Krishna Janmashtami also known as Krishnashtami, Gokulashtami, Ashtami Rohini, Srikrishna Jayanti, Sree Jayanthi or sometimes merely as Janmashtami, is a Hindu festival celebrating the birth of Krishna, an avatar of the god Vishnu. The actual day of celebration can be on two different days as the star 'Rohini' and Ashtami may not be on the same day. This occurs between August and September on the Christian calendar.
It is a occasion to celebrate with children’s in the family, and dress them like up lord Krishna and marks their foot path from door to pooja room, symbolizing the Child God Krishna walking into the home / family. The best part is the joy on this festival day is achieved by sharing the rituals and naivedhyam with the family / friends.
Happy Krishna Jayanthi / Gokulashtami to all my blog readers, friends and relatives.Here i prepared for naivedhyam Peanut Balls, Sweet Aval, Tamarind Poha and Kara Seedai.
Peanut Balls :
Roasted Peanuts - 1 cup
Grated Jaggery – 3/4 cup
- Grind the peanuts into coarsely. Now add the grated jaggery to it and run again for once. Mix well and Shape into round balls.
Aval (poha/rice flakes) - 1 cup
Jaggery - 1 cup
Milk – ¼ cup
Cardamom – 1 no
Ghee - 1 tbsp
Grated Coconut - 2 tbsp
Cashews – few
- Wash Aval/poha in water and leave for 2 minutes then drain the water. Now add milk to it and keep it aside.
- In a pan, heat a tsp of ghee and add the broken cashews. Once they turn golden brown remove from flame and keep it aside.
- Now in a pan take jaggery and adequate water to immerse it. Once the jaggery melts and becomes thick (a sticky consistancy.) Simmer the stove and adds the poha into the jaggery and mix well until the aval/poha observe the jiggery water.
- Now add the cashews, coconut, ghee and powdered cardamom to it and mix well.
Yummy and tempting Sweet aval/poha is ready for naivedhyam.
Tamarind Poha/ Kara Attukulu:
Aval /Poha - 1 cup (I used thin rice flakes)
Tamarind pulp – 1 tbsp
Jaggery – 2 tsp
Turmeric Powder - 1/4 tsp
Green Chilies - 3
Mustard Seeds - 1/2 tsp
Channa dhal - 1/2 tsp
Urad dhal - 1/2 tsp
Asafoetida – a pinch
Salt for taste
Oil - 2 tbsp
- Wash the rice flaks in water and leave for 2 minutes. Then strain it well to remove all excess water and keep it aside. Now add turmeric powder, jaggery, and tamarind pulp, salt and mix well.
- Now take 2 tbsp of oil in a pan and season with mustard, urad dhal, channa dhal , 3 green chilies and curry leaves, asafoetida a pinch.
- When they start to splutter add the soaked rice flaks and mix well.
- Let it cook for 5 minutes on a medium flame and remove from the flame.
- Garnish with coriander leaves.
Tamarind Poha is ready for naivedhyam.
Rice Flour - 1 cup
Urad dhal flour -2tbsp (roasted and powdered)
Water - 1 cup
Sesame Seeds - 1 tbsp
Cumin Seeds – 1/2 tsp
Red Chili Powder – 1/4 tsp
Asafoetida – a pinch
Salt for taste
Oil for deep frying
- Mix sesame seed, cumin seed, salt, asafetida, red chili powder, urad dhal flour and rice flour and mix well and keep it aside.
- Now boil water by adding a table spoon of oil, once starts to boil simmer the flame and add the rice flour mixture to it for 10 minutes( don’t mix).
- Turn off the heat and Stir well without any lumps form.
- Keep the bowl closed and set aside for 1 hour. Again knead the dough well by adding some oil and divide the dough into peanut size balls and set aside for 10 minutes.
- Heat oil for deep frying and drop the dough balls into the hot oil until they are golden brown in color and the bubbles settle.
- Remove from the oil and allow it to cool down and store in an airtight container.
Crunchy kara seedai is ready for Naivedhyam.
- For making Sweet poha and Tamarind poha you can use both thick and thin rice flakes.
- While using thick rice flakes you have to soak them in water for 2 hours and have to follow the preparations as said.
- Using thin rice flakes is easy and quick to do the dish wont consume time and it will be very tasty too.
Wish you all a very happy Krishna Jayanthi :)