The story of Janmashtami – Traditions and Foods

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Krishna Janmashtami is the beginning celebration of Lord Krishna which falls on the eighth day of Krishna Paksha a part of the month. The festivities in Mathura and Vrindavan, the cities wherein Krishna spent a lot of his youthful days, contain aarti, puja, bhajans and dances. Nightlong mantras from the temples sound heavenly on Janmashtami. Though the grandest celebration takes locations within the Dwarkadhish Temple in Gujarat, every Hindu family appears to be like like an abode of God on this auspicious day as it’s adorned and illuminated to welcome Bal-Krishna at midnight. Janmashtami is among the largest celebrated Indian festivals with 100s of thousands and thousands participating within the festivities internationally. 

Each area in our huge nation has a couple of peculiar methods in defining this auspicious competition. In North India, the day reverberates with chants and neighborhood video games. Maharashtra is known for Dahi Handi, the place a human pyramid is made to achieve and break the earthen pot filled with buttermilk and cream, the favorite meals of Krishna. In Gujarat, the festivities begin a month earlier than with folks gathering to play ‘teen patti,’ a card recreation of flash and fold performed with three playing cards. Hotels are booked and pals invited to dwelling and farmhouses simply to play this recreation in full fervour. They finish on the day of Janmashtami when extra devotional actions take over with bhajans and meals choices to the Lord. Each family has an idol of Bal-Krishna adorning ‘pitambar’ – yellow-coloured garments and flower jewelry, perched on a colourfully adorned swing surrounded by miniature video games. Flower garlands are made by the ladies and kids of the home through the day, largely with Krishna’s favorite flower – Mogra. Most Hindus quick via the day and at midnight the enjoyment breaks free. Enthusiastic chants of “Nand Gher Anand Bhayo, Jay Kanaiya Lal Ki” are heard via the streets and temples with ‘Chappan Bhog’ provided to Bal-Krishna.

In South India, Karnataka, Andra Pradesh, Telangana, Tamil Nadu and Kerala have a good time the competition with its personal traditions. The decor consists of vibrant rangoli designs drawn with hand in entrance of god and the doorway of the home. In Tamil Nadu, these designs are referred to as ‘Kolam’ and are made with plain/colored rice powder. Games like climbing an oiled pole which is tied with a pot of cash on prime are performed throughout this competition. Boys of various ages gown up as Lord Krishna and climb the poles to retrieve the cash whereas folks splash water on them. In Karnataka and Andhra Pradesh, this competition is standard as Gokulashtami. Here, a miniature silver idol of child Krishna is positioned in a silver swing adorned in varied flowers and is worshipped by performing aarti, singing varied devaranama (songs praising the gods) and providing Krishna’s beloved meals. Various candy and savouries are ready utilizing poha additionally referred to as as avalakki as the principle ingredient. Snacks like chakli, benne muruku, ladoos made with varied components and plenty of different sweets and fried snacks are ready. Small footprints utilizing rangoli are drawn from the doorway of the house to the pooja room to welcome Golkula. While many carry out strict fasting rituals, few carry out phalahara by consuming simply fruits and break their quick after the midnight pooja. By the top of the day, earlier than breaking the quick, few devotees chant Srimad Bhagavad Gita. 

Midnight is the time to feast as soon as once more with 56 completely different savouries and sweets ready as choices to the Lord.

Recipes from the North

Moraiyo – Barnyard millet Khichdi

Preparation time: 15 minutes Serves: 3


Moraiyo (Sama/Barnyard Millet): 200gm

Potato: 1 small, grated

Oil: 2 tbsp

Jeera: 1 tsp

Cinnamon: 1 inch

Cloves: Three pcs

Green chilli: 2

Ginger: ½ inch

Groundnuts: 1 tbsp crushed

Water: Three glasses

Curd: Three tbsp

Salt/Sendha namak to style


How to make:

Step 1: Mix water with moraiyo and grated potato and maintain apart.

Step 1: For ‘tadka’ warmth the oil and add jeera, cinnamon and cloves.

Step 2: When the jeera turns barely brown and leaves an aroma, add the chopped inexperienced chillies, grated ginger and crushed groundnuts.

Step 3: When the groundnuts roast barely, add it to the moraiyo stored apart and begin cooking it.

Step 5: Add curd and maintain stirring on sluggish flame until the water evaporates.


Your piping-hot moraiyo is able to be eaten with the following recipe.


Suran-Bataka nu shaak – Vegetable curry

Preparation time: 20 minutes Serves: 4


Potatoes: 2 medium, boiled and diced

Suran (Yam): 200gm, boiled and diced

Oil: Three tbsp

Jeera: 1 tsp

Green chilli: 2

Ginger: ½ inch

Coriander powder: 1 tsp

Red chilli powder: ½ tsp

Lemon juice: 1 tsp/ or a pinch of citric acid

Groundnuts: 1 tbsp crushed

Water: 1 cup

Sugar: 2 tsp

Salt/ Sendha namak to style

Coriander leaves: a handful, chopped to garnish


How to make:

Step 1: Boil potatoes and yam, cube and maintain them apart.

Step 2: Heat the oil and add jeera.

Step 3: When the jeera turns barely brown and leaves an aroma, add the chopped  inexperienced chillies, grated ginger, coriander powder, crimson chilli powder and crushed groundnuts.

Step 4: When the groundnuts flip barely brown, add water to the ‘tadka and let it simmer.

Step 5: Add the diced potatoes and yam together with salt and sugar. Bring the curry to a boil until the oil separates.

Step 5: Garnish with freshly chopped coriander leaves.


Pair this vrat dish with the Moraiyo.


Bataka no Sheero

Preparation time: 20 minutes Serves: 4


Potato: 500gm, boiled

Ghee: Three tbsp

Milk: 500 ml

Water: ½ cup

Sugar: ¾ cup

Cardamom: 2-3, powdered

Kesar (Saffron): a couple of strands

Almonds: 5-6, blanched and slivered


How to make:

Step 1: Mash the boiled potatoes completely and maintain apart.

Step 2: Heat up the ghee, ideally in a nonstick pan and add the mashed potatoes to it.

Step 3: As the potatoes fluff up, add the milk and water to it and maintain stirring.

Step 4: Once the milk evaporates, add the sugar and cook dinner until the ghee separates.

Step 5: Garnish it with powdered cardamom, kesar and slivered almonds.


Panjiri (Panchajiri) – Prasaad providing after the midnight Puja

Preparation time: 15 minutes Serves: 4


Dried Ginger powder: ½ cup

Roasted Jeera powder: 2 tbsp

Roasted Fennel powder: 2 tbsp

Roasted Dhaniya (Coriander) powder: 2 tbsp

Black pepper powder: 2 tbsp

Ghee: 2 tbsp

Crystal sugar (Misri): 2 cups, powdered

Tulsi leaves: to garnish


How to make:

Step 1: Mix all of the powders besides the crystal sugar and sieve it properly.

Step 2: Heat the ghee and saute all of the powders in it for 5 minutes.

Step 3: Once it’s off the flame, add the powdered sugar to it and blend completely.

Step 4: Garnish it with tulsi leaves.


Panjiri is served in its powdered type as prasaad after the Janmashtami midnight puja, however when you want to make small ladoos out of this, then add somewhat extra ghee to it to make it malleable.


Recipes from the South

Huli Avalakki / Gojjavalakki – Tamarind poha

Preparation time: 30 minutes Serves: 4


For soaking poha

Thick poha: Four cups (floor course)

Tamarind paste or juice focus – 2 to three tsp

Jaggery (powdered) – 5 tsp

Rasam powder – Three tsp (for spiciness, you may add Four tsp)

Turmeric powder – ½ tsp

Masala Powder (Roast and grind)

Jeera – ½ tsp

Methi – ½ tsp

White Til – Four tsp

For tempering 

Cooking oil – 1 tbsp

Groundnut – A handful

Curry leaves – 6 to 7 leaves

Dry crimson chilli – 2 to three chillies

Mustard seeds – ½ tsp

Urad dal – ½ tsp

Chana dal – ½ tsp

Salt to style

Dry coconut (grated) – ½ cup


How to make:

Step 1: Take 2 cups of water and add tamarind juice or paste, jaggery powder, rasam powder, turmeric and salt to style. Mix properly and maintain apart. 

Step 2: Grind the poha until it’s coarse and soak it within the masala water for 10-15 minutes. (Use the masala water as required to keep away from making the poha soggy.)

Step 3: Take a pan and warmth it in low flame. Add oil and let it warmth.

Step 4: Firstly add groundnut, mustard seeds, then urad dal and chana dal until they flip color and make a popping sound.

Step 5: Add crimson chilli, curry leaves and hing, stir. Continue protecting the pan in a low flame.

Step 6: Add the soaked poha combination into the pan. While including the combination, squeeze and take away extra water and sprinkle in order that they break aside and never type lumps.

Step 7: Now add the masala powder and dry coconut and blend them properly.

Step 8: Stir until the poha turns sizzling and switch the range off.


Serve sizzling with sprinkled dry coconut or you too can serve it with a bowl of curd on the aspect. You can grind the poha as per your choice. You can grind it to maintain it coarse or fully easy.


Mosaru Oggarane Avalakki – Curd Poha

Preparation time: 30 minutes Serves: 4


Thick Poha – Four cups

Curd – Four cups

Cashew – A handful

Salt to style

For tempering 

Cooking oil – 1 tbsp

Cashew – A handful

Curry leaves – 6 to 7 leaves

Dry crimson chilli – 2 to three chillies

Mustard seeds – ½ tsp

Urad dal – ½ tsp


How to make:

Step 1: Soak the poha in water for five minutes after which squeeze out the surplus water.

Step 2: In a big vessel, add Four cups of gently whisked curd and add the poha into it. Mix it properly and maintain it apart. Let it sit for 10-15 minutes earlier than including the tempering.

Step 3: Take a small pan and let it warmth on a low flame. Then add oil to it.

Step 4: Once the oil heats, add mustard seeds, urad dal and chana dal. Stir them until they flip color and make a popping sound. 

Step 5: Break the crimson chilli and add it into the pan with curry leaves. Stir them 5 seconds and switch off the range.

Step 6: Add the tempering and salt to style into the curd poha and blend it properly.


You can roast cashew and add it to the curd poha so as to add some crunch. You can even add dry raisins or pomegranate seeds to convey a chunk of sweetness. If you wish to make it spicy, you may crush fried stuffed chilli and sprinkle it on the curd poha whereas serving.


Ghee Mysore Pak

Preparation time: 20 minutes Serves: 4

This is a well-known candy in Karnataka, recognized for its comfortable texture and golden color. This candy is understood to soften within the mouth with each chunk. Mysore Pak is product of ghee, besan and sugar and is straightforward to organize. It may be reduce in any most popular form and served. 

Find this recipe here on BigBasket cookbook.

Sweet Shankarpoli or Shakkar Pare

Preparation time: 40 minutes Serves: 15

Shankarpoli is a crispy and mildly candy snack which is ready within the type of a small diamond. They are additionally ready as a savoury dish. This fried snack is a fast and easy recipe and is scrumptious to munch on. It is ready in varied components of southern India throughout festivals.

Find this recipe here on BigBasket cookbook.

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