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.
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| Ribbon Pakoda | Butter Murukku | Thenkuzhal | |
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| Rava Ladoo | Aval Payasam | Badam Kheer | |
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| Uppu Seedai | Thattai | Vella Seedai | |
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| Rava Kesari | Mullu Murukku | Paruppu Payasam | |
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| Sweet Appam | Pal 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.
Payasam Varieties
Latest addition
Pottukadalai Murukku (with store bought flour)
Suiyam (coming up next)
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Thats so nice of you to post all the Krishna Jayanthi delicacies in one place Padhu.Thanks a lot.
super tempting collection
Thats extremely useful.Thanks Padma for the compilation.I regularly follow your blog and all the receipies are wonderful.
Wonderful recipes .Thanks for the compilation Padma.Extremely useful.
ranjani
Wonderful looking offerings to the Lord Krishna. Each and every one of them look so inviting . Apt for celebrating Krishna Jayanti.
Deepa
Great collection Padma…
Thank you sooooo much. This time gokulashtami in our home will be a hit for sure.
Lovely collection 🙂
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
hi i have one doubt for urnd vadai can i grind it in mixy
Gayu- Yes, you can grind in mixie
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.
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.
thank u soooooo muuuuuuch this time gokulashtami is going to be a grand celebrations
Thanks a lot.. Seedai was awesome….
nice
Very useful..Thanks
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!
The temperature of the oil is very important. It should not be too low or high.
Padhu gives very clear step by step procedure for all recipes. She has made cooking very easy and enjoyable.
It s a breeze.
Thank u Padhu.