduces and mixes with the lauki completely.
3. Add sugar and cardamom powder. Cook till the sugar dissolves completely.
4. Add crushed California walnuts and cook for 2-3 mins.
5.  Add keora water and give it a final mix. Serve Hot.

2.Walnut Peda

Ingredients

• 1 cup California walnuts
• 1l milk
• 1 teaspoon cardamom powder
• ½ cup sugar

Preparation

1.  In a kadhai, add milk and then bring it to boil. Keep stirring and scraping the sides till the milk is reduced to 90% and it thickens
2. Add cardamom powder and crushed and ground walnuts and mix and cook for 3-4 mins
3. Add sugar and cook till it dissolves completely
4. Transfer the mixture to a bowl and let it cool down completely.
5. Apply ghee in hands and then take small portions and form pedas and top it with some chopped walnuts

3.California Walnut Coconut Ladoo

Try walnut coconut ladoo by Hemasri Subramanian.

Ingredients

• 1 cup California walnuts
• 1 1/2 cups grated coconut
• 1/4 cup brown sugar
• 1/2 teaspoon cardamom powder
• 1/4 cup milk
• 1 teaspoon ghee

Preparation:

1. Add California walnuts to a mixer jar. Pulse a few times and keep the coarse mixture aside.
2.  To a pan, add ghee and then add freshly grated coconut.
3.  Sauté the grated coconut for about 2-3 minutes.
4. Add the ground walnut mixture to the pan.
5. Sauté for a few minutes then add the cardamom powder, brown sugar and mix everything well.
6.  Let the sugar dissolve fully and then pour the milk.
7. Keep stirring until this mixture becomes a nice sticky mass.
8. Let it cool down a bit and roll the laddoos. Keep them aside.
9. Take 1/2 cup of freshly grated coconut and spread it across a plate.
10. Roll the prepared ladoos in grated coconut and serve.

4.Walnut and Banana Kheer

Try this fusion kheer by Chef Abinas Nayak
Ingredients

• For Walnut Milk
• 1 cup California walnuts
• 3 ½ cups filtered water

For Kheer

• 2 teaspoons ghee
• 3 cardamom pods, crushed
• California walnut milk
• California walnut paste
• Sugar (optional)
• 1 banana

Preparation:

• Soak the walnut for 2-4 hours and blend with water to make walnut milk.
• In a pan, add ghee, cardamoms and walnut milk and keep stirring. Add roasted walnut paste in the mixture and keep whisking.
• One the milk thickens, chop a banana and add that to the pan. Stir it for a while, take it off the heat and put it in a bowl.
• Top with chopped California walnuts and serve.

5. Chocolate Brownie Sundae

A chocolate brownie sundae is a decadent dessert with a rich, fudgy chocolate brownie. The brownie creating a contrast with the cold scoop of vanilla ice cream & chocolate nuts placed on top. Apart from traditional sweets and Indian desserts, a little bit of savours of baked goods are always a good addition. In the era of trials and fusion, how about adding home made brownie! Chef Sandeep Yadav from Fat Tiger shared  easy-to-make and delicious recipe will add more sweetness to the celebration.

Ingredients:

First Layer

• Chocolate Kerry – 10 GM’s
• Vanilla Ice Cream – 60 GM’s
• Chocolate Chip – 5 GM’s
• Brownie – 20 GM’s

Second Layer

• Vanilla ice cream- 60 GM’s
• Chocolate Kerry – 10 GM’s
• Brownie – 20 GM’s
• Choco CHIP -5 GM’s

Instructions

Take desert glass and add chocolate kerry, vanilla ice cream, choco chip, brownie and second layer of ice cream, chocolate kerry, brownie, choco chips. Your delicious chocolate brownie sundae is ready to serve.

6. Kheer Kadam

Try this Kheer recipe by Anupam Banerjee, Executive Chef, Club Mahindra.

Ingredients for 1 portion 350gms

• Mawa- 400gms
• Sugar- 300gms
• Cardamom Powder- 3gms
• Milk Powder- 100gms
• Flour- 10gms
• Ghee- 15gms
• Rose Water- 5gms
• Milk -45gms
• Coconut Powder-5gms

Method

In a pan add sugar and water, and heat until the sugar dissolves. Add rose water and boil the syrup for 5-7 min and set it aside.
• In a bowl add milk powder, flour and ghee. Gradually add milkto the mix and kneadinto a soft smooth dough.
• Diivide the dough into small portions and roll them into smooth round balls.
• Cover the pan and cook the rasgullas on medium heat for 15-20 min. It will puff and double in size.
• In another bowl crumble the khoya. Add sugar and cardamom powderand mix well. Knead the mixture into a smooth dough
• Finally,take a small portion of khoya mix and flatten into small disc.
• Place one soaked rasgulla in the centre of the disc and cover it completely, rolling into a smooth ball.
• Roll the prepared Kheer Kadam in a little coconut powder and refrigerate them for a few hours to get a firmer texture.

7. SMOOR’s Artisanal Modak

Celebrate Ganesh Chaturthi with these delectable Mango Modaks, a delightful treat featuring cashews and dried mango, all enveloped in luscious white chocolate.

Ingredients:

– Broken Cashew: 198g
– Sunflower Oil: 20g
– White Chocolate: 617g
– Saffron: 1g
– Dried Mango Powder: 20g
– Dried Mango Pieces: 193g

Process:

1. Add cashews, oil & saffron in an electric mixer until a fine paste forms.
2. In a bowl, combine the cashew paste with tempered white chocolate. Add dried mango powder, mixing well.
3. Fill each modak mold halfway with the mixture. Insert chopped dried mango pieces into the center, then top with more of the modak mixture to fill the mould.
4. Refrigerate for 15 minutes. Once set, remove from the mould and serve at room temperature.

8. Strawberry Flavoured Mint Sorbet

Adding to the western dessert, this recipe by hershey’s will be a great addition to a fusion sweet platter.

Ingredients

•  2 -3 cups
• ice
• 1 cup
• Strawberry Flavored Syrup
•  3 tablespoons
• orange juice freshly squeezed
• ⅛ teaspoon
• pink Himalayan salt
• Fresh mint for garnish

Directions

1. Pour one cup of Strawberry Flavored syrup into your blender.
2. Add ice and freshly squeezed orange juice.
3. Sprinkle pink Himalayan salt over it
4.  Blend the mixture well.
5. Scoop the mixture into an airtight container, cover it well and freeze for 4-5 hours
6. Once it’s frozen, scoop & serve with a fresh sprig of mint!