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Janmashtami, the celebration of Lord Krishna's birth is marked across the country with joyous festivities, devotional rituals, and an array of festive sweets. Some of the common prasad and sweets made during this festival are panjiri, makhan mishri, peda etc. Each region in India has its own unique way of celebrating Janmashtami, and this is reflected in the variety of sweets that are prepared for the occasion.
In Bengal, for instance, sweets like khejur mishti doi and taler bora are made during Janmashtami, whereas in Odisha, khiri and pitha are popularly made to celebrate this festival. Here are some other regional sweets that you can try during Janmashtami.
Panjiri (North India)
Panjiri is a traditional sweet from North India, particularly popular in the states of Punjab, Haryana, and Uttar Pradesh. It is closely associated with the celebration of Janmashtami as it is believed to be one of Lord Krishna's favourite sweets. Panjiri is made from whole wheat flour, ghee, sugar, and an assortment of dry fruits and seeds. In many households, it is also considered a nutritious snack, especially for nursing mothers.
The key ingredients in Panjiri are whole wheat flour (atta), ghee, sugar, and a mix of dry fruits like almonds, cashews, and raisins, along with seeds like melon seeds and edible gum (gond). The flour is roasted in ghee until it turns golden brown, then mixed with sugar and the dry fruits. The mixture is cooked until it reaches a crumbly texture, which is then cooled and served.
Makhan Mishri (Uttar Pradesh)
Makhan Mishri reflects the simplicity of Lord Krishna's childhood. According to legend, Krishna loved butter (makhan) and sugar crystals (mishri), which is why this sweet is offered during Janmashtami. It is also symbolic of the innocence and purity associated with the deity.
The preparation of Makhan Mishri requires just two ingredients: fresh white butter (makhan) and sugar crystals (mishri). The butter is churned from cream or curd, ensuring it is fresh and soft. Once the butter is ready, it is mixed with sugar crystals and offered to Lord Krishna as bhog. Makhan Mishri is incredibly smooth and creamy, with a subtle sweetness from the sugar crystals.
Sundal (Tamil Nadu)
Sundal is a traditional South Indian which has a savoury-sweet quality; it’s made from various legumes like chickpeas, black-eyed peas, or green gram. It is particularly favoured as a prasadam due to its simplicity and nutritional value.
The most common version of Sundal is made using chickpeas (chana), coconut, mustard seeds, curry leaves, and a hint of asafoetida. The chickpeas are soaked overnight, boiled until tender, and then sautéed with grated coconut and the tempering of mustard seeds, curry leaves, and red chilies. A touch of jaggery or sugar is added for sweetness.
Sundal offers a harmonious blend of flavours, with the earthiness of chickpeas complemented by the sweetness of coconut and jaggery. The tempering adds a subtle spiciness, while the overall texture is soft yet slightly chewy.
Taler Bora (West Bengal)
A traditional Bengali sweet fritter made from the pulp of the Asian palmyra fruit, locally known as "taal,” this sweet is especially popular during Janmashtami and the month of Bhadra, as the fruit ripens during this time. To prepare Taler Bora, the ripe pulp is extracted and mixed with grated coconut, jaggery, and rice flour to form a thick batter. Small portions of the batter are then deep-fried until golden brown. These fritters are crispy on the outside and soft, chewy, and slightly sticky on the inside, with a rich, caramel-like sweetness from the jaggery and the unique flavor of the palm fruit.
Jeuta Bhog (Odisha)
A traditional Bengali offering made during the Janmashtami festival, particularly in households and temples dedicated to Lord Krishna. The name "Jeuta" refers to the practice of offering this bhog or prasadam with utmost devotion and simplicity, often reflecting the rustic and humble lifestyle that Lord Krishna is associated with.
The dish is typically a simple yet spiritually significant meal that includes a combination of items like puffed rice (muri), flattened rice (chire), jaggery (gur), ripe bananas, grated coconut, and sometimes curd (dahi). These ingredients are chosen for their symbolic purity and ease of preparation, representing the pastoral life of the villagers who revered Lord Krishna.
Thiratipal (Tamil Nadu)
Thiratipal is a traditional Tamil sweet made from condensed milk. It is a staple offering during Janmashtami and other religious festivals in Tamil Nadu. Thiratipal is similar to North Indian peda but has its own unique preparation method and flavour profile. Thiratipal has a rich, milky flavour with a slightly grainy texture. The slow cooking process caramelizes the sugars in the milk, giving the sweet a deep, golden colour and a complex, almost toffee-like taste.
The main ingredient in Thiratipal is milk, which is simmered on low heat until it reduces significantly and thickens. Sugar is added once the milk has thickened, and the mixture is cooked until it reaches a dense, fudge-like consistency. Some variations include adding cardamom or saffron for additional flavour.
