Janmashtami Recipes

Shakharkand Halwa

Shakharkand HalwaIngredients

  • Sweet Potato- 300gram
  • Sugar- 15gram
  • Ghee- 15 gram
  • Cashew nuts- 5gram
  • Badam- 5gram
  • Pista- 5gram
  • Green cardamom powder- 10 gram


  • Peel the sweet potato and grate it.
  • Place a Kadai on medium heat, then add ghee. Once the ghee is warm, add sweet potato and stir properly till the sweet potato softens
  • Add sugar, cardamom powder and nuts. Mix them well, keep stirring and cook the halwa for 2-3 minutes. (Keep a few chopped nuts for garnishing)
  • Turn off the heat, transfer it to a serving bowl and garnish with nuts.

Carrot Payasam

Carrot PayasamIngredients

  • Carrot- 250 gram
  • Cardamom Powder – 3 gram
  • Coconut Milk- 500ml
  • Jaggery- 200 gram
  • Cashews-50 gram
  • Raisin- 50 gram
  • Salt- 3 gram
  • Ghee – 50 gram


  • Boil the carrots (completely cooked)
  • Add jaggery in 1/2 cup water, mix it well till the jaggery is dissolved.
  • Blend the boiled carrots with ¼ cup of water in a blender
  • Put Kadai on low flame, then add carrot puree, coconut milk, jaggery solution, and slat
  • Continue to boil for 10 minutes, or until milk thickens and turns creamy.
  • In a small pan, heat ghee, first add the cashews when they turn into light brown color, add the raisins.
  • Now add ¼ tsp cardamom powder, fried cashew-raisins and mix well.
  • Serve the carrot payasam hot or warm or cold.

Prakash Kumar, Executive chef at The WoodrosePrakash Kumar
Executive Chef, The Woodrose