Krishna Janmashtami is celebrated with great enthusiasm by preparing his favourite food delicacies.
Apart from the dairy food delicacies, Dhaniya Panjiri is one of the main and most important prasad prepared by the devotees for their beloved Lord Krishna. On the auspicious occasion of Krishna Janmashtami, devotees prepare a wholesome and powerhouse of Nutrition the Dhaniya Panjiri that is loaded with mixed nuts and is offered as Bhog (Prasad) (Naivedyam) to Lord Krishna. Dhaniya stands for Coriander Seeds which are dry roasted & coarsely ground that is replaced with the whole wheat flour which is usually used in the preparation of Panjiri.
Lord Krishna’s ardent devotees celebrate his birth by observing fasts and performing prayers (Pooja) Since one is not allowed to consumed grains during fasting lightly roasted coriander seed powder is incorporated in the panjiri instead of whole wheat flour. Panjiri is consumed or served with the flavourful Charnamrit prepared with fresh milk, curd, desi ghee, Ganga Jal, chiraunji, coconut, makhane, honey/ jaggery/ powdered sugar & Holy Basil. Sliced bananas are also added in the Prasad. The Dhaniya Panjiri is a dry preparation which may stick to one’s teeth, mouth, and throat, therefore it is consumed with Charnamrit.
When you prepare Dhaniya Panjiri with lightly dry roasted and ground coriander seeds, desi ghee, grated dry coconut, loads of mixed dry fruits, nuts, makhane, charoli, melon seeds (Char Magaz), makhanas, powdered sugar (boora), flavoured with green cardamom. Shelf life of Dhaniya Panjiri in an air-tight, clean & dry glass container is one week & in an air-tight, clean & dry glass container under refrigeration is two weeks. Kindly Note:
Krishna’s Cilantro Bliss Recipe, or Hara Dhania ka Halwa, is a sweet and savoury dessert. A tribute to Lord Krishna’s love for butter and dairy products, as evident in the generous use of clarified butter (ghee) and mava (reduced dry milk). This recipe embodies the spirit of Janmashtami. The use of cilantro, a herb revered for its medicinal and spiritual properties, adds a layer of depth to the dish. The combination of textures and flavours – from the crunch of dry fruits to the creaminess of mava and ghee – creates a truly divine experience. This recipe is not only a delight to the taste buds but also a nod to the rich cultural heritage and traditions surrounding Janmashtami.
Aval Vilayichathu is closely associated with Lord Krishna’s childhood and the story of his dear friend Kuchela. According to a story, when Kuchela visited Krishna with only a humble offering of Aval (flattened rice), Krishna accepted it with great love and blessed Kuchela with immense prosperity. This dish symbolizes the purity of devotion and the deep bond of friendship. During Janmashtami, Aval Vilayichathu is often prepared as a sweet offering to Lord Krishna, honouring his love for simple, heartfelt gift, by decorating this dish with Tulsi, devotees express their reverence and love for Krishna, making this dish a truly blessed part of the Janmashtami celebrations.
Jaggery Makhana made with Phool Makhana, nuts and Jaggery is a healthy pagg and popular fasting dish during Janmashtami festival. Jaggery Makhana is an ideal fasting dish due to its nutritional richness, providing essential minerals like magnesium, calcium, and potassium. Makhana keeps you full without adding excess calories, while Jaggery offers natural sweetness and boosts energy with its iron content. This combination aids digestion, making it gentle on the stomach during fasting. Symbolically, its natural sweetness aligns with the festive spirit, and as a sattvic food in Ayurveda, it promotes purity of mind and body. Additionally, it’s easy to prepare, making it a convenient choice for those observing the fast.
Here are some recipes for you to try:
- Dhaniya Panjiri courtesy Chef Reetu Uday Kugaji, Culinary Expert and Chef Consultant
- Kerala Aval Vilayichathu courtesy Sujeesh K., Senior Chef DePartie, Sterling Guruvayur
- Papaya Halwa courtesy Shilpa Kumar, In-house Organic Recipe Curator, Akshayakalpa Organic
- Jaggery Makhana Pagg courtesy Mukesh Kumar Singh, Executive Chef, Novotel Imagicaa Khopoli
- Almond Coconut Saffron Bars courtesy Anshul Dhyani, Executive Chef, ITC Grand Central, Mumbai
- Saffron Pistachio Shrikhand Souffle courtesy Astik Oberoi, Head Pastry Chef at The Leela Palace New Delhi
Read the full story that first appeared in Deccan Chronicle dated Aug 26, 2024 here:
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