It is that time of the year when chants of Jai Shri Krishna will rent the air. This year, the festival of Janmashtami will be celebrated on 2-3rd September.

Krishna Janmashtami marks the birth of Lord Krishna, the eighth avatar of Lord Vishnu.

As Janmashtami is approaching and preparations are in full swing, we have listed some recipes dunked in makhan (butter) and milk. Here you go.

Baked Vanilla Yogurt

Baked Vanilla Yogurt

Ingredients: 

Hung curd: 400 g

Condensed milk: 200 g

Fresh cream: 100 g

Butterscotch essence: 2 teaspoons

Mixed fruit jam

Method:

  • Preheat oven to 200°C/ 400°F. Whisk together yogurt and condensed milk.
  • Add cream and whisk again.
  • Place shot glasses in a baking tray.
  • Fill them up to ¾ with the yogurt mixture. Drop a dollop of red currant jam into each glass.
  • Keep the tray in the preheated oven and pour some water in it. Bake for 15-20 minutes.
  • Cool down to room temperature and then chill in a refrigerator. Serve chilled.

(This recipe is by Chef Sanjeev Kapoor)

READ MORE: Indian festivals calendar 2018 | Here’s a guide to plan your long weekends, holidays

Makhan Misri

Makhan Misri

Ingredients: 

250 grams cream

2 cubes ice or some cold water

100 gms mishri

2 strands saffron and some tulsi leafs

Method:

  • Put cold cream and 2 cubes of ice in a blender or whisk them by hand.
  • Blend till the butter separate. Add some cold water if you feel the cream is becoming hot.
  • Remove the buttermilk.
  • Add mishri to the butter and blend for a minute.
  • Shift to another bowl.
  • Add the tulsi and saffron.
  • Transfer in another container and refrigerate.

Coconut Barfi

Coconut Barfi

Ingredients: 

Coconut scraped 2 cups

Sugar 1 cup

Fresh cream 1/2 cup

Green cardamom powder a pinch

Powdered sugar 2 tablespoons

Ghee 1/2 tablespoon

Method: 

  • Heat a non-stick pan on medium heat. Add the coconut, sugar, fresh cream and green cardamom powder and cook, stirring continuously, for fifteen minutes or till the mixtures turns a golden brown.
  • Remove from the heat and add the powdered sugar and mix. Grease a thali with ghee and pour in the coconut mixture and spread evenly.
  • When it cools cut into diamonds or squares and serve. You can store in an airtight container in the refrigerator for about a week.

(This recipe is by Chef Sanjeev Kapoor)

Rose Petal Malai Chaap

Rose Petal Malai Chaap

Ingredients: 

Milk  3 Ltr
Sugar 1 Kg (Including sugar syrup)
Elaichi powder  05 gm
Rose essence  05 ml
Rose petals  05 Petal (For garnish)
Almond  05 pieces (For garnish)
Vinegar 05 ml

Method: 

Chaap

  • Boil milk and add souring agent (vinegar).
  • Remove excess water with the help of muslin cloth and collect Chena.
  • Prepare sugar syrup and shape up Chena in a cylindrical shape
  • After making a small cylindrical shape, cook it in sugar syrup

Rose Petal Rabri

  • Boil milk till it becomes thick. Add sugar, rose essence, chopped rose petals and elaichi powder.

Platting

  • Put Chena in the base and pour rose petal rabri on the top and garnish it with almond flakes and rose petals and serve cold.

(This recipe is by Chef Sujeet Singh)