The birth anniversary of Lord Krishna will be celebrated in all its traditional fervour on August 11 as Krishna Janmashtami. It is is a Hindu celebration praising the birth (janma) of the god Krishna on the eighth (Ashtami) day of the dim fortnight of the long stretch of Bhadrapada (August–September).
Krishna Janmashtami is regarded as one of the most auspicious and important festivals celebrated by Hindus in India to celebrate the birth of Lord Krishna. It is a highly significant festival among Hindus as Lord Shree Krishna was born on this day as the incarnation of Lord Vishnu.
It is believed that Lord Krishna was born five thousand years ago in Dwapar Yuga in the City of Mathura at midnight. Krishna Janmashtami is a popular and much-awaited festival and is celebrated across India in diverse names such as Gokulashtami, Saatam Aatham, Krishnashtami, Srikrishna Jayanti and Ashtami Rohini.
Here are 3 best milk sweet recipes you must try this Janmashatmi:
- 300 grams Khoya
- 4 tablespoons Sugar
- 15 Strands Kesar or saffron
- 2 tablespoons Milk
- 1/4 teaspoon Cardamom powdered
- 1 tablespoon Pista sliced
- 1/2 teaspoon Ghee optional
- Gently warm the milk without boiling it and soak the saffron in it. Keep this aside for 10 minutes.
- In a pan or kadhai, add crumbled khoya and sugar. Cook this on a low heat for 4-5 minutes stirring continuously until the sugar is completely dissolved. The khoya will first liquefy and then thicken again. Be careful not to burn the khoya.
- Once the khoya has thickened, add the saffron milk and powdered cardamom to it. Cook for a few more minutes till the khoya thickens up considerably and resembles a sticky dough-like consistency.
- At this stage, turn off the heat and allow the peda mixture to cool.
- Once the mixture is cool enough to touch, knead it lightly to get rid of any lumps so you have a smooth mixture. You can add a little ghee at this stage to give it a good shine.
- Roll the kesar peda mixture into a log and cut 12 equal pieces.
- Roll each of peda portions into small balls, make a small dent in the center and add the pista slices. Once shaped the Kesar Peda is ready to be served.
- Refrigerate the Kesar Peda later or serve them immediately.
- Homemade Makhan – 100 gm
- Mishri – 20 gm
- Put makkhan in refrigerator to chill for half an hour.
- Grind mishri in a mixer to get a coarse powder.
- At the time of serving add coarsely grinded mishri to butter and mix well.
- 1 cup Fine Sooji
- 1/4 cup Fresh Cream
- 1/2 tsp Fennel Powder
- 1/4 tsp Cardamom Powder
- 1/4 tsp Baking Powder
- 1/2 tsp Powdered Sugar
- Milk to make batter
- Add sugar, cardamom, saffron and water in a pan.
- Cook till the syrup is of one string consistency. Keep aside.
- Mix half of the warm milk and khoya in a bowl. Mix till khoya is combined.
- Add half of the maida and mix to make a smooth paste.
- Add the remaining maida and make a smooth paste.
- Now add sugar, saunf, salt, and baking powder.
- Mix well. Add the remaining milk and mix well.
- Keep aside for 10 minutes.
- Heat ghee in a shallow pan.
- Mix the batter and pour a small ladle full (approx 2 tbsp) in the hot ghee.
- Simmer the heat to low and fry the malpua on both the sides till golden brown.
- Remove from ghee and dip in the sugar syrup for 2 minutes.
- Serve hot as such or with Kesar rabdi.