JANMASHTAMI RECIPES
Janmashtami is the celebration of Lord Krishna's birth. It is an important festival celebrated throughout India. Major celebrations of Krishna Janmashtami takes place at midnight as Krishna is said to have made his appearance in that hour. Fasting, bhajans, pujas and many other rituals mark Janmashtami celebrations in India. Janmashtami is also known as Gokulashtami, Krishnasthami, Srijayanti,etc.
On this auspicious occasion, temples and homes are beautifully decorated and illuminated. Night long prayers are offered and religious hymns are sung in temples. The priests chant holy mantras and bath the idol with Panchamrit which comprises of Gangajal, milk, ghee , curd, and honey pouring all these from a conch shell. After this bath the idol of the infant Krishna is placed in a cradle. Devotional songs and dances mark the celebration of this festival. Janmashtami is popularly marked with fasting. There are special dishes cooked to mark the occasion. Rice kheer is a popular dish made during the festival. Other special recipes are listed below for your easy reference.
SINGHARE KI PURI
Ingredients
Singhare flour
1 cup
Oil
1 tbsp
Ajwain seeds
2 tbsp
Corainder leaves
1/4 cup
Chopped spinach
1/4 cup
Boiled mashed potatoes
1/4 cup
Chopped green chillies
2
Red chilli powder
1 tbsp
Salt
to taste
Water
for kneading
Oil
for deep frying
Method
- Mix all the DRY ingredients thoroughly.
- Add water little by little and make a small puri in your hand. This is not like normal flour, so do not add too much water.
- Heat oil in a frying pan & fry puri until dark brown.
- Repeat this with the rest of the flour mixture.
- Serve with Pickle and curd.
GOPALKALA
Ingredients
Beaten rice
250 grams
Coconut(fresh)
1
Cucumber
100 gms
Green chillies
2
Ghee
1 tbsp
Ginger
1/2 inch
Curd
50 grams
Sugar
1/2 tbsp
Salt to taste
Method
- Soak Beaten Rice for 10 minutes.
- Grate the coconut, roughly chop the cucumber & finely chop the green chillies and ginger.
- Melt ghee in a small pan for the tempering, add the jeera, green chillies and ginger.
- Pour over the Beaten Rice and add in the remaining ingredients.
- Mix well.
MURUKKU (RICE CHAKLI)
Ingredients
Gram flour
115 gms
Rice flour
340 gms
Chilli powder
3 tbsp
Asafoetida
1/2 tbsp
Til seeds
1 tbsp
Butter
2 tbsp
Oil as required
Salt to taste
Method
- Mix both the flours with chili powder, asafoetida, butter and salt.
- Wash the til seeds and add to the flour mixture.
- Add water and knead into a soft dough.
- Put bits of dough through a murukku mould, hold it over a kadhai with hot oil and press murukkus into the oil.
- When the murukkus are crisp and brown drain off the oil and remove.
SHRIKHAND
Ingredients
Thick curds
1 kg
Powdered sugar
3/4 cup
Saffron strands
a few
Warm milk
1 tbsp
Cardamom powder
2 tbsp
Silvers of pistachios & almonds
Method
MILK POLI
Ingredients
Rava
2 cups
Salt
1 pinch
Ghee
4 tbsp
Milk
4 cups
Sugar
1 1/2 cups
Cardamom, saffron to taste
Method
- Knead the above ingredients into a firm dough. Roll out into thin puris.
- Deep fry in ghee and store in airtight container. Boil milk on slow flame.
- When reduced, add sugar and continue to boil slowly.
- Remove the milk from flame. Add the polis one by one and let it soak well.
- Serve in individual bowls, as well-soaked polis tend to stick together.
- Serve chilled.
PEDHAS
Ingredients
Khoya grated
500 gms
Powdered sugar
300 gms
Food colour(optional)
2-3 drops
Pistachios sliced
8-10
Cardamom powder
1/2 tbsp
Cookie moulds
Method
- Mix khoya with the sugar in a karahi or wok.
- Heat on low flame, stirring continuously.
- Cook till mixture thickens. It should form a very soft lump. Cool for 10 minutes.
- Add cardamom powder & food colour. Mix well.
- Take a small fistful of mixture and press into the cookie mould. Turn out carefully.
- Press 2-3 slices of pistachio in the center.
- Repeat for remaining mixture.