Krishna Jayanthi is celebrated to enjoy the birth of Lord Krishna in the world. He is a god of Love, prosperity and health.he taught the rules and definition of life to ous by his life history and Bhagavat Geetha.

Krishna likes to eat butter and sweets. So on Janmashtami, we make snacks, sweets, and savories and celebrate his birth.

below we have pictured the most famous items or recipes made on Krishna Jayanti and steps to prepare it easily.

1. Krishna Jayanthi recipe - Homemade Butter

Butter is our Infant Krishna's favorite dish.it's so special making it in the home.

Collect Pal aadai or malai from the milk daily and store it. once the required amount of aadai reached, you can make butter.

Transfer it into the wide bottomed container and pour water into it.

Wip like a cream or beat it using matthu till becoming frothy.

Continue it for 6mins the thick layer is formed and collected in one area.beat continuously.

Once the froth completely collected stop beating.Pour chill water into it and wash it fully.

Keep aside with water for atleast 5mins.then dry the water into it and store it in a container.

Refrigerate and serve it.

watch here:

2. Uppu Seedai

Prepare rice flour by soaking it in water for 3hours and let it dry in a cloth.

Grind it into a fine flour and sieve it finely.

Roast some amount of urad dal and make it a fine coarse powder,

Mix both the flours by adding butter, coconut, sesame seeds, salt.

Add water slowly into the mixture and mix weel to form a soft pilable dough.

Then make small rolls like a peanut or mini goli's and let it dry in a newpaper or spread to dry up the moisture.

Heat the oil then add seedai rolls and deep fry it in a medium low flame. fry until it becomes golden brown.

Dry it in a tissue papper and serve.

3. Wheat flour Seedai

It is as same as the uppu seedai.

Take a required amount of wheat flour and steam it for 20mins.

Let it cool and clear the lumps in it then seive it to a fine powder.

Add urad flour, sesame seeds, coconut, salt and mix well with water and butter.

Then follow the above mentioned steps in Uppu seedai.

4. Aval Halwa

Soak aval or poha in water for 10mins rinse it well and drain the water in it.

Heat ghee in a pan fry dry fruits and kept aside.

In the same pan add poha and saute for 3mins then add milk into it.

Once the milk boiled, mash the poha finely using a smasher.

Add sugar as you required and food colour(optional).

Add ghee little by little and cook until ghee gets separated from poha.

Now add fried dry fruits in it and mix well. Delicious Poha halwa is ready!!!

5. Vella Seedai

It is to be prepared as same as uppu seedai or wheat seedai.

Prepare the jaggery syrup and add it while mixing the flours.

Continue the same mentioned in the seedai process.

6. Thenkuzhal Murukku

Boil water and take rice flour, urad flour, jeera, salt, butter in a bowl.

Add water little by little in the mixture and make a soft dough.

Now make a cylinder shape of dough and put it in a murukku press.

Heat oil in a strong base. then press slowly the dough in a circular shape.

Drop the murrukku in a oil and fry it in a medium flame. make sure it cooked well both sides.drain oil.

Store it in a airtight container.

7. Kai murukku

Grind rice into a perfect batter. add urad dal flour, butter, jeera, salt, sesame seeds and mix well.

The batter should be smooth and flexible nor tooo tight.

Greese your fingers with oil or ghee.and keep a lid on a cloth.

Take a lemon sized dough and twist it slowlly in your fingers with the required number of layers.

Keep it aside in a cloth. fry it in oil still becomes golden.

Dry oil and store it in a airtight container.

8. Homemade Ghee

Collect the required amount of butter and heat it in a wide stong based bottom container in a low flame.

Keep stirring butter melts down.

Once got melted let it boil until the sound of boiling stops.

After some time it will turn gold colour, add some rock salt and turn off the flame.

Cool it and store in a clean container.

Yummy homemade ghee is ready!!!

9. Rava Appam

Take a bowl and add rava into it.

Pour water into it up to the immersing level.

Set aside for an hour, add wheat flour, maida flour, sugar and a pinch of salt in it.

Add water and mix it into a thick batter.

Add cardamom powder, coconut and mix well.

Heat oil and put the spoon of batter.

Cook until it becomes like complete puff and golden color.

Cook both sides well and drain in a tissue paper.

10. Paal payasam

Heat the pan with ghee, fry the dry fruits and keep aside.

Same pan roast vermicelli with ghee and add more water.

Boil it unti the vermicelli cooks.

Add sugar,cardomaon powder to the payasam and cook

Pour boiled milk and stir.

Add the fried nuts into it and stir.

Turn off the flame and serve hot.

11. Aval Payasam

Do as same as the pal payasam.

Instead of vermicelli use poha/aval.

Soak aval in water for 20mins and use it for payasam.

12. Thattai

Dry roast urad and rice flour for 2-3mins.

Soak channa dal in water for 20mins and dry it keep aside.

Dry roast pottukadalai and make it a fine powder.

Take mixing bowl to add all three flours, sesame seeds, chili powder, salt,thing.

Now add water little by little and mix it well. make a soft dough.

Take a cover or leaf apply oil or ghee to it and grease your hands as well.

Take a small ball sized flour flatten it using your fingers and make it in a circular shape.

More thinner you make thattai will be more crispier.

Heat oil and fry the thattai's well.

Cool down and store it in a container.

13. Aval Puttu

Take jaggery and add water.

Crush into powder and boil it.

Make ready in the consistency of syrup and keep aside.

Soak aval for 20mins.

Fry the dryfruits in ghee and keep aside.

Now add dried poha into the jaggery syrup and mix evenly.

Then add coconut crated(optional),cardomon powder and a pinch of salt to taste.

Add fried dry fruits and mix well.

You can serve either hot or cold.

14. Rava Laddu

Roast Rava lightly in a medium flame and keep aside.

Grind sugar to a fine powder.

Grind Rava slightly. (optional)

Grate coconuts and keep aside.

Take a mixing bowl and mix above mentioned ingredients.

Heat ghee and fry cashews and dry grapes till golden brown.

Add it to the mixture along with cardomon powder and mix well by adding ghee.

Break the lumps and make it into a small balls and press tightly. Rava laddu is ready!!

Additional information: you can use boil milk also instead of full ghee but it will be good for 2days only.

15. Aval Kesari

Rinse and soak poha for 3mins and let it drain.

Then grind it as a coarse powder.

Fry the dry nuts in ghee and keep aside.

Add poha in the same pan and roast it until aroma comes.

Boil water and add poha into it.

Once poha cooked well add sugar and cardomon powder.

Sugar gets melted and poha gets separated in a pan.

Add ghee and fried nuts and mix well.

erve hot.

16. Butter murukku

Take a roasted gram and grind it to a fine powder.

Take a amount of besan flour and rice flour and dry roast both.

Take a bowl and add these three flours with sesame seeds, butter, salt and mix evenly.

Add water and make it a perfect pitiable dough.

Put flour in a murukku mould and press gently into the oil.

Don't overcrowd it in oil. fry till golden brown.

Keep aside and store it.

17. Milk Kesari

It is as same as rava kesari.

Instead of adding water, boil milk.

When milk starts boiling add rava little by little and do the same mentioned in rava kesari.

18. Ribbon Pakoda

First rinse the raw rice twice, and soak it in water for 1 hour. Drain water completely and then spread the raw rice in a soft towel and allow it to dry say for 30-45mins.It will be slightly moist only. Then transfer this to a mixer.

Grind it to a fine powder in a mixie in batches.Then sieve it. If you find small balls break and sieve it.

Take coconut in a mixer, add little water and grind it.

Now extract coconut milk, use a strainer to do this. Then dry roast urad dal till golden brown.

Cool down and transfer urad dl to a mixer and grind it a fine powder, Set aside. Take fried gram dal in a mixer.

Grind it to a fine powder and Sieve both the flours together. Discard the rava mixture and collect the sieved flour alone. Heat coconut milk for a minute till it gets hot, don’t boil just heat it up.

Take rice flour, urad dal flour and fried gram dal flour in a mixing bowl, add salt and butter mix well with your hands. Then add hot coconut milk little by little.

Add hot water if coconut milk isnt enough. Form a smooth nonsticky dough without any cracks. Take your seepu seedai press…Now fill the murukku press with little dough.

Now start pressing them into long tapes then cut them into small strips(around 10 cm) on a big board or your kitchen counter. I used my wooden board.

Join the ends of the strips around your forefinger to make cylinders like shown below. Gently remove it and place it. Repeat the same till the entire dough gets over.

Heat oil, to check if the oil is hot just add a pinch of the dough….if it raises immediately then oil is ready…Now carefully add the prepared seepu seedai’s may be 6-7 at a time and fry till golden brown. Drain in tissue paper.

Cool down then store in an airtight container.

19. Kadalai Urundai

Roast peanuts nicely and remove the red skin completely, if you have bought peanuts with the skin. Break as much as possible into half by rubbing the peanuts with your palms.

Dissolve jaggery in 3 tbsp of water on low flame. Filter it to remove impurities.

Boil the jaggery syrup until it reaches the soft ball stage. If you are adding cardamom powder or sukku powder, add it to the jaggery syrup.

Keep the peanuts ready on a plate. Pour the prepared hot jaggery syrup on the peanuts and mix it well with the back of the ladle. When it is warm, either grease your fingers with ghee or dust your fingers with rice flour and make even sized balls out of the mixture.

As it cools, the balls will harden. Delicious Peanut chikki is ready.

Additional information - You can add sukku powder also along with cardamom powder if preferred.

In case, if the mixture harden, when you are making balls, you can reheat it again for a few seconds and continue to make balls when the mixture is warm.



20. Ellu Urundai

Soak the black sesame seeds in water for a night. rub the seeds pressing them in the palm. Some of the husk from the seeds will come off. Strain the water.

Spread the strained and wet sesame seed on a cotton cloth and allow it to dry completely under the sun or fan.

Dry roast the soaked and dried sesame seed in a heavy pan on a LOW FLAME until it starts to pop here and there. Once it starts to burst, the roasting is done. Set aside on a plate.

In the same pan, dry roast peanuts. Roast until the outer skin become dark . Remove from the pan and let it slightly cool. Remove the husk and set aside.

Dry roast the coconut for a minute. keep aside.

When the ingredients are still warm, we will grind everything to a powder.

Take a mixie jar and add in the powdered jaggery, roasted sesame, roasted peanuts and toasted coconut. Pulse several times in a mixie, until its a very very slightly coarse powder.

Make small balls / laddus from the mixture immediately. Its easier to make balls when the mixture is still warm. We like to make small balls that are bite size.

Additional information : If the balls are not forming, add a teaspoon of very hot water, mix well and try to make balls.



You Must Read: How to Celebrate Krishna Janmashtami | Gokulashtami | Krishna Jayanthi