Celebrate Janmashtami 2023 with Homemade Milk Sweets – Discover Delectable Recipes Inside

Janmashtami is around the corner and this special day calls for a huge feast and one cannot possibly think of excluding milk based dishes, right? Lord Krishna's love for milk and cream is woven into stories and passed down through the generations. Thus, it would be a complete disservice not to include some of the most delicious milk-based items on the menu. And, what's better than dessert!

Here are three 3 milk-sweet recipes that you can try at home on the occasion of Janmashtami-

Makhana Kheer

Ingredients:

• 2 cups makhana (fox nuts)
• 1 liter boiled milk
• 1/4 cup sugar
• 1 tablespoon finely chopped almonds
• 1 tablespoon finely chopped cashews
• 1 tablespoon raisins
• ½ tsp cardamom powder
• 2 tbsp clarified butter (ghee)

Method:

• Start by heating a tablespoon of ghee in a pan. Add 1 tablespoon of cashew nuts and finely chopped almonds to it and roast it well.
• When the cashew nuts and almonds turn slightly golden in color, add 1 tablespoon of raisins and when the raisins become plump, switch off the flame.
• After this, fry 2 cups of makhana in 1 cup of ghee for about two to three minutes and keep aside.
• Take one and a half cups of roasted makhana in a grinder and grind it finely.
• The amount of makhana you want to grind is entirely up to your preference, you can use 1 cup or even less if you prefer.
• Boil the milk with the remaining half cup of roasted makha for about 5 minutes and add coarsely ground makha.
• Let it boil and once you feel it attains some consistency, add roasted dry fruits and cook on low flame for few more minutes.
• Add sugar and green cardamom to this and cook for another 2-3 minutes.
• Garnish with some more dry fruits and serve hot or cold!
• give birth to milk
  
  DoodhPedha 
  

Contents:-

2 liters of full cream milk
1 cup of sugar
1 teaspoon of cardamom powder
Ghee
Method:-

• Bring the full cream milk to a boil in a saucepan, preferably with a thick bottom over a high flame.
• The milk should be boiled until it becomes half of its previous volume and creamy in texture. Care should be taken not to let the milk residue or burn on the bottom of the pan.
• The cream that forms as the milk boils off the sides of the saucepan should be scraped and added back to the current milk.
• When the milk becomes creamy, add one cup of sugar and 1 teaspoon of cardamom powder.
• The mixture has to be mixed initially on low flame for about 5-8 minutes and then stirred occasionally.
• Once the milk thickens you can turn off the flame, and keep it aside in a container.
• Once it cools down and forms a thick consistency, grease your hands with ghee - take a lump of this milk preparation and shape it into cookies.
• The shape and design you want to give your peda is entirely up to you, so feel free to get creative.
• Let the peda rest in the refrigerator for 4-5 before serving.
• The peda can be eaten if kept in the refrigerator for 8-10 days after the day of preparation
• Pro Tip: Don't worry if it's a little runny, it will thicken once it cools.

Malpua

components

• 1 cup all-purpose flour
• 1 ½ cups of milk
• 1 tablespoon chopped cashews
• 1 tablespoon raisins
• 1 tablespoon finely chopped desiccated coconut
• 4 ground cardamom
• 1/2 teaspoon fennel (optional)
• 3 cups of water
• 2 cups of sugar
• 1 teaspoon green cardamom powder
• Saffron
• cooking oil

Method:-

• Take 1 cup of all-purpose flour in a bowl and slowly pour in the milk to mix it into a soft batter [note that the milk should not be added all at once but in portions].
• Add 1 teaspoon of green cardamom powder, 1 tablespoon of raisins and 1 tablespoon of finely chopped dry coconut to this batter and mix well. After this leave the batter to rest for at least half an hour.
• Take your hands over a boiling pot and add 3 cups of water and 2 cups of sugar, stirring constantly until it forms a syrup.
• Once you remove the sugar syrup from the heat, add 4 cardamom pods and keep it aside.
• Most people like to add saffron as a garnish to enhance the flavor and color of the syrup. After the malpua batter is done comfortably, take a small ladle of it and pour it into the hot oil for frying.
• Fry the malpua until golden brown on both sides and be careful not to burn it.
• Malpua is golden-brown in the center and light brown at the edges.
• Immediately transfer the fried malpua to the sugar syrup if you want to eat it immediately after preparing it.
• Fried malpuas once stored can be eaten within two days but not beyond that.
• Pro tip: Resting the batter well is the key to preparing golden brown, crispy malpuas.