As the vibrant festival of Janmashtami approaches, it brings with it a wave of joy and devotion that fills the hearts of millions of devotees around the world. Janmashtami commemorates the birth of Lord Krishna, the embodiment of divine wisdom and love, and is celebrated with great enthusiasm and reverence. A significant part of this celebration revolves around the preparation and sharing of delicious and special dishes.
Here are some sweet dishes that you can prepare on this day:
1. Gaujas Recipes (By Chef Vikram, The Ashok Hotel, New Delhi)
We all are aware about some of the most popular Desserts which come from Maharashtra, such as Modak, shirkhand, Puran poli etc, Among all these popular desserts there is one which is lesser known to commoners and is called Gaujas. Somewhat similar to Shakkar pare in North India Gaujas are easy to make at home and can be flavoured with coconut, cardamom powder and even coated with chocolate dip if you wish to experiment around.
Here is a way to make authentic Gauja recipe, getting lost in fast track life. Enjoy
Ingredients:
- Refined Flour- 100g
- Fat (dalda)- 8g
- Sugar- 8g
- Lime- 120g
- Salt- A pinch
- Cardamom- 1g
Method:
- Mix flour, fat and salt and prepare a stiff dough, using a little water.
- Divide into even size balls. Roll into thin roundels about 7.5 cm (3’’) diameter.
- Make slits in the centre taking care that the ends are not separate.
- Roll from either side to the centre, fold ends and twist.
- Deep fry in hot fat.
- Remove & dip in prepared sugar syrup of 2 string consistency.
- Sprinkle crushed cardamom over.
- Powder sugar may be sprinkled over fried gaujas while they are still hot, instead of putting them in syrup.
2. Mango BobaTea (By Chef James Patrick, Fat Tiger)
Ingredients:
- 1 cup black tea (brewed and chilled)
- 1 ripe mango, peeled, pitted, and diced
- 1/2 cup mango nectar or mango juice
- 2-3 tablespoons honey (adjust to taste)
- 1/2 cup ice cubes
- 1/4 cup milk (you can use dairy or non-dairy milk)
- 1/4 teaspoon vanilla extract (optional)
For the Tapioca Pearls (Boba):
- a) 1/2 cup dried black tapioca pearls
- b) Water for boiling
- c) 1/4 cup brown sugar or honey (for sweetening the pearls)
Method:
Prepare the Tapioca Pearls (Boba):
- Bring a medium-sized pot of water to a boil.
- Add the tapioca pearls to the boiling water.
- Stir gently to prevent sticking and cook for about 20-25 minutes or until the pearls become soft and chewy. Stir occasionally.
- Drain the cooked pearls and rinse them under cold running water.
- In a separate small saucepan, heat the brown sugar or honey with a tablespoon of water until it dissolves into a syrup.
- Pour the syrup over the cooked tapioca pearls, stirring gently to coat them. Set aside.
Prepare the Mango Tea:
- Brew a cup of black tea following the package instructions. Allow it to cool completely, then refrigerate until chilled.
- In a blender, combine the diced ripe mango, mango nectar or juice, honey, ice cubes, milk, and optional vanilla extract.
- Blend until the mixture is smooth and creamy.
Assemble the Mango Boba Tea:
- Take a glass or a plastic cup and add a few tablespoons of the cooked tapioca pearls to the bottom.
- Pour the mango tea mixture over the tapioca pearls, leaving some space at the top.
- Stir gently to combine the pearls and the tea.
- Add more ice cubes if desired.
- Optionally, garnish with a slice of fresh mango or a sprig of mint.
- Insert a wide straw or a boba tea straw, and it's ready to enjoy!
- Serve and Enjoy:
Enjoy your homemade Mango Boba Tea immediately. Be sure to sip it through the straw to get a taste of the sweet and chewy tapioca pearls along with the refreshing mango tea.
3. Delicious and Creamy Kesari Phirni (By Chef Ali, The Old Delhi)
Kesari Phirni is a delicious and creamy Indian dessert made with ground rice, milk, saffron, and sugar. It's a perfect dessert for special occasions and festivals. Here's the recipe to make Kesari Phirni:
Ingredients:
- 1/4 cup of rice
- 4 cups of full-fat milk
- 1/2 cup of sugar
- 1/4 tsp of saffron strands
- 1 tsp of cardamom powder
- 2 tbsp of chopped nuts (almonds, pistachios, and cashews)
- 1 tbsp of ghee or unsalted butter
Method:
- Wash the rice and soak it in water for 30 minutes. Drain the water and grind the rice to a coarse paste in a blender.
- In a thick-bottomed pan, heat ghee or unsalted butter on medium heat. Add the rice paste and cook for 3-4 minutes or until the raw smell disappears.
- Add milk to the pan and stir well to prevent lumps. Cook on medium heat for 15-20 minutes, stirring occasionally until the mixture thickens.
- Add sugar, saffron strands, and cardamom powder to the pan and mix well. Cook for another 5-7 minutes or until the sugar dissolves completely.
- Add the chopped nuts and edible orange food color to the pan and mix well.
- Remove the pan from the heat and let it cool for 5-10 minutes.
- Pour the phirni into individual serving bowls and garnish with chopped nuts and saffron strands.
- Refrigerate the phirni for at least 2 hours before serving.