Indians across the country and the world are celebrating Janmashtami this weekend to honour the birth of Lord Krishna. While there are many different aspects to his divine aura, his love for food is well-known and more importantly curd and butter, even being lovingly called `makhan chor`.
There are many different kinds of dishes that are made with curd in our country. While many of them are traditional and even include sweet and savoury dishes, more Indian chefs are innovating with curd to make unique specials inspired by dishes from across the world. While they share recipes for the dahi vada and shrikhand, they also want you to combine yogurt with a parfait, to enjoy it to the fullest.
Yogurt Ring with Mashed Banana Parfait Filling
If you want to innovate with curd, then Rakesh Jadhav, who is the executive sous chef at Double Tree by Hilton Pune-Chinchawad, says you can make a delicious yogurt ring and mashed banana parfait filling this weekend. To add a festive touch, he says, you can dust a light layer of mishri powder on top for a Krishna-inspired prasadam feel or decorate the platter with mini makhan handi props or Krishna flute for Janmashtami theme.
Ingredients (Serves 8–10)
Yogurt Ring
Hung curd / Greek yogurt 500 gm
Condensed milk (adjust for sweetness) 150 ml
Fresh cream 100 ml
Agar-agar powder (or 10 g agar-agar strands) 7 gm
Water 150 ml
Cardamom powder 1/4 tsp
Few saffron strands soaked in 1 tbsp warm milk
Mashed banana parfait filling
Ripe bananas, large 3 nos
Whipped cream (sweetened) 150 ml
Honey or jaggery syrup 2 tbsp
Chopped nuts (almonds, pistachios, cashews) 1/4 cup
Raisins (optional) 2 tbsp
Garnish
Fresh mint leaves
Edible flowers or silver vark
Chopped pistachios
Method
1. Prepare yogurt base: In a large bowl, whisk hung curd, condensed milk, fresh cream, cardamom powder, and saffron milk until smooth.
2. Activate agar-agar: In a saucepan, mix agar-agar powder with 150 ml water. Bring to a gentle boil over medium heat, stirring until completely dissolved (~2–3 mins). If using strands, soak 15 mins, then boil until melted. Remove from heat and let cool for 1 minute (do not let it set).
3. Combine and set the yogurt ring: Quickly whisk the hot agar-agar solution into the yogurt mixture until well combined. Pour into a lightly greased bundt or ring mould. Refrigerate for 2–3 hours or until firm.
4. Make the mashed banana parfait filling: Mash bananas until smooth (leave some small chunks if you like texture). Mix in honey/jaggery syrup to prevent browning and add sweetness. Whip cream to soft peaks and gently fold in mashed banana. Stir in nuts and raisins. Keep chilled.
5. Assemble and serve: Once the yogurt ring is set, unmold carefully onto a serving platter. Fill the center cavity with the mashed banana parfait. Garnish with mint leaves, edible flowers or silver vark, and pistachios. Serve chilled so both yogurt and banana parfait stay creamy.
Fluffy Dahi Vada (Savory Lentil Dumplings in Spiced Yogurt)
Want to celebrate the festival with some Indian specials? Amandeep Singh, executive sous chef at The Westin Mumbai Garden City, says you can make a fluffy dahi vada. He shares, “Legend says young Krishna and his friends once challenged each other to see who could balance the largest vada atop a pot of freshly churned yogurt—thus inventing the first “dahi wada” feast on the banks of the Yamuna. This version riffs on that playful contest with airy urad-dal dumplings soaking in tangy, spiced curds.” To ensure soft interiors, Singh says, soak fried vadas in warm salted water for five minutes before transferring to yogurt.
Ingredients
For the vadas:
Urad dal, soaked 4 hrs & drained, split 200 gm (1 cup)
Green chili, small, chopped 1 no
Ginger, grated 1/2 tsp
Pinch of asafoetida (hing)
Salt, to taste
Oil, for deep frying
For the Yogurt Mix
Plain yogurt, whisked smooth 500 gm (1 lb 2 oz)
Sugar 2 tbsp
Roasted cumin powder 1/2 tsp
Salt to taste
For the toppings
Tamarind chutney 2 tbsp
Green mint-coriander chutney 2 tbsp
Chaat masala 1 tbsp
Coriander, finely chopped 2 tbsp
Optional: thin sev for crunch
Method
1. Make batter and vadas: In a blender, pulse urad dal with chili, ginger, hing and salt to a stiff yet airy batter. Whip by hand for 2 min until fluffy.
2. Fry vadas: Heat oil to 170 degrees Celsius (340 degrees Fahrenheit). Wet hands, drop walnut-sized dollops into oil. Fry vadas until golden. Drain on paper towels; prick each gently to let out excess oil.
3. Prepare the yogurt: Stir sugar, cumin and salt into whisked yogurt until smooth. Adjust sweetness and seasoning.
4. Assemble: Place 4–5 vadas per plate. Pour spiced yogurt over them to immerse halfway. Drizzle both chutneys in zig-zag.
5. Garnish: Sprinkle chaat masala, coriander, and sev (if using).
6. Serve chilled or at room temperature. Pair with a tall glass of sweet lassi or a mint-lime cooler to evoke Krishna’s river-bank feasts.
Golden Kesari Shrikhand (Sweet Saffron-Infused Yogurt)
It is impossible to celebrate Janmashtami without a little bit of shrikhand, and Amandeep Singh shares another dish with a tweak, Golden Kesari Shrikhand. Sharing more stories, he says, “It’s said that Krishna’s mother, Yashoda, first strained her leftover curd into cloth to create a silky sweet “shrikhand” as an offering—and Krishna took one blissful bite that inspired this saffron-kissed version served across Maharashtra to this day.” For extra silkiness, he adds, whip at low speed with an electric beater for 1 min after adding sugar.
Ingredients
Full-fat yogurt, hung overnight 500 gm (1 lb 2 oz)
Powdered sugar 80 gm
Saffron strands, steeped in 1 tbsp warm milk 1/4 tsp
Cardamom powder 1 tsp
Pistachios, chopped (optional) 2 tbsp
Pinch of edible silver leaf (varak) for garnish
Method
1. Prepare hung yogurt: Line a sieve with muslin; spoon in yogurt. Tie and hang over a bowl for 6–8 hours or overnight.
2. Whisk shrikhand: Transfer thickened yogurt to a bowl. Add sugar, cardamom, and saffron-milk. Whip with a spatula until smooth and light.
3. Chill: Cover and refrigerate for 1 hour to let flavours meld.
4. Plate and garnish: Spoon into serving bowls. Top with pistachios and a touch of varak.
5. Serve chilled as a finale. Accompany with lightly spiced masala chai or rose-scented falooda for a festive spread.
