By Ujjainee Roy
August 24, 2024
Janmashtami, the celebration of Lord Krishna’s birth, is observed with great fervor across India, and Bengal is no exception. In Bengal, this festival is marked by devotional songs, dances, and the preparation of special bhog (offerings) that are first offered to Lord Krishna and then shared among devotees. The bhog prepared on this day often reflects the rich culinary traditions of Bengali cuisine. Let's look at some of the dishes.
Chhanar Payesh is a creamy and rich Bengali dessert made from fresh chhena (cottage cheese), milk, and sugar. The chhena is shaped into small balls or cubes, which are then simmered in thickened milk flavored with cardamom and garnished with nuts
Mishti Doi, or sweetened yogurt, is a quintessential Bengali dessert that is often served as part of the Janmashtami bhog. Prepared by fermenting milk with jaggery or sugar, Mishti Doi is rich, creamy, and has a distinct caramel flavor. It is considered a cooling and soothing dish, perfect for the warm weather during the festival.
Khichuri, a savory porridge made from rice and lentils, is a staple in Bengali cuisine, especially during religious festivals. For Janmashtami, Moong Dal Khichuri is prepared with roasted yellow lentils (moong dal) and fragrant rice, often flavored with ghee, cumin, ginger, and green chilies.
Labra is a traditional Bengali mixed vegetable dish, often made during festivals like Janmashtami. It typically includes a variety of seasonal vegetables such as pumpkin, eggplant, radish, and potatoes, cooked with panch phoron (a blend of five spices), ginger, and green chilies.
Narkel Naru are coconut and jaggery laddus that are a must-have during Janmashtami in Bengal. These sweet, chewy balls are made by combining freshly grated coconut with jaggery or sugar, and then shaping them into small laddus. Narkel Naru is not only delicious but also easy to make
Begun Bhaja, or fried eggplant slices, is another popular dish served during Janmashtami. The eggplant slices are marinated in turmeric, salt, and sometimes a pinch of sugar, before being shallow-fried to a crispy golden-brown. This dish is often served alongside Moong Dal Khichuri, adding a savory and crunchy element to the meal.