Janmashtami, a sacred day for Hindus, is often considered an occasion that calls for making or purchasing milk-based sweets. However, it is not just any other occasion. It is the birth of Lord Krishna that brings devotees together for a feast, even when many observe a fast.
When you refer to a feast, it is a good mix of sweets and savouries that is sure to leave any person in a food coma. Slurrp spoke with Chef Ishijyot Surri, Executive Chef and Founder of Mulk, Miniyaturk & SJI Gourmet. He shared a recipe for a sweet tooth and savoury delight that will make the festive spread a hit among your relatives and friends.
Kele Ke Kofte
Ingredients For Kele Ke Kofte
- 400 grams plantain or 3 medium to large raw unripe bananas
- 1.5 cups of water for pressure cooking
- 10 chopped cashews or 14-16 coarsely crushed roasted peanuts
- 1 tsp finely chopped ginger
- 1 tsp chopped green chilli
- 1 tsp freshly crushed black pepper
- 1 tsp cumin powder
- 2 tsp finely chopped mint leaves
- 2 tbsp water chestnut, buckwheat, or amaranth flour
- Rock salt as required
- 2 tbsp peanut oil or ghee for pan-frying
How To Make Kele Ke Kofte
- Rinse the plantains in water to remove any dirt or grime on the skin.
- Add plantains and water in a pressure cooker so that you can quickly boil the star ingredient. Turn off the flame after three whistles.
- Let the pressure drop, drain the water, and let the bananas cool off.
- Peel and mash the plantains in a bowl using a fork or a masher.
- Add all other ingredients mentioned above (except oil) and mix well.
- Shape this mixture into patties.
- Heat oil in a pan and fry the koftas until golden and crispy.
- Serve with coconut chutney or mint green chutney.
Also Read: Chef Gaurav Raghuvanshi Shares Recipes For Sweet Indulgences
Shrikhand
Ingredients For Shrikhand
- 4.5 cups curd (yoghurt)
- 10 tbsp sugar
- 1 1/2 tsp cardamom powder
- 15-20 saffron strands
- 3 tbsp warm milk
- 7-8 pistachios crushed or chopped
- 1.5 cups of chilled yoghurt
- 1/2 tsp cardamom powder
- 1/5 tsp ground nutmeg
- ½ cup of sugar raw sugar
- 2 tbsp nuts of your choice - cashews, almonds or pistachios
How To Make Shrikhand
For Yoghurt Mix
- Line a strainer with a muslin cloth or kitchen towel.
- Pour fresh curd on it, gather the cloth edges, and tie them tightly.
- Press gently to drain the whey.
- Place a heavy object on the tied cloth. Hang in the fridge for 4-5 hours or overnight.
- Collect the drained whey for cooking.
- Transfer the hung curd to a container and refrigerate it.
- Use the hung curd to make shrikhand.
For Shrikhand
- Take warm milk in a small bowl and add saffron strands to it. Stir it and keep aside for the milk to turn yellow.
- Take hung curd in a bowl, and add sugar to it. Lightly stir with a spatula.
- Add the saffron-dissolved milk and powdered sugar to the concoction to whip the hung curd.
- Whip until you have a smooth mixture with dissolved sugar. Taste to adjust the sugar.
- Transfer the shrikhand mixture to a bowl and refrigerate.
- While serving the shrikhand, top with some sliced dry fruits.