Tag Archives: gokulashtami recipe

Easy and Quick Krishna Jayanthi recipes / Gokulashtami recipes / Krishna Janmashtami recipes


Krishna Janmashtami is also known as Gokulashtami, Srikrishna Jayanthi, Janmashtami or Krishna Jayanthi. It is the annual celebration of birth of the Hindu deity Krishna.

Krishna Jeyanthi / Krishna Janmashtami / Gokulastami

Krishna Jeyanthi / Krishna Janmashtami / Gokulastami

This festival is celebrated by Hindus not only in India but also all over the world. This festival falls in between the month August and September. In this occasion people will fast from the morning, they will do Pooja for Lord Krishna by offering sweets.

“Happy Gokulastami to everyone”

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Easy and simple Krishna jayanthi recipes / Janmastami recipe / Gokulastami recipes

Butter is favorite for Lord Krishna and so people offer milk, curd, curd/yogurt, butter, aval/poha/beaten rice for Lord Krishna on this special day. Also devotees draw small footprints form the entrance of the home to the Pooja room stating that Lord Krishna would come to the home and walk over the foot prints.

Video – How to draw the foot prints of Lord Krishna —-

Making of Krishna Jayanthi Recipes –

Here are some of the dishes which are prepared as offering for Lord Krishna, click on the dish for recipe…

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Aval Laddu Recipe / How to make Aval Ladoo / Poha Ladoo recipe – Krishna Jayanthi recipes


Aval /Poha / Beaten Rice laddu is yummy and delicious snack, which can be made in minutes at times of festival or any occasions. These are offered to Lord Krishna on Krishna Jayanthi / Krishna Janmashtami. Also it’s very easy and simple to prepare. Let us move on to the recipe…

Aval Ladoo recipe in youtube / Making of Aval Ladoo –

CLICK HERE for more Krishna jayanthi recipes / Gokulastami recipes / Janmastami recipes and CLICK HERE for more Diwali recipes.

Check out my other snacks recipes in this link: https://madraasi.com/recipes/snacks/


  • Poha/Aval/Beaten Rice – 2 cups
  • Roasted gram – ¾ cup
  • Sugar – 1 cup
  • Cashewnuts – 10 nos
  • Raisins – 8 nos
  • Ghee/Clarified butter – 3 tbsp.



  • Roast poha/aval/beaten rice in a kadhai with a tsp of ghee/clarified butter for few min or until it start turning golden brown. Transfer it to a plate.
  • Roast roasted gram in a kadhai with ½ tsp of ghee/clarified butter for 2 mins or until it start turning golden brown. Transfer it to the plate.
  • Bring the roasted ingredients to room temperature.
  • Grind the roasted ingredients together to fine powder. Remove it to a bowl.
  • Grind the sugar to fine powder and transfer it to the bowl.
  • Heat the leftover ghee/clarified butter in a kadhai, add in cashewnuts and raisins and roast until the cashewnuts turns golden brown and raisins doubles in size.
  • Pour it to the grounded powder and mix it well with a wooden spoon.
  • Take a small portion of flour and hold it tightly within your palms and bring it to round shape (small ball).
  • Place it in a plate.

Also check out our Rava Ladoo recipe, Moong Bean Ladoo recipe, Sesame Ladoo recipe , Paneer Ladoo, Besan Ladoo and Bajra Ladoo / Kambu Ladoo recipe.

Note: Store it in an air-tight container, so that it stays fresh for almost 5 days. You can include few more ghee/clarified butter to the flour if you are not able to shape the laddus.




Rava Murukku recipe / Semolina Chakli


Murukku/Chakli is one among my family’s favorite savory snack. Both my kids love to have this murukku, also they finish it within 2 to 3 days.

Usually preparing murukku is a big process, like soaking the raw rice, then drying it and later grinding to powder. But here in this recipe, nothing like that is needed and was prepared in minutes. My kids loved it a lot.

It was delicious, soft and crunchy with wonderful flavor and attractive color. I prepared this for Krishna Jayanthi/Gokulastami. Let us move on to the recipe…

CLICK HERE for more Krishna Jayanthi recipes.

Check out my other snacks recipe in this link: https://madraasi.com/recipes/snacks/


  • Rice Flour – 2 cups
  • Rava/Semolina/Sooji (unroasted) – 1 cup
  • Water – 2 ½ cups
  • Butter – Lemon sized
  • Cumin seeds – 1 tsp
  • Sesame seeds – ½ tsp
  • Hing – a pinch
  • Chili powder – 1 tsp
  • Salt to taste
  • Oil for frying


  • Boil 2 cups of water in a non-stick kadhai, add in the rava little by little along with little salt and keep on stirring until it gets cooked and thicken (it should come to rolling consistency). Keep on stirring continuously so that lumps are formed.
  • In a wide mouth bowl, take rice flour, butter, cumin seeds, sesame seeds, hing, chili powder, little salt and mix them all together.
  • Add in the cooked rava/semolina to the flour and mix them well by sprinkling little water.
  • Knead it a medium soft dough.
  • Heat oil in kadhai, and now grease the murukku mould with oil and assemble all the parts.
  • Divide the kneaded dough into small portions, press the dough to the hot oil (should do only when the oil is hot).
  • Wait for few mins, till you hear ooze sound, then swap the side of the muruku and wait until it turns golden brown.
  • Remove the murukku, drain the oil, and leave it aside for 5 mins.
  • Store it in an airtight container when it reaches room temperature.

Note: It remains fresh for a week, when stored in an air-tight container, only after it comes to room temperature. If you store the murukku’s in an air-tight container before it comes to room temoaerature, it would becom soggy.