Krishna Janmashtami Special Recipes are prepared for Lord Bala Gopal or the infant form of Krishna to mark his birth anniversary. Krishna Janmashtami also known as Janmashtami or Gokulashtami, is celebrated to mark the birth of Lord Krishna, the eighth avatar of Vishnu.
Janmashtami is observed on the eighth day (Ashtami) of the Krishna Paksha (dark fortnight) in Shraavana Month. Lord Krishna is the most loved deity among Hindus. So, his birth anniversary is the most awaited festival of the year.
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Cuisine: North Karnataka
Servings: 10 Ladoos
Preparation: 15 Minutes
Cooking Time: 30 Minutes
Krishna Janmashtami Celebrations
The Janmashtami celebrations begin with devotees decorating Krishna idols with colorful silk dresses, flowers and ‘mor pankh’ (peacock feather). Makhan or Butter is said to be Lord Krishna’s favorite, he used to steal the butter from the houses in Gokula, thus called as “Makhan Chor”. There will be a special event called “Dahi Handi” throughout India.
Krishna Janmashtami Special Recipes
Usually, a variety of special dishes are offered to Lord Krishna on his birth anniversary. They change according to region to region. In Karnataka, a variety of ladoos are prepared. Such as, Antina Undi (Dry fruits ladoo), Tambittu (Roasted Gram Flour ladoo), Shenga Undi (peanut ladoo), Godhi Hittina Undi or Ramana Prasada Undi (Roasted wheat flour ladoo), Laddike Undi and Besan Ladoo (Gram Flour Ladoo).
Today I am going to make some of these ladoos such as Laddike undi, Shenga Undi and Godhi Hittina Undi. I have already posted detailed recipes for Besan ladoo and Tambittu ladoo. Check the following links to the recipes.
Godi Hittina Undi/ Roasted Wheat Flour Ladoo
- Wheat Flour: Two bowls
- Ghee: One bowl
- Jaggery: One bowl
- In a frying pan melt the ghee on medium flame.
- Add the wheat flour to the warm ghee and roast on medium flame. Roast until wheat flour becomes pinkish and aromatic.
- Add the jaggery and saute till it melts.
- After jaggery melts completely remove it from the flame and start making ladoos. You have to be quick so that the mixture turns cold very quickly and it becomes dry making it difficult to shape the ladoos.
- Peanuts: One bowl
- Putane or roasted chana dal: One bowl
- Dry Coconut: One bowl
- Jaggery: One bowl
- Thin Poha/Flattened Rice: One bowl
- Ghee: One bowl
- Roast peanuts till they become crisp. Cool them and remove the skin.
- Add two to three spoons of ghee to a frying pan and fry thin poha till they are crisp.
- In a mixing bowl add roasted peanuts, fried poha, grated coconut, Putane.
- in a pan add ghee and melt it on medium flame. Then add jaggery and melt it while continuously stirring. Once the jaggery mix well with ghee take it off the stove.
- Add part by part to the mixture and start making ladoos immediately. Apply ghee to your palm so that the mixture will be super-hot.
Note: If the remaining jaggery and ghee become solid heat it again and repeat the procedure till all the ladoos are ready.
Shenga Undi/ Shengadana Ladoo
- Peanuts: One bowl
- Jaggery: Half Bowl
- Ghee: 2-4 Tsp (Optional)
- In a Kadai roast peanuts till they are pink and crisp.
- Cool them completely and deskin (Optional) them
- Grind them in a mixer to form a coarse powder.
- Transfer the peanut powder to a mixing bowl.
- Add powdered jaggery and two tsp melted ghee and mix well to form a dough-like mixture.
- Take a small portion and make ladoo. Repeat with the rest of the mixture.
Note: These ladoos can be consumed for up to 15 days if stored in an airtight container.
Besan Ladoo or Besan Ke Laddu is a very popular Indian sweet made from Besan/gram flour, powdered sugar/bora sugar and Ghee(Clarified Butter). Besan Ke Laddus are made by roasting Besan/gram flour and ghee together, and after about half an hour of roasting, sugar powder is added to make tasty ladoos.
I have posted a detailed recipe for how to make besan ladoo. Please click the link below.
Tambittu Ladoo is specially made for Naga Chawati and Naga Panchami. These are made in bulk and kept till Janmashtami to offer them to Lord Krishna.
Roasted Bengal grams are grounded to make a fine powder. Then grated dry coconut and white sesame seeds are dry roasted. In a mixing bowl gram flour and roasted coconut and sesame are mixed. In a Kadai, jaggery is melted in ghee and then added to the ladoo mixture. Then ladoos are made immediately while the mixture is still warm.
Click the link below for the detailed recipe.
Krishna Janmashtami Celebrations All over India
Locals in Maharashtra perform the Dahi-Handi ritual. Youngsters form a human pyramid to break open an earthen pot with buttermilk hung high above on the road.
Janmashtami is known as Krishna Jamma in Manipur. The festivities begin at midnight and continue till dawn. They perform Raaslila dedicated to Lord Krishna during this time.
The tradition of enacting Ras Leela, locally known as Vittal Pindi, in Karnataka is a very popular and significant part of the Janmashtami festival.
In Mathura & Vrindavan, temples are decorated with flowers and lights and are open throughout the night. Raas Lila, based on excerpts from the Bhagwat Puran, is performed on stage.
The temple Dwarakadhish has been decorated beautifully for the celebrations of the infant Krishna. Idols are adorned with gold, diamond and other precious jewelry, and kirtans and bhajans are sung.
In Tamil Nadu people observe a fast, draw kolams and recite the Bhagwad Gita. In Andhra Pradesh, sweet dishes like verkadalai urundai are made and young boys dress up as Krishna to visit relatives and friends.
West Bengal & Odisha
In the eastern part of the country, people celebrate Krishna’s birth by fasting and offering regional sweets to the baby Krishna. like taler boda, or sugar palm fritter, an extremely sweet dish.
Places like Nepal, Bangladesh, Fiji and Pakistan too celebrate Janmashtami, while ISKCON temples around the world too celebrate the day.
I hope you are going to try these recipes. If you make these don’t forget to comment and give your feedback.
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