Janamashtami or Gokul ashtami is one of the biggest Hindu festivals of the world. We celebrate it to mark the birth of 8th avatar of Lord Vishnu- Shri Krishna. It is marked with various celebrations across the world. We also call it as Krishna janamashtami/GopalKala.
We celebrate it with an elaborate Janamashtami food menu. Here are some of our favourite recipes for Prasad.
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How to do we celebrate Janamashtami?
People dress up kids as Lord Krishna and Radha Rani across the world to mark the festival. Most people throng to ISKCON temples across the world to celebrate and participate in the festivities. The celebrations in Krishna janamasthali at Mathura are fabulous. Braj, Puri, Vrindavan, Udupi, Dwarka, Nathdwara and Guruvayur. Festivities begin before dawn and extend until the next day. On this day, many devotees fast until midnight, to seek Krishna’s blessings. Many devotees mark the day with Bhajan-Kirtans and Japa. Everyone is overwhelmed with Bhakti Ras. We also do the abhishek. First, we bathe the deities in holy water and milk. Next is saffron, rose petals and sandalwood. The whole atmosphere looks surreal amidst chanting of hymns. Later, we offer sweets to the Lord and distribute it as prasad or bhog.
What are the other Sri Krishna Jayanti traditions?
From Dahi Handi in the west, to enacting dance dramas/Raas Lila in the east. From Kolam in Tamil Nadu to Kite flying in Jammu, the whole country celebrates with great fervor. Other traditions are fasting, jagran or celebratory night vigil at temples.
What is offered to Lord Krishna as bhog?
Food is synonymous with festivals in India. We celebrate Gopalkala with milk based sweets. Dahi/yogurt, makhan are a favorite of Lord Krishna. Below are our top Janamashtami recipes which you can make easily at home.
Read our top Janamashtami recipes
Top Janamashtami recipes
Janamashtami recipes are usually milk based desserts which are a favorite of Shri Krishna.
Instant mawa or khoya using milk powder
Mawa or khoya is a base of many dessert recipes like peda,barfi and gulab jamun.Easy recipe to make instant mawa helps you make desserts in a jiffy.
Mathura peda
Mathura is synonymous with Janamashtami and so is this sweet treat.You can call it as the Northern cousin of Dharwad peda.Also.easy to make with homemade instant mawa.
Sugar free mango peda
Fruit pulp and mawa makes a winning combination.Plus its low on sugar,relying on the sweetness of natural fruit sugar.
Kesar Shrikhand - Saffron hung yogurt
Bal gopal loves his curd.Here is a recipe of thickened sweet yogurt which can be made in many flavors.Cardamom,saffron, fruits like mango and even strawberry.
Shakarkandi kheer -Sweet potato pudding
Shakarkandi kheer is a gluten-free kheer which derives its flavor and sweetness from sweet potato.
seviyan kheer |vermicelli kheer
Easy vermicelli kheer with milk and wheat noodle vermicelli makes up for an easy treat.
Kesar Pista kheer- saffron rice pudding
Easy rice pudding with a hint of saffron and pistachios is a treat for elders and kids.Also called as Basundi/Payasam/Payesh
Best home made Rabri recipe
Easy rabdi recipe which can be made just by slowly reducing the milk.
coconut burfi
Coconut burfi is an easy sweet to make.Whether its fresh or frozen,desiccated or coconut flour you have handy!
Gulkand barfi - Rose preserve fudge
Rose preserve made with dried rose petals gulkand is a delicacy for Shrinath ji from Rajasthan.Use it to make this unique mawa burfi.
Gulab Kaju Katli
Kaju katli or once infused with rose syrup is certainly a treat everyone adores.
Bhugal mawa- milk cake
Sindhi Bhugal mawa or kalakand is a dessert which is easy to make and yet tastes fabulous.
Mango Kalakand - Mango milkcake
Mango kalakand is a milk cake with a sweetness of mango pulp.Traditional milk cake goes to the next level.
Rasgulla - Indian Sweet cheese balls
Steamed balls of chhena/paneer/cottage cheese dunked in light sugar syrup.
Kesar Rajbhog
Richer cousin of Rassogulla is made with stuffing of nuts inside cheese balls dunked in saffron syrup.
Kesar Pista Rasmalai
This is a creamy cheese cake without the crust. Steamed cheese balls dunked in milk cream and rose syrup to give you a light dessert.
Nolen Gurer Rasogulla
Steamed balls of chhena/paneer/cottage cheese dunked in light jaggery/palm sugar syrup give the ricotta rassgulla an earthen flavor
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