Tag Archives: krishna janmashtami

Butter Murukku Recipe / Vennai Murukku Recipe / Easy Murukku Recipe – Diwali recipe


Butter Murukku is murukku made with butter, it was delicious and melts in mouth. Usually murukku/chakli would be crunchy but here this one melts in mouth. Also it’s very easy, simple and can be prepared in minutes. As the name, you should not replace butter with oi or ghee, then you won’t get the perfect taste. I prepared this yesterday for Krishna Jayanthi/Janmashtami but I was about to over by now ;P.

Check out my other snack recipes in this link: https://madraasi.com/recipes/snacks/ and CLICK HERE for more Krishna Jayanthi recipes. Let us move on to the recipe…

It’s Friday and I am taking this to Fiesta Friday #84 hosted by angie@thenovicegarderner.


  • Rice flour – 2 cup
  • Besan flour / Kadala maavu – ¼ cup
  • Gram flour / Pottukadalai maavu – ¼ cup
  • Butter – ¼ cup (room temperature)
  • Cumin seeds – 1 tsp
  • Asafoetida – a pinch
  • Salt to taste
  • Oil for deep fry


  • Take rice flour, besan flour, gram flour, butter, asafetida, cumin seeds and butter in a wide mouth bowl, mix them well. Sprinkle water little by little and knead it to a fine non-sticky dough.
  • Take the muruku/chakli mould and grease it with oil.
  • Heat oil in a kadai, wait until oil is very hot.
  • Divide the dough into small portion and fill it in the mould.
  • Now press the murukku/chakkli to the oil.
  • Cook in medium flame, swap the side when the ooze sound or bubbles comes down.
  • Remove it and drain the oil. Bring it to room temperature and store it in an air-tight container.

Store in an air-tight container, so that it stays fresh for almost a week time.





Akkaravadisal is a sweet dish prepared with rice, moong dal and sugar. It resembles the same as that of our sweet but there are few differences between them, we use more milk compared to pongal, moong dal is little less compared to pongal and then here I have used sugar but jaggery can also be used.

When I googled for Gokulastami recipes, I found this as one of the most important one and then started preparing it. It was too delicious, simple and easy to prepare and the most important is consumes less time. This one among the festive recipe and can be offered to god, a best offering to Lord Krishna on Janmashtami. Let us move on to the recipe…

Since it’s Friday, I am taking this to Fiesta Friday #84 hosted by Angie@thenovicegarderner.


  • Raw rice / Pacharisi – 1 cup
  • Moong dal – ¼ cup
  • Sugar – ½ cup
  • Milk – ½ litre
  • Ghee / Clarified butter – 3 tbsp
  • Cashew nuts – 10 nos
  • Raisins – 8 nos
  • Saffron – few strands


  • Wash and drain the water from the rice and moong dal.
  • Roast rice and moong dal in a tbsp of ghee/clarified butter until nice aroma comes or it starts turning golden brown.
  • Pour in 3 cups of milk and a cup of water, pressure cook for 2 to 3 whistles.
  • Remove the lid, when the pressure subsides.
  • Keep the pressure cooker in low flame, pour in another cup of milk along with saffron threads.
  • Add in a tbsp. of ghee/clarified butter and give a stir.
  • Add in the sugar, when its thickening.
  • Stir well and let it cook until it gets thicken.
  • Meanwhile, heat ghee/clarified butter in a small kadhai, roast cashewnuts and raisins, wait until cashew nuts turns golden brown.
  • Pour it over the rice and give a stir, keep in low flame for a min.
  • Remove from fire.

Serve hot.

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.