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Janmashtami is a popular Hindu festival that is celebrated across the globe to mark the birth of Lord Krishna. From his famous childhood tales filled with innocence and mischief to mark the importance of his wisdom in the holy book, Bhagavad Gita, devotees celebrate Lord Krishna’s birth by observing fasts, making traditional delicacies, and much more. While makhan mishri and panjiri are popularly made, Slurrp has compiled a list of traditional gur-based desserts to add to the flavour and taste of your festive delicacies. To mark the auspicious festival, why don’t you try out these chef-special recipes at home and make the most of Janmashtami?
Ukadiche Modak By Chef Mohan Sawant
Shared by the Executive Sous Chef, Mohan Sawant from Bengaluru Marriott Hotel Whitefield, Ukadiche Modak is a quintessential Maharashtrian sweet traditionally made during Janmashtami, celebrating the birth of Lord Krishna. Here’s how you can make the dumpling filled with a rich gur-based stuffing.
Ingredients:
For the Dough:
- 1 cup rice flour
- 1 cup water
- 1 tablespoon ghee
- A pinch of salt
For the Filling:
- 1 cup grated fresh coconut
- 3/4 cup jaggery, grated
- 1/2 teaspoon cardamom powder
- 1 tablespoon poppy seeds (optional)
- 1 tablespoon chopped nuts (cashews, almonds) (optional)
- 1 tablespoon ghee
Instructions:
- Heat the ghee in a pan over medium heat.
- Add the grated coconut and cook for a few minutes until it becomes slightly golden.
- Add the jaggery and mix well. Cook until the jaggery melts completely and the mixture thickens.
- Stir in the cardamom powder, poppy seeds, and chopped nuts. Cook for a couple of minutes, then remove from heat and let it cool.
- In a saucepan, bring water to a boil and add a pinch of salt. Gradually add the rice flour to the boiling water while stirring continuously to avoid lumps.
- Cook the mixture on low heat for a few minutes until it starts to come together and leaves the sides of the pan.
- Transfer the dough to a bowl and let it cool slightly. Knead it well while it’s still warm, adding a bit of ghee if needed to make it smooth.
- Divide the dough into small balls. Flatten each ball into a small disc using your fingers or a rolling pin.
- Place a spoonful of the filling in the centre of each disc.
- Carefully fold the edges of the disc upwards and pinch them together to form a peak at the top, creating a modak shape. You can also use a modak mould if you have one.
- Shape and steam the modaks in medium flame for 10-15 minutes until they are cooked. Serve warm.
Also Read: Janmashtami 2024: How To Prepare The 56 Bhog Thali At Home
Gur Ki Laapsi By Chef Rajinder Sareen
Another traditional gur-based Indian sweet is gur ki laapsi. If you want to make it at home, try this easy recipe shared by Chef Rajinder Sareen, Executive Chef at Sheraton Grand Pune Bund Garden Hotel.
Ingredients:
- 5 tablespoons ghee
- 1/2 cup cracked bajra (Pearl Millet)
- 5 teaspoons sliced almonds
- 1.5 cups pre-heated water
- 1/4 cup grated jaggery (adjust to taste)
- 1/2 teaspoon cardamom powder
- Pinch of saffron (optional)
- 4 teaspoons sliced pistachios
Instructions:
- Heat a heavy-bottomed pan on medium heat and add the ghee.
- Once the ghee is hot, add the cracked bajra. Stir continuously until it turns golden brown and releases a fragrant aroma. Ensure constant stirring to prevent burning.
- Add the sliced almonds and sauté for 30 seconds with the bajra. Reduce the heat to low.
- Add saffron (if using) and 1.5 cups of pre-heated water to the pan.
- Allow the bajra to cook until it becomes tender and the water is almost fully evaporated. You will notice the ghee separating along the sides of the pan.
- Add the grated jaggery and cardamom powder to the cooked bajra. Mix well.
- Continue to sauté for 2-3 minutes until the jaggery is well incorporated.
- Turn off the heat and garnish the laapsi with sliced pistachios. Serve hot.
