​Janmashtami 2025: 5 diabetes-friendly sweet recipes for Janmashtami bhog ​

The festival of Janmashtami is around the corner. The day marks the birth of Lord Krishna and the celebration is incomplete without a dose of sweet delights like Makhan Mishri, Panjiri, Kheer, and barfi. But, if you are diabetic and wondering how to make the best of this festival with compromising on taste and health, fret not. Here we have curated a list of 5 diabetes-friendly sweets for Janmashtami bhog that one can easily make at home. Scroll down to read the simple recipes.

To make this panjiri, simply roast 1 cup whole wheat flour in 1/2 cup ghee and once it changes colour and turns aromatic, switch off the flame. Add 1/2 cup roasted nuts and let it cool down. Once it cools completely, add 1 cup powdered jaggery to it and mix well. Your Panjiri is ready. One can also use stevia or dates in moderation.

To make these laddoos, heat 1 tsp ghee in a pan and 1 cup grated coconut. Sauté for 2–3 minutes on low flame to release aroma. Add 1/2 cup coconut milk and mix well, cooking until the mixture thickens. Now, add 2 tbsp jaggery or coconut sugar and mix until fully dissolved. Add 1/4 tsp cardamom powder and 2 tbsp chopped nuts, and cook for another minute. Let the mixture cool slightly, then shape into small ladoos while warm.

For this kheer, simmer 2 cups of low-fat milk in a saucepan. In the meantime roast 1 cup makhana in 2 tsp ghee until they turn crunchy. Now, add the makhana in the boiling milk along with stevia or monk fruit sweetener as per taste. Simmer for 5 minutes. Garnish with some saffron and cardamom powder.

First of all soak 3-5 saffron strands in 4 tbsp warm milk for 5 minutes. In a large bowl, whisk 1 cup hung curd until smooth and creamy. Add stevia or monk fruit sweetener to taste, 1/4 tsp cardamom powder, and saffron milk, and mix well. Chill for at least 1 hour for flavors to blend. Garnish with chopped nuts and your Shrikhand is ready.

Firstly, dry roast 1 cup sesame seeds in a pan on low flame for 2–3 minutes until aromatic. Remove and set aside. In the same pan, dry roast 1/2 cup chopped nuts for 2 minutes. Set aside. Now, melt 1/2 cup jaggery with 2 tbsp ghee in a heavy-bottom pan until it forms a thick syrup. Now, quickly mix in roasted sesame seeds, nuts, and 1/4 tsp cardamom powder. Spread the mixture on a greased plate or butter paper, flatten with a rolling pin, and cut into pieces while warm. Let cool completely before storing in an airtight container.

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Disclaimer: The information provided in this article—is intended for general informational purposes only and should not be considered medical advice. Always consult your health practitioner before starting any routine.