3 Janmashtami Recipes To Try: Kanha Ki Katori, Panchamrit And Modern Sunth Panjiri Truffles

Last Updated:September 03, 2026, 13:03 IST

Celebrate Janmashtami with three festive recipes: Kanha Ki Katori with Shrikhand, traditional Panchamrit and modern Sunth Panjiri energy truffles.

A festive Janmashtami spread featuring Kanha Ki Katori, traditional Panchamrit and modern Sunth Panjiri truffles.

Festivals have a way of bringing people together over food, traditions and recipes that have been passed down through generations. From creamy Shrikhand and fragrant Panchamrit to nourishing Panjiri-inspired treats, festive Indian food is as much about memories as it is about flavour.

This collection brings together three recipes inspired by traditional Indian festive ingredients and flavours, each with its own contemporary touch. Kanha Ki Katori pairs baked vermicelli cups with creamy Shrikhand, Panchamrit celebrates a simple and traditional combination of ingredients, while Modern Sunth Panjiri Energy Truffles transform familiar festive flavours into bite-sized treats.

Whether you are preparing a festive spread for Janmashtami or simply looking to recreate traditional flavours at home, these recipes offer something sweet, comforting and celebratory for everyone.

Kanha Ki Katori by Chef Abhishek Thakur

Golden baked vermicelli cups lightly soaked in fragrant cardamom sugar syrup and filled with smooth, creamy Shrikhand. Finished with saffron, pistachios and almonds, this festive dessert brings together delicate texture, rich Indian flavours and an elegant presentation.

Components

Crisp baked vermicelli cups

Cardamom sugar syrup

Cardamom Shrikhand

Pistachio and almond garnish

Saffron garnish

Sablé cookie ring

Recipe Card: Vermicelli Cups with Shrikhand

Prep time: 15 minutes

Cooking time: 15–20 minutes

Soaking time: 30–60 minutes

Serves: 4–5

For the Vermicelli Cups

Vermicelli – 180 g

Butter – 55 g

For the Cardamom Sugar Syrup

Sugar – ¼ cup

Water – ⅓ cup

Whole cardamom – 2

For the Shrikhand

Hung curd – 200 g

Powdered sugar – 2–3 tbsp

Cardamom powder – ½ tsp

Saffron – a few strands

Warm milk – 1 tsp

Pistachios – for garnish

Almonds – for garnish

Method

Preheat the oven to 180°C.

Melt the butter and add the vermicelli. Mix until evenly coated.

Press the buttered vermicelli firmly into cupcake moulds, creating a compact base and sides.

Bake for 15–20 minutes, or until golden and crisp.

Meanwhile, prepare the sugar syrup by combining sugar, water and whole cardamom in a saucepan.

Bring to a boil and cook over medium heat for 5–10 minutes.

Remove the vermicelli cups from the oven and lightly spoon or brush the warm cardamom syrup over them. Avoid oversoaking if you want to retain some crunch.

Allow the cups to cool and absorb the syrup.

For the Shrikhand, whisk the well-drained hung curd until smooth and creamy.

Add powdered sugar, cardamom powder and saffron soaked in warm milk. Mix well.

Once cooled, carefully remove the vermicelli cups from the moulds.

Fill each cup generously with chilled Cardamom Shrikhand.

Garnish with pistachios, almonds and saffron strands.

Serve chilled.

Tip: Ensure the hung curd is thick and well-drained so that the Shrikhand remains creamy and does not make the vermicelli cups soggy.

Sablé Cookie Ring

Ingredients

All-purpose flour – 100 g

Butter, softened – 60 g

Icing sugar – 35 g

Cornflour – 10 g

Vanilla essence – ½ tsp

Salt – a small pinch

Almond powder – 15 g, optional

Chilled milk – 1–2 tsp, only if needed

For Decoration

Icing sugar – for dusting

Finely chopped pistachios – 1–2 tbsp

Thin almond slices – 1 tbsp

Edible rose petals – a few

Small edible flowers – as required

Silver sugar pearls – optional

Method

Cream the softened butter and icing sugar until smooth and pale. Do not over-whip.

Add vanilla essence and mix.

Add flour, cornflour, almond powder and salt. Mix gently until a soft dough forms. Add chilled milk only if needed.

Flatten the dough into a disc, wrap and refrigerate for 20–30 minutes.

Roll the chilled dough to approximately 4–5 mm thickness.

Cut out large rounds and remove the centre to create rings.

Place on a lined baking tray and chill for another 10–15 minutes.

Bake at 170°C for 12–15 minutes, or until the edges are lightly golden.

Cool completely before handling.

Dust with icing sugar and decorate lightly with pistachios, almonds, rose petals and edible flowers.

Assembly

Place the decorated Sablé cookie ring on the serving plate.

Place the vermicelli cup in the centre.

Fill with chilled Cardamom Shrikhand.

Finish with pistachios, almonds and saffron.

Panchamrit Recipe

Panchamrit is traditionally prepared as part of religious and festive offerings, with recipes varying across regions, families and traditions.

Ingredients

Full-fat milk – 1 cup

Gir cow ghee – 1 tbsp

Raw honey – 1 tbsp

Organic jaggery powder – 1 tbsp

Curd – 1 tbsp

Fresh tulsi leaves – 1 tsp

Method

In a clean bowl, add the milk and curd. Mix gently until combined.

Add the ghee, honey and jaggery powder.

Stir until the ingredients are evenly combined. Allow the mixture to rest briefly if needed for the jaggery to dissolve.

Add fresh tulsi leaves just before serving.

Serve fresh as part of a festive offering or prasad.

Serving note: Panchamrit is best served fresh. If not consumed immediately, refrigerate it appropriately.

Modern Sunth Panjiri Energy Truffles by Master Chef Jyoti

Traditional Panjiri flavours get a contemporary makeover in these bite-sized truffles. Made with roasted makhana, ragi, nuts, seeds and warming spices such as sunth and cardamom, these treats retain the familiar character of Panjiri while offering a modern presentation.

Makes approximately 20–24 small truffles

Ingredients

For the Roasted Base

Roasted makhana – 1 cup

Ragi flour – ½ cup

Almonds – ½ cup

Cashews – ½ cup

Pistachios – ¼ cup

Melon seeds (magaz) – ¼ cup

Pumpkin seeds – ¼ cup

Flaxseeds, lightly roasted – 2 tbsp

Desiccated coconut – 2 tbsp

Ghee – 2–3 tbsp

For the Spice Blend

Dry ginger (sunth) powder – 1½ tsp

Cardamom powder – ½ tsp

Grated nutmeg – a pinch

Saffron – a few crushed strands, optional

Black pepper – a tiny pinch, optional

For Sweetness and Binding

Choose one:

8–10 soft Medjool dates, or 12 regular soft dates

Additional warm ghee – 2–3 tbsp, as needed for binding

For Finishing

Roasted makhana powder

Finely chopped pistachios

Toasted pumpkin seed crumble

Dried rose petals

Edible silver leaf, optional

Method

1. Roast the Ragi

Heat 1 tablespoon ghee in a heavy-bottomed pan. Add the ragi flour and roast over low heat for 8–10 minutes, stirring continuously until aromatic. Set aside.

2. Roast the Nuts and Seeds

Roast the makhana separately until crisp.

Lightly roast the almonds, cashews, pistachios, melon seeds, pumpkin seeds, flaxseeds and desiccated coconut until fragrant.

Allow everything to cool slightly.

3. Grind

Pulse the roasted makhana, nuts and seeds into a coarse mixture.

Avoid grinding everything completely smooth—a little texture gives the truffles a more interesting bite.

4. Combine the Ingredients

Combine the roasted ragi flour and coarse nut-and-seed mixture.

Add sunth, cardamom, nutmeg, saffron and black pepper, if using. Mix thoroughly.

5. Sweeten and Bind

For the date version: Blend the soft dates into a smooth paste and knead them into the warm mixture. Add a little ghee if needed.

For the jaggery version: Add the powdered jaggery and 2–3 tablespoons warm ghee. Mix until the mixture holds together when pressed between your fingers. Add a little more ghee only if necessary.

6. Shape

Take small portions of the mixture and roll them into bite-sized truffles.

7. Finish

Roll the truffles in roasted makhana powder or finely chopped pistachios.

Finish with pumpkin seed crumble, dried rose petals and a small piece of edible silver leaf, if desired.

A Festive Spread Full of Traditional Flavours

From creamy Shrikhand and fragrant Panchamrit to warming Sunth Panjiri, these recipes celebrate familiar Indian festive flavours in different forms. Some stay close to tradition, while others introduce a more contemporary presentation.

The result is a festive spread that feels comforting, celebratory and perfect for sharing with family and loved ones.

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What other traditional Indian festival recipes can be modernized?

Traditional Indian festival recipes can be modernized in several ways. For Janmashtami, vermicelli can be baked into cups to hold shrikhand, and sunth panjiri can be transformed into bite-sized energy truffles.

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About the Author

Swati Chaturvedi

Swati Chaturvedi is a seasoned media professional with over 13 years of experience in journalism, digital content strategy, and editorial leadership across top national media houses. An alumna of Lady…Read More