Saturday, August 10, 2013

Krishna Jayanthi Recipes-Janmashtami Special Recipes (Gokulashtami)

Krishna Jayanthi also know as Sree Jayanthi or Gokulashtami or Janmashtami or Krishnashtami is celebrated to mark the birth anniversary of Lord Krishna. The main dishes prepared for Krishna Jayanthi are Thattai, seedai (both salted and sweet version) murukku and aval payasam. I have compiled all the important recipes in one place to make festival cooking easier for all the people out there who celebrate the festival. Find a list of easy and delicious recipes below- All the recipe are tried and tested recipes, so you can try it with confidence.

Ribbon Murukku
Butter Murukku
Thenkuzhal
Ribbon Pakoda Butter MurukkuThenkuzhal

Rava Ladoo
Aval Payasam
Badam Kheer
Rava Ladoo Aval Payasam Badam Kheer

Uppu Seedai
Thattai
Vella Seedai
Uppu Seedai ThattaiVella Seedai

Rava Kesari
Mullu murukku
paruppu payasam
Rava KesariMullu Murukku Paruppu Payasam

Neyyappam
Pal Payasam
Ulundu Vadai
Sweet AppamPal Payasam Ulundu Vadai
I have compiled only very few important dishes above. You can find a variety of payasams, sweets and snacks recipes in the links below.

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19 comments:

  1. Priya Kheroun TessyAugust 10, 2013 at 1:01 AM

    Thats so nice of you to post all the Krishna Jayanthi delicacies in one place Padhu.Thanks a lot.

    ReplyDelete
  2. Veena TheagarajanAugust 10, 2013 at 4:16 AM

    super tempting collection

    ReplyDelete
  3. Ranjani's BlogAugust 10, 2013 at 8:03 AM

    Thats extremely useful.Thanks Padma for the compilation.I regularly follow your blog and all the receipies are wonderful.

    ReplyDelete
  4. Ranjani's BlogAugust 10, 2013 at 8:06 AM

    Wonderful recipes .Thanks for the compilation Padma.Extremely useful.
    ranjani

    ReplyDelete
  5. Hamaree RasoiAugust 10, 2013 at 8:33 AM

    Wonderful looking offerings to the Lord Krishna. Each and every one of them look so inviting . Apt for celebrating Krishna Jayanti.
    Deepa

    ReplyDelete
  6. Happys CookAugust 10, 2013 at 9:28 AM

    Great collection Padma...

    ReplyDelete
  7. Srinivasan SampathkumarAugust 10, 2013 at 7:54 PM

    Thank you sooooo much. This time gokulashtami in our home will be a hit for sure.

    ReplyDelete
  8. ChitzAugust 11, 2013 at 10:56 AM

    Lovely collection :)

    ReplyDelete
  9. revathyAugust 11, 2013 at 10:43 PM

    Thank you so much. your receipe and step by step explanation will make Gokulashtami this year a grand function at our place.

    Each item is looking awesome and lovely
    Revathy

    ReplyDelete
  10. gayuAugust 25, 2013 at 6:59 AM

    hi i have one doubt for urnd vadai can i grind it in mixy

    ReplyDelete
  11. PadhuAugust 25, 2013 at 8:19 AM

    Gayu- Yes, you can grind in mixie

    ReplyDelete
  12. Latha IyerAugust 27, 2013 at 9:00 PM

    hai! first of all thank u for this blog. it is very useful and excellent. i have tried many things and taken tips also.But i am commenting now only. In the preparation of appam u have written to add grated jaggery to the batter then if there is some impurity in jaggery then? Earlier i used to dissolve jaggery in little water and add to the batter. can u suggest something about this. i do not get soft appams. thank u and wishing u happy janmasthami. all the v ery best to u.

    ReplyDelete
  13. PadhuAugust 27, 2013 at 9:26 PM

    Latha - I buy pure organic jaggery for it,so there will not be impurities. You cah dissolve the jaggery in very less water and then add to the batter. If you follow the recipe as such, you will get soft appams. You can also add a pinch of cooking soda.

    ReplyDelete
  14. SuchitraAugust 28, 2013 at 9:23 PM

    thank u soooooo muuuuuuch this time gokulashtami is going to be a grand celebrations

    ReplyDelete
  15. ShanmugaPriya RagupathyAugust 19, 2014 at 6:23 AM

    Thanks a lot.. Seedai was awesome....

    ReplyDelete
  16. Pooja modiAugust 30, 2015 at 1:17 PM

    nice

    ReplyDelete
  17. UnknownDecember 9, 2016 at 3:00 AM

    Very useful..Thanks

    ReplyDelete
  18. UnknownAugust 14, 2017 at 8:14 AM

    Hiiiii, I had a doubt.. I tried the vellaiya seedai and uppu seedai for krishna jayanthi.. but uppu seedai became soft and was not crispy whereas when I took from the oil it sounded crackling and seemed hard. And the vellaiya seedai when I made medium balls and put in the oil it started to split. So the round shape didn't retain at all. May I know what's my mistake?
    Thank you so much. Your blog s really lovely!

    ReplyDelete
    Replies
    1. Padhu SankarAugust 15, 2017 at 2:47 AM

      The temperature of the oil is very important. It should not be too low or high.

      Delete

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