Healthy choices for Krishna's feast
India, Aug. 14 -- Janmashtami marks the birthday of Lord Krishna, and offering special prasad plays a significant role in the festivities. From staples such as makhan-mishri, dhaniya panjiri and makhana paag to kheer, kalakand and sabudana-based dishes - the offerings vary. If you are a health freak who likes to indulge in these prasads, there are many ways to give the offerings a healthy twist. "I have a reimagined version of the classic kheer, called Krishna's Golden Bounty. You can replace refined sugar with golden jaggery or palm sugar, which adds a deeper, caramel-like notes to the kheer. You can add almonds, pistachios and cashews to it, as they are great sources of healthy fats, protein and antioxidants. If you are vegan, go for condensed coconut milk rather than the regular condensed milk. You can also add roasted makhana for extra protein," says Benjamin Lalhmangaiha, Executive Sous Chef, Sheraton Hyderabad Hotel, Hyderabad.
If kalakand is your go-to choice for bhog, you can opt for millet-based options. "Jhangora or barnyard millet is a gluten-free supergrain packed with fibre, protein, and essential minerals, making it a healthier alternative to refined grains. When slow-cooked in milk with jaggery, cardamom, saffron, and nuts, it becomes a nourishing prasad that supports digestion, provides steady energy, and delivers natural sweetness without processed sugar. This twist keeps the traditional flavour intact while adding a healthy, satvik touch," says Chef Sumit Kumar, Corporate Chef, Aloha on the Ganges, Rishikesh (Uttarakhand).
From swapping refined sugar with natural sweeteners like jaggery or dates and using wholesome grains such as ragi and millets to using ghee mindfully - there are many ways to ensure your sweet offerings have texture as well as nourishment. "You could make panchmeva dry fruit ladoo that's naturally sweetened with dates and raisins, full of healthy fats from nuts. You could also try making ragi sheera, which is high in fibre, calcium, and iron, naturally sweetened with dates and flavoured with saffron and cardamom. The steamed coconut jaggery modak filled with jaggery-sweetened coconut or jaggery and pistachio peda made with slow-reduced milk, sweetened with jaggery is also a healthy treat," says Rohit Dubey, Executive Chef, Pilibhit House, Haridwar (Uttarakhand).
He adds, "If chia seeds are your calling, try the sabudana and chia seeds ladoo, a twist on the vrat favourite, combining soaked sabudana, roasted chia seeds, coconut, and jaggery into nutrient-rich, bite-sized ladoos."...
To read the full article or to get the complete feed from this publication, please
Contact Us.