12 Janmashtami Prasad Recipes for Krishna Ji

Let us discuss 12 Janmashtami Prasad Recipes items that can be offered to him during the midnight celebration of the festival. Also, it will make you happy to know that these mouthwatering foods are actually beneficial for the human body after an entire day of fasting.

1) COCONUT LADDUS

Ingredients:

• A tin full of condensed milk
• 2 cups of dried coconut powder
• 1/2 a cup of cherries

Method: Take one and half a cups of dried coconut powder and condensed milk and mix them in a bowl. Stir the same on a low flame for around 10 minutes. Keep the mixture away for a while until it cools down a bit and then start forming them into shapes of laddus. Each laddu is to be rolled into the desiccated coconut powder and decorated nicely with cherries. Tasty coconut laddus are now ready to eat.

2) CHAKLIS

Ingredients:

• 4 cups of rice flour (dried & washed)
• 1 cup of urad dal
• ghee or hot oil for dough
• 2 teaspoons of white sesame seeds
• salt for taste.

Method: First, for around 10 minutes, cook dal in the pressure cooker. Excess water is to be drained and ground into a smooth paste. Now mix the paste with rice flour, salt, and sesame seeds. Mix it well with hot oil. Add water if required. Now chaklis are to be prepared with a well-oiled chakli-making device with a single or 3-holed plain disc. Start preparing small chaklis on top of a thick polythene sheet. Deep fry a few times before you store it in an air-tight container.

3) BREAD MURUKKU

Ingredients:

• 1 cup of Bengal gram flour
• ½ cup of rice flour
• 8-10 slices of bread
• 1 tsp of powdered salt
• ¾ tsp of red chili powder
• ¼ tsp of asafetida powder
• 1 & ½ spoons of hot oil for the dough
• oil for frying purposes.

Method: Separate the brown crust from the bread slices. Dip 1 slice in water and remove it as soon as possible. Now squeeze out the water. Pinches of rice flour, gram flour, chili powder, and salt are to be added to the squeezed bread. Mix properly. The thick dough is to be prepared by pouring hot oil and asafetida powder. Sprinkle some water too. You can use a star disc or ribbon disc as per your choice. Fill the dough in a properly-oiled chakli-making device. Squeeze it directly into hot oil for the preparation of murukkus. Keep frying until it turns light brown over a medium flame. Now, serve it with love.

4) GROUNDNUT CHIKKI

Ingredients:

• 1 & ½ cup of groundnuts
• 1 cup of sugar
• 2 tablespoons of ghee

Method: Take a kadai and roast the groundnuts using moderate heat. Brush off the groundnut skin when it cools down. Take a thick pan and melt sugar in it on a low flame. Keep stirring at continuous intervals. When the sugar turns light brown in color, remove the pan from the flame and add nuts to it. Remember to still keep stirring. Quickly pour the mixture onto a greased plate and cut it into desired shapes of your choice.

5) SHANKARPALI

Ingredients:

• 1 cup of sugar
• ½ cup of oil for deep frying
• 2 cups of maida
• 1 pinch of salt

Method: Sugar, oil, and 1 cup of water are to be mixed in a vessel for the boiling process. It is ket for cooling. Sprinkle some salt when the mixture cools down. Soft dough is kneaded by adding maida little by little. Now start molding big balls. Each ball is to be flattened into round shapes with the help of a rolling pin. Cut diamond shapes with the help of a knife. The pieces are to be lifted with care and deep-fried until they are golden brown in color. Delicious Shankarpali is now ready.

6) PHIRNI

Ingredients:

• Milk (800 ml)
• Sugar (100 gms)
• 3-4 strands of saffron in milk
• 1 pod of green cardamom
• 40 gms of basmati rice
• 2 drops of rosewater
• 2 drops of kewra water
• 2 drops of Kesari essence
• 1 pinch of Kesari food color
• A few pista& cashew nuts

Method: Basmati rice + sugar is to be ground into a coarse mixture. Boil the milk till it gets reduced to 3/4th of its quantity. Separately, green cardamom, pista, and cashew nuts are ground into a fine powder. While milk is being boiled, add the rice + sugar mixture, pista + cardamom powder, and allow it to boil. Kesari essence, rosewater, kewra water, and the Kesari color are now added just before removing the container from the stove. On cooling, the entire mixture is transferred to a clay bowl. Garnish it beautifully with chopped almonds, saffron strands, and chopped pista. Keep it in the refrigerator for 15-20 minutes and serve it chilled for excellent taste.

7) CHITHUNDAI (SWEET BALLS)

Ingredients:

• 2 cups of coconut gratings
• 1 cup of jaggery powder
• ¼ tsp of cardamom powder
• cashew and raisins
• Oil for deep frying (for the filling).
• ½ cup urad dal
• ½ cup rice flour
• 1 tsp of butter
• A pinch of salt (for covering)

Method: Urad dal is to be soaked for 2-3 hours, then drain and grind the same into a smooth paste until it becomes fluffy. Salt and butter are to be mixed until the mixture becomes fluffy, rice flour is to be added & finally mixed properly. A batter of a very thick coating consistency is to be made by adding the above to the ground paste. Make sure to cook the coconut gratings + jaggery till it is blended properly and dried. The rest of the filling ingredients are to be added and mixed well. Make balls that are the size of lemons. Oil is to be heated, each ball is dipped into batter and deep fried till it becomes golden brown and crisp. Drain and store the same on cooling.

8) BESAN LADDU

Ingredients:

• 225 grams of ghee
• 350 grams of castor sugar
• 1 tablespoon of chopped cashew nuts
• 1 tsp of chopped almonds
• 1 tsp of pistachio

Method: First, roast besan in ghee on a low flame and keep stirring the same for avoiding pumps. Remove it from the flame and keep it away for cooling. Sugar and cashew nuts are added to the besan mixture and mixed well. Finally, give them the shape of laddus and devour the delicacy.

9) MAAKHAN MISHRI

Ingredients:

• Homemade white butter or makhana
• Mishri or sugar crystals (in generous amounts)

Method: It is the easiest dish possible to make by mixing homemade butter and mishri together. Once a proper mixture is formed, you have to refrigerate it for an hour. Done! I had to mention this as Maakhan Mishri is Lord Krishna’s favorite. If you ever visit Vrindavan, this amazing prasad is served in tiny clay pots with lids.

10) MAKHANA PAAG

Ingredients:

• Lotus seeds (makhana)
• Milk
• Ghee
• Powdered sugar

Method: Make sure to cook sugar and milk together to form a thick consistency. Add the roasted makhanas to the same and allow it to cool. Within a span of 15 minutes, your crispy Makhana Paag will be ready to serve. This simple prasad is surely served on Janmashtami eve as it is quite delicious.

11) DHANIYA PANJIRI

Ingredients:

• ½ cup grounded coriander powder
• 1-2 tablespoons of ghee
• ¼ cup of powdered sugar
• Almonds
• Cashews
• Raisins
• Desiccated coconuts (optional)

Method: Roast the fresh coarsely ground coriander powder with ghee. Keep it for cooling and add to it the powdered sugar + chopped almonds + cashews + raisins. As per taste, some like to add desiccated coconut as well. Serve delicious dhaniyapanjiri to your loved ones.

12) SHRIKHAND

Ingredients:

• Greek yogurt
• Powdered sugar
• Cashews
• Cardamom powder
• Almonds
• Pistachios
• Milk
• Saffron

Method: Saffron should be crushed and mixed with warm milk. Keep stirring it and keep it to one side. Saffron milk, powdered sugar, and Greek yogurt are to be mixed together in a bowl. To prevent a runny consistency, avoid whisking the shrikhand too much. Lastly, add cardamom powder and nuts. Cover the mixture and chill in the refrigerator till it is to be served. The taste of Shrikhand is best when you serve it chilled.