10 Traditional Dishes that are a must in Janmashtami Bhog
Janmashtami, is a Hindu festival celebrating the birth (janma) of the god Krishna on the eighth (ashtami) day of the dark fortnight of the month of Bhadrapada (August–September). The number eight has an additional significance in the Krishna legend in that he is the eighth child of his mother Devaki.
This occasion is especially observed in Mathura and Vrindavan (Brindaban), the scenes of Krishna’s childhood and early youth. The day before, devotees keep a vigil and fast until midnight, the traditional hour of his birth. Then the statue of Krishna is washed with water and milk, dressed in new clothes and worshipped.
Temples and home shrines are decorated with leaves and flowers, the sweets are first offered to the god and then distributed as Prasada to all members of the household.
On this occasion, Indians made many sweets, dishes and Kheers for spreading love to each other. You may make many dishes during the festival of Janmashtami. Here we will provide you with some of most favourite dishes with their recipe check them now:-
Kheer is the most loved Indian dessert and is made in Indian homes to celebrate almost every occasion and festivities. Makhana Kheer here is made from Phool Makhana (popped lotus seed) that has been cultivated in India for centuries and is consumed in many forms.
However, just because you are fasting you need not shun good food or delicacies exclusively prepared during the Janmashtami festival food.
- Popped lotus seeds
- 1/2 cup cashew nuts
- 2 tsp Ghee-Rock salt
- 1/2 tsp cardamom
- 3 cups of milk
- Sugar (as per taste)
- dry fruits, chopped
- Roast the seeds and some cashew nuts on a pan.
- As soon as it cools, take 3/4th of the mixture and grind it in a blender with some cardamom.
- In a separate deep pan, bring to boil 2-3 cups of milk.
- Add sugar, followed by the ground makhana mixture, and stir well.
- Add the remaining roasted makhana and cashew.
- Continue stirring until it thickens.
- The kheer can be served either hot or cold, garnished with chopped dry fruits.
Kheer is a rice pudding made across India, it is similar to rice payasam made in south Indian homes. One of the most favourite Indian desserts, rice kheer can be made quickly and easily with just a few ingredients.
- 5 Cups milk, full cream
- 1/4 cup rice (washed)
- 1/2 cup sugar
- 10-12 Raisins
- 4 Green cardamoms
- 10-12 almonds (shredded), blanched
- Boil the rice and milk in a deep pan.
- Simmer over low flame, stirring occasionally till the rice is cooked and the milk becomes thick.
- When done add sugar, raisins and cardamoms.
- Stir till sugar dissolves properly.
- Transfer into a serving dish and garnish with almonds.
- Serve hot or chilled.
Rice kheer is often prepared by everyone but if you are running out of time and also looking for authentic kheer taste then try making paneer kheer. It is as tasty as rice kheer.
- Paneer – 250 grams
- Sugar – 100 grams (1.5 cup)
- Green cardamom powder – ½ tsp
- Cashews – 6 to 7
- Full cream milk – ½ litre
- Pistachios – 2 to 3
- Take milk in a vessel and place it on a flame for simmering.
- When the milk starts simmering.
- Then mix the grated paneer to the milk and mix well.
- After adding milk, constantly stir until it starts simmering again.
- When the kheer thickens, add sugar to it, followed by cashew and cardamom powder. Mix everything really well and mix.
- Paneer kheer is ready. Garnish with chopped pistachios and serve chilled or steaming hot. This kheer is also known as chhena kheer.
A thick creamy, Indian dessert from Maharashtra and Gujarat, Shrikhand has a delicious yoghurt topped with Elaichi powder.
Also known as ‘Matho’ this delicious dessert is relished throughout India, often offered as prasad in temples during pujas and many other festive occasions like Ganesh Chaturthi.
- 1 1/2 Cups of curd
- 1/4 cup sugar, powdered
- 1/2 tsp cardamom powder
- Place the curd (dahi) in a strainer lined with a thin cloth, and leave to drain the extra water. Takes about 1 hour, depending on the richness of the dahi.
- Transfer the strained dahi into a mixing bowl and add the sugar and half the cardamom and mix well, till smooth.
- Transfer it to a serving bowl and garnish it with the rest of the cardamom powder.
- Leave to set in the refrigerator, chill for at least 2 hours and serve.
Singhare Atte ka Halwa
A festive Indian dessert made with singhara atta (water chestnut flour) and almonds. This Singhare ka halwa is very easy and quick to make. All halwa or sheera-making procedure is almost the same.
- 1 Cup Singhare ka atta
- 1 Cup of Sugar
- 4 1/2 Cups of Water
- 6 Tbsp Ghee
- 1/2 tsp Green cardamoms, powdered
- 1 Tbsp Almonds (shredded), blanched
- Melt the ghee, add the atta and stir-fry over medium flame, taking care to avoid scorching.
- At the same time, place water and sugar in another pan and dissolve the sugar over medium flame.
- Keep on simmering, until further use.
- When the atta mixture has been fried enough, and then add the sugar solution and cardamom powder. Bring it to a boil and then simmer till the liquid is absorbed.
- At this stage, you can stir occasionally.
- A thin line of melted ghee will form around the edges when it is cooked enough.
- This should take 5-7 minutes.
- Garnish it with some almonds and serve hot.
A light dish made with sago or sabudana, spiced lightly. It is mostly eaten during the festival of Navratri or Janmashtami when people are fasting.
Sabudana Khichdi is one of the main fasting dishes from western India, especially in the regions of Maharashtra, Gujarat and Rajasthan. Pair it up with a bowl full of curd.
- 1 Cup sabudana (sago)
- 1/2 cup peanut (shelled and coarsely pounded), roasted
- 2 tbsp ghee
- 1 tsp jeera (cumin seeds)
- 3-4 Sabut lal Mirch (whole dried red pepper)
- 1 sprig kadhi patta (curry leaves)
- 2 tsp sendha namak (white rock salt)
- 1 tsp chilli powder
- 1 tbsp hara dhania (coriander leaves)
- 1 tsp green chillies, chopped
- 1 tbsp lemon juice
- Wash Sabudana till the water clears. Soak in water to about 3 cm/ 1 1/2″ above it, for about an hour.
- Drain in a colander, and then spread over a thick cloth for about 1 hour. It is important for the water to drain out very well, as otherwise when cooked, the sabudana will stick together in lumps.
- Mix sabudana, peanuts, salt, and chilli powder very well, so that it is coated well with this mixture.
- Heat the ghee and add jeera, lal mirch and kadhi patta. When mirch darkens a bit, add sabudana mixture and turn it over low heat till cooked through. Takes a couple of minutes.
- Take it off the heat, add the lemon juice and mix well.
- Serve garnished with the hara dhania and the green chillies.
Kuttu, also known as buckwheat, is used to create a flavourful vrat-friendly snack to enjoy. Buckwheat is a pseudo-cereal and it is gluten-free. It is one of the few grains that can be eaten during Navratri fasting.
- 2 Tbsp Crushed roasted peanuts
- 1 tbsp Ghee
- 1/2 tsp Cumin Seeds
- 1 Green Chillies (chopped)
- 1/2 inch Ginger (chopped)
- 2 medium potatoes, chopped in small cubes
- 1 cup kuttu / buckwheat
- 2 cups Water1 tsp Sugar
- Rock Salt as required
- 1 tbsp Chopped coriander leaves
- Heat ghee or oil in a pan or pot. Add the cumin and sauté till they crackle.
- Then add the green chilli and ginger.
- Add the potato cubes and sauté for 2 to 3 minutes till the potatoes become crisp from the edges.
- Add the ground peanuts and sauté for half a minute
- Stir well and sauté for 1 to 2 mins.
- Add the water, sugar, and salt.
- Stir and cover the pan and allow the buckwheat to simmer on a low flame.
- Cook till all the water is absorbed and the buckwheat has cooked well.
- Add coriander leaves and give a final stir.
- Serve buckwheat khichdi hot or warm and drizzled with lemon juice.
Guru Purnima is also marked by Buddhists in honour of Lord Buddha. It was Him, who gave His first homily on this day at Sarnath in Uttar Pradesh. On this day, devotees worship their spiritual gurus and teachers and offer those gifts and prasadam.
- Take a vessel; mix all the five ingredients together.
- Now, if you want, you may add other ingredients.
Poha is an easy, delicious and healthy breakfast recipe, popular in Maharashtra. It is a very light and a refreshing breakfast dish. Read more about homemade poha recipe.
- 1 Cup Poha/chivda (pressed rice)
- 1 tbsp Oil
- 1/8 tsp Asafoetida
- 1 tsp Mustard seeds
- 1/2 cup Onions, finely chopped
- 8-10 Curry leaves
- 2-3 Whole red chillies
- 1/2 cup Potatoes (diced small)
- 1/2 tsp Turmeric
- 2 tsp Salt
- 1 tsp Green chillies, finely chopped
- 1 tbsp Lemon juice
- 1 tbsp Coriander leaves, chopped
- For garnish Lemon wedges
- Put poha in a colander and wash, not letting it soak too long in the water.
- Heat the oil and add asafoetida, mustard seeds, and curry leaves.
- When onions are light brown, add potatoes, and turn around till they look a bit glossy.
- Add the turmeric and sauté over low heat till the potatoes are cooked through.
- Increase the heat, add salt and poha and mix well.
- Shut off the heat, and mix in the green chillies, lemon juice and half of the coriander.
- Transfer it to a serving dish, garnish with the rest of the coriander and lemon wedges and serve.
Lord Krishna was fondly called ‘Makhan Chor’. And on the pious occasion of Janmashtami, devotees offer a special bhog of Makhan Mishri to their beloved deity. Makhan Mishri is very easy and quick to make.
- A cup of cream.
- One teaspoon of misri Dana.
- One Teaspoon of chopped dry fruits.
- few Tulsi Leaves
- Collect cream from the top of the milk for a couple of days and you will be able to gather a cup of fresh milk cream.
- You can also use store-bought heavy cream. Take a cup of the cream and put it in a mixer. Churn it well till it becomes thick
- Now, add four to five tablespoons of cold water in it and churn it again.
- The butter and the whey will separate slowly.
- Collect the butter in a bowl and add in the misri
- Mix well and your makhan misri is ready
- You can keep this as an offering to the deity and then distribute among the devotees, friends and family.
Shashi was born in a small town of Jharkhand so called Bokaro and raised in Patna, except for the time when she moved back to Hyderabad and attended master degree there. She studied History and Computer at the IGNOU. She began writing her debut website after obsessing over kitchen about Indianfoods. When she’s not writing, she can be found wandering through nature or real life photography at public places. Shashi is the prime author in Indianfoods.co.in and currently lives in Hyderabad with her husband and son.Learn more
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