Janmashtami 2021: Sweeten your celebrations with these experimental desserts

Janmashtami which marks the birth of Lord Krishna is celebrated with much fervour across the nation including Mumbai Devotees partake in celebrations by preparing feasts visiting temples breaking dahi handi and much more Although celebrations might be muted due to restrictions in place for the ongoing Covid19 pandemic there is no need to fret Indulging your sweet tooth is among the best ways to get in the festive spirit in the comfort of your homes Here are three experimental desserts to sweeten your Janmashtami celebrationsSaffron Boondi Cheesecake Verrine by Chef Harsh Shodhan The Gourmet Kitchen and StudioIngredientsVanilla sponge 100 gm melted butter 1 tbsp cardamom powder 1 tsp cream cheese softened 2 cups cream frac12 cup warm milk 1 tbsp saffron 45 strands saffron syrup 1 tbsp castor sugar frac12 cup sweet boondi 3 13 cups sliced pistachio and almonds 13cupMethod1 In a cup soak the strands of saffron with warm milk crush the strands as you mix and keep aside Let the saffron infuse into the milk2 In a bowl handcrush the vanilla sponge to form sand like texture add the melted butter and cardamom powder3 In a large bowl take the softened cream cheese add the cream Strain the saffron milk to remove the strands It must have a nice orange colour and a strong smell of saffron Add the saffron syrup and whisk this mixture well Add sugar as per taste Fill a piping bag and keep aside4 In shot glasses take some of the cake mixture and make a layer flattening it with the back of a spoon or a finger5 Pipe a layer of the saffron cream cheese6 Add a layer of the boondi to the layer of saffron cream cheese7 Alternate with the saffron cream cheese and boondi till it reaches the top of the cup8 Keep in the refrigerator to chill for 4 to 5 hours9 Just before serving garnish with some boondi and slivers of pistachio and almondsAvocado Kalakand by Chef Nupur M Varma The Wooden SpoonIngredientsCrumbled paneer 1 cup avocado pulp frac12 cup sugar frac12 cup cardamom powder frac34 tsp almonds sliced 34 sliced pistachios 34 ghee 1 tspMethod 1 In a heavy bottomed nonstick pan add the avocado pulp and sugar and cook till it starts reducing and becomes thick2 Add the crumbled paneer in this and keep stirring till it becomes thick and starts to leave the sides of the pan 3 Remove the pan from the burner and add the cardamom powder and mix well 4 Grease a tray with ghee and transfer the mixture to the plate Spread it evenly dip a spoon in ghee and using the back of the spoon make it even to maintain 1inch thickness5 Garnish with chopped almonds or pistachiosPress down with the back of the spoon gently6 Refrigerate for 23 hours until firm Cut in squares and serveShakarkand ka Halwa by Semil Rambhiya owner Dilli AccentIngredientsMilk 1 cup lukewarm milk 2 tbsp medium sized sweet potatoes 23 powdered green cardamom 1 teaspoon sugar frac14 cup ghee 23 tablespoon saffron strands 56 chopped cashew nuts and almonds 1 handful water frac14 cup Method1 Boil the sweet potatoes in a pressure cooker Once done let them cool aside Peel and grate the sweet potatoes in a bowl and keep them aside 2 In a wide pan add 1 tbsp ghee and chopped nuts such as cashews and almonds and sauteacute until golden brown Add another tbsp of ghee and then the grated sweet potatoes Sauteacute the sweet potatoes on medium heat for about 68 minutes until light brown in colour3 Next add 1 cup of milk in the pan along with cardamom powder sugar and 14th cup water Stir to mix well and cook the sweet potato in the milk for another 56 minutes until the milk and water have absorbed completely 4 Separately mix saffron strands in 2 tbsps of lukewarm milk 5 Switch off the flame add the mixture of saffron and lukewarm milk Then garnish with slivered almonds and serve hotAlso ReadTry these 3 easy falahari recipes this Shravan month