40+ Amazing Janmashtami recipes | Gokulashtami recipes

Dhaniya Panjiri

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Ingredients:

• 1 cup coriander seeds
• ½ cup powdered sugar or misri
• 7-8 makhana (foxnuts)
• 1 tablespoon raisins
• 8-10 almonds, slivered
• 8-10 whole cashews, chopped
• 10-12 pistachio, slivered
• 1 tablespoon melon seeds
• 5-6 green cardamom, seeds powdered
• 3 tablespoon ghee
• Few fresh Tulsi leaves (Holy Basil)
• Rose petals (optional)

Method:

1. In a pan, slightly roast the coriander seeds for couple of minutes, so that they lose the moisture and are lightly fragrant.
2. Cool completely and grind to a semi-course powder.
3. Heat the ghee and lightly fry the dry fruits till golden. Remove from heat and add to the powdered coriander. Add the powdered sugar, cardamom powder, tulsi leaves, and rose petals.
4. Mix well. Panjiri is now ready.
5. Store it in an air-tight container, in a cool dry place. Dhaniya Panjiri stays good for up to a month.

Makhan Mishri

Preparation Time: 10 minutes

Ingredients:

• 200g Fresh white butter
• 50 g mishri

Method:

1. Mix the fresh white butter and the mishri. Refrigerate until served.
2. To offer as prasad, make small laddu of the makhan mishri.

Makhana Paag

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Ingredients:

• 50 g makhana (foxnuts)
• 3 cups sugar or misri
• 50g dry coconut
• 1 tablespoon ghee

Method:

1. Using mortar and pestle, break the makhanas into smaller pieces. Cut coconut into slices.
2. Heat the ghee and lightly fry the coconut slices till golden. Remove immediately. Fry the makhanas in the remaining ghee till golden. Remove from heat.
3. In a large pan, take 1 cup water and 3 cups sugar. Bring to a boil. Stir till the sugar is completely dissolved. Boil for 5-6 minutes or till the syrup starts foaming and you have a syrup of 2-string consistency ready.
4. Add in the fried makhana and coconut and stir continuously till the mixture turns frothy.
5. Optional: You can add dry fruits of your choice - almonds, cashews, pistachios, melon seeds.
6. Remove on a greased thali (tray) and allow to set for 2 hours. Break into pieces before offering.

Panchamrita

Preparation Time: 10 minutes

Ingredients:

• 1 cup yoghurt
• 1 cup cow's milk
• 1 tablespoon cow's ghee
• 1 tablespoon pure honey
• 1 tablespoon sugar or misri powder
• Few holi basil leaves (tulsi)

Method:

Mix all the ingredients. Panchamrita, prasad is ready for the offering.

Meva Kheer

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Ingredients:

• ½ litre Milk
• 5 tablespoon Sugar or misri
• ½ cup makhana (foxnuts)
• ½ cup mixed dry fruits - almonds, cashews, raisins, pistachios, chopped
• 3-4 green cardamon, seeds powdered
• Few saffron strands, optional
• 2 tablespoon cow's ghee

Method:

1. In a pan, add a tablespoon of ghee and roast the dry fruits. Remove them to the plate. Now, add the remaining ghee and roast the makhana for a few minutes. Remove it to the plate.
2. Add milk to the pan and bring it to a boil. Cook till the milk is slightly reduced.
3. Add in the roasted dry fruits and the makhanas. Add the sugar and cook for 8-10 minutes till the kheer is slightly reduced. Remove from heat.