Janmashtami 2024: Savour the Joy of Janmashtami with These Festive Recipes

Janmashtami, a celebration of Lord Krishna’s birth, is a time for joy, devotion, and delicious treats. This year, embrace the festival with a variety of vegan sweets that are not only tasty but also healthy. From energy-packed laddoos to traditional Panjiri and unique millet kheer, these recipes offer a delightful blend of tradition and wellness. Crafted with wholesome ingredients, these sweets are perfect for offering to Laddu Gopal and sharing with loved ones. Whether you’re looking for something indulgent or nutritious, these delights will enhance your festive celebrations.

Vegan Laddos by Hina Gujral, Chef & Supporter of Veganuary India

Ingredients:

• 1/4 cup pumpkin seeds
• 1 tbsp sesame seeds
• 1 tbsp flaxseeds
• 1/3 cup almonds
• 1/3 cup cashews
• 1/3 cup pistachios
• 1/3 cup walnuts
• 1/3 cup desiccated coconut
• 1/3 cup cranberries
• 1/2 cup Medjool or Omani dates (seedless)
• 1 tsp cardamom powder
• 1 tsp cinnamon powder

Method:

1. Soak dates in hot water for 10-15 minutes.
2. Dry roast nuts and seeds, except cranberries.
3. In a food processor, pulse together roasted ingredients, coconut, cranberries, spices, and soaked dates.
4. Shape the mixture into bite-sized laddoos.
5. Coat each laddoo in pistachio powder, rose petals, or sesame seeds.

Janmashtmi Panjiri by Hina Gujral, Chef & Supporter of Veganuary India

Ingredients:

• 1 cup lotus seeds (makhana)
• 1/2 cup desiccated coconut
• 1/4 cup almonds
• 1/4 cup pistachios
• 1/4 cup peanuts
• 1 tbsp edible gum (gond)
• 2 tsp coriander seeds
• 1 tsp carom seeds (ajwain)
• 2 tsp dry ginger powder (saunth)
• 1/2 tsp turmeric powder (optional)
• 1 tbsp powdered sugar
• 2 tsp cardamom powder
• 4 tbsp coconut oil

For Sugar Syrup:

• 2 cups sugar
• 1/2 cup water

Method:

1. Dry roast ajwain and coriander seeds until aromatic, then grind into a coarse powder.
2. Heat 1 tbsp coconut oil, fry gond until it expands.
3. In the same pan, fry lotus seeds, peanuts, and dry fruits until crisp. Transfer to a plate.
4. Coarsely grind roasted ingredients in a mixer and mix with desiccated coconut, powdered sugar, and spices.
5. Prepare sugar syrup with sugar and water, boiling until thick (1-2 thread consistency).
6. Combine the syrup with the dry mixture, spread in a greased tray, and set in the fridge. Cut into squares once set.

Spicy Prunes Sesame Seeds by Chef Meghna on behalf of Chilean Prunes

Ingredients:

• 1/4 cup white sesame seeds
• 2 tsp oil
• 1/2 tsp cumin seeds
• 1/2 cup prunes
• 1/4 cup water
• Salt, to taste
• 1 tsp chili flakes
• 2 chopped tomatoes (optional)
• Juice of 1/2 lemon

Method:

1. Dry roast sesame seeds and set aside.
2. Heat oil, add cumin, and sauté until aromatic.
3. Add prunes, water, and salt, cooking until prunes soften.
4. Mix in chili flakes and optional tomatoes.
5. Stir in lemon juice and fold in roasted sesame seeds.

Serving Suggestion: Spread on toasted baguette slices, garnish with fresh chili, parsley, and extra sesame seeds.

Vegan Millet Kheer by Hina Gujral, Chef & Supporter of Veganuary India

Ingredients:

• 1/4 cup barnyard millet
• 1/4 cup Omani dates (soaked and blended into a paste)
• 1 tbsp coconut oil
• 1 tbsp cashews
• 1 tbsp almonds
• 1 tbsp pistachios
• 1 tbsp raisins
• 1 tsp chironji
• 1 litre coconut milk
• 1 tsp cardamom powder

Method:

1. Rinse and soak millet for 2-3 hours.
2. Heat coconut oil, sauté millet for 3-5 minutes.
3. Add coconut milk and cardamom powder, bring to a boil, then simmer.
4. Cook on low heat for 30-40 minutes, stirring regularly.
5. Mix in date paste, simmer for 5 minutes.
6. Serve warm or chilled, garnished with saffron and dry fruits.