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
Boiled mashed potatoes
- 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.
- 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)
- 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.
Silvers of pistachios & almonds
Hang the curds in a muslin cloth in a cool place for 2-3 hours, until all the whey has drained out.
Rub the saffron into the warm milk until it dissolves.
Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.
Serve garnished with slivers of pistachicos and almonds.
Cardamom, saffron to taste
- 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.
- 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.
- 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.