Krishna Janmashtami 2020: 5 Easy Recipes To Try At Home

Janmashtami is one of the oldest Hindu festivals, and it marks the birth of Lord Krishna – the eight avatar of Lord Vishnu. It is observed in accordance with the Hindu calendar which marks the eighth day (Ashtami) in the month of Shravana or Bhadrapada as the day of celebration.

This festival is especially important in the Vaishnavism tradition of Hinduism. This year, Janmashtami is being celebrated on August 11. In Indian homes, idols of baby Krishna are bathed in milk and honey. Devotees observe a fast for the entire day and keep a night vigil. These practices are especially popular in Mathura and Vrindavan in Uttar Pradesh.

On this occasion, devotees prepare different kinds of offerings for their beloved deity. Here are a few recipes you can try at home to celebrate this festival in style:

1. Panjiri Ladoo Recipe:

Panjiri ladoo is an easy recipe made wheat flour along with semolina and packed with the goodness of makhana and dry fruits like almonds and cashew nuts. Prepare these at special occasions and festivals at home.

Ingredients Of Panjiri Ladoo:

500 gms wheat flour
60 gms semolina
10 gms makhana
1 bowl dry coconut
10 gms char magaz
20-25 gms cashew nuts
20-25 gms almonds
150 gms sugar
450 gms ghee

How to Make Panjiri Ladoo:

Take a pan, put some ghee and fry makhana till golden brown. Remove and crush all the makhana in a separate plate.
Now roast semolina with ghee and after proper roasting, add flour to it.
Add crushed makhana and put dry coconut, cashew nuts and almonds in the mixture.
Now add sugar and mix well
Make nice portion size Ladoos.

2. Gopalkala Recipe:

The Gopalkala Recipe is a popular offering to Lord Krishna on Janmashtami. Gopalkala is a savory dish made of beaten rice, cucumbers, green chilies, coconut and the tempering is done using ghee.

Ingredients Of Gopalkala:

1 cup Poha (Flattened rice)
1/4 cup Curd (Dahi / Yogurt)
1 Cucumber , peeled and chopped
3 tablespoons Fresh coconut , freshly grated
1 inch Ginger , grated
Salt , to taste
1 Coriander (Dhania) Leaves , a small bunch chopped
Ingredients for seasoning
1 teaspoon Ghee
1/2 teaspoon Mustard seeds
1/2 teaspoon Cumin seeds (Jeera)
2 Green Chillies , chopped or slit

How to Make Gopalkala:

To begin making the Gopal Kala Janmashtami Special Recipe, soak beaten rice in water for about 1-2 minutes, the variety of beaten rice used required just about 2 minutes to soften.
If the beaten rice is of a thicker variety then it would take about 5 minutes to soften.
Once beaten rice/poha softens, drain all the water and keep aside in the strainer for a minute until all water is drained off.
We will now prepare the seasoning for the Gopalkala. Heat ghee in a pan on medium heat; add the mustard seeds and allow it to crackle. Next add cumin seeds, green chilies, ginger pieces and fry for a minute and turn off the heat.
Add the seasoning to the beaten rice, along with yogurt, finely chopped cucumbers, grated coconut, salt to taste. Stir to combine the Gopalkala very gently. Check the salt and adjust to suit your taste.
Finally stir in the chopped coriander leaves and serve.
Serve the Gopalkala as a special dish for Krishna Jayanti (Janmashtami Special)

3. Mathura Pedha Recipe:

This is one of the best sweets to be made for the festival, Mathura is believed to be the birthplace of our Lord! Mathura peda has only a few simple ingredients and you have a delicious sweet made in no time. I have used my homemade khoya/khova recipe to make khoya.

Ingredients Of Mathura Pedha:

300 to 320 Gm homemade khova/khoya recipe
2 Tbsp ghee
8-10 powdered elaichi
1¼ Cup powdered or icing sugar
Few drops of milk
To make pedas:
Peda Stamp (optional)
½ or 1 Tbsp measure to get even sized pedas

How To Make Mathura Pedha:

In a pan, add ghee and bring to low heat
Take the homemade khova/khoya and add to the pan
Slowly break the khova/khoya with the edge of the spatula
Keep mixing and breaking the khova/khoya solids, do not leave it unattended
After 10-12 minutes the colour on the peda changes to mild golden and you get an aromatic fragrance
Add the elaichi powder and mix well
Turn off heat, and let it cool
Now add powdered sugar and mix well
Crumble the mixture and ensure the sugar is mixed well
Add little ghee and a few drops of milk if necessary
Make into a smooth dough
Now pinch off ½ Tbsp of dough and roll into a ball
Make all balls in a similar fashion
Press with a peda stamp if you like
Make all pedas, store in an airtight container when they dry up a bit

4. Sweet Poha Recipe:

Poha is considered to have originated from in the Malwa region. Since they are easily digestible they are used to prepare snacks and also easy snacks. There are preparations like Chivda, where the Poha can be stored for weeks.

Ingredients Of Sweet Poha:

1 Beaten Rice Cup

1/4 teaspoon Cardamon powder

1/4 cup Coconut freshly grated
1/2 tablespoon Ghee
1/2 cup ` Water
1/2 cup Jaggery grated
Some cashewnuts

How To Make Sweet Poha:

Wash the poha in a strainer in running water.
Add the fresh coconut and cardamom powder. Set aside.
Heat ghee and fry the cashew nuts.Remove when golden brown and set aside with the ghee.
Heat ½ cup water with the jaggery. Bring to boil.You can bring it to a soft ball stage( when you put a drop of jaggery liquid in water it hardens and you can press the ball to a soft ball) or like me when the drop holds shape after dropping add the mixture of poha, fresh coconut and cardamom powder in the syrup.
Switch off the gas and mix well.
Add the cashew nuts and set aside covered for about 2-3 minutes. Serve hot.

5. Sabudana Kheer Recipe:

Kheer is one of the most loved Indian dessert that is made in our homes to celebrate almost every occasion and festival and even without one. This sabudana kheer recipe here is super easy and quick, made in just 30 minutes from soaked sabudana which is usually consumed during the fasting season.

Ingredients Of Sabudana Kheer :

Sabudana (Sago), milk, sugar, cardamom powder and water.

How To Make Sabudana Kheer:

Wash and soak Sago granules for 2-3 hours.
Add the soaked granules in boiling water and stir.
When cooked properly add milk, sugar and cardamom powder as required.
Serve the kheer hot and garnish it with dry fruits.
The kheer has a lot of starch and carbohydrates and is a great source to restore the energy during fasts.

Here’s wishing you all a very happy Janmashtami 2020! If you guys have any recipe do let us know in the comments section below.