Krishna Janmashtami 2021, the birth celebration of Lord Krishna will be celebrated all over India on 30th August 2021. The festival marks the birth of Lord Krishna and is celebrated on the eighth day of the dark fortnight in the month of Sravana (July-August) in India. He was born on the eighth day (Ashtami) in the pious month of Shravana. On the occasion of Janmashtami, devotees celebrate this day with a lot of enthusiasm every year, by holding a day-long fast, offering prayers, and making sweet delicacies for Lord Krishna.
What many devotees keep fast on this day (Janmashtami 2021). If you are planning to observe a Janmashtami fast, you can eat Sabudana khichdi,buckwheat flour (kuttu), amaranth flour (rajgiri atta), water chestnut flour (singhoda atta), samu, barnyard millet (varai) etc.
Kaddu ki sabzi is another popular recipe on this day.
05 Delicious Dishes Prepared During Janmashtami 2021:
It is a creamy, delicious yogurt-based Gujarati sweet dish. Nuts and spices add an exotic flavor. It is usually served with hot puris.
6 cups plain yogurt
2 large pinches saffron threads
2 tablespoons warm milk
4 cups confectioners’ sugar, or to taste
1 teaspoon ground cardamom
¼ cup chopped pistachio nuts
2 drops yellow food coloring (Optional)
Tie a sheet of cheesecloth over a large bowl. Pour the yogurt onto the cheesecloth and place it in the refrigerator for 2 to 3 hours to drain. Press the yogurt firmly with a spoon to release any excess liquid. The remaining yogurt should be thick. Transfer the yogurt to a clean bowl.
Soak the saffron threads in the warm milk for 10 minutes; stir into the yogurt. Add the sugar, pistachio nuts, and cardamom and mix well. Stir the food coloring into the mixture until you get the color you like. Refrigerate until completely chilled, about 1 hour.
You can also eat this as it is one of the most popular fasting dish that is made with sabudana pearls, boiled potatoes, roasted peanuts, and a few spices. This vegan and gluten-free dish are extremely popular in India during the fasting season of Navratri.
Sabudana (sago pearls)
Curry Leaves and chilies
- Wash Saboodana till water clears. Soak in water to about 3 cm/ 1 1/2″ above it, for about an hour.
- Drain in a colander, then spread over a thick cloth for about 1 hour. It is important for the water to drain out very well, as other wise when cooked, the sabudana will stick together in lumps.
- Mix sabudana, peanuts, salt, and chilli powder very well, so that it is coated well with this mixture.
- Heat the ghee and add zeera, lal mirch and kadhi patta. When mirch darkens a bit, add saboodana mixture and turn around over low heat till cooked through. Takes a couple of minutes.
- Take it off the heat, add the lemon juice and mix well.
- Serve garnished with the hara dhania and the green chilies.
Farali sukhi bhajialong with rajgira paratha for Janmashtami 2021:
In this recipe use, amaranth flour which is gluten-free. It is rich in calcium and soluble fires. This flour has a slightly sweet, nutty and earthy flavor. On the other hand, The puffed amaranth flour puri is served with Gujarati style dry potato sabzi.
The puffed amaranth flour puri is served with Gujarati style dry potato sabzi.
Peanuts, sesame seeds and dry coconut
Clove and Cinnamon
Meanwhile, here is the recipe:
Boil The Potatoes in an instant pot
Once potatoes are cool to touch, peel the skin and cut into small cubes.
Take cloves and cinnamon.
Crush using mortar and pestle into a fine powder and keep it ready.
Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle a bit. Then add sesame seeds, within few seconds they will start to pop/fly.
Immediately add green chilies and saute for 30 seconds.
Add boiled potatoes.
Add rock salt, sugar, cloves-cinnamon powder and mix well.
Then add crushed peanuts and dry coconut.
Mix and cook for 2-3 minutes.
Add lemon (lime) juice.
Add chopped cilantro and mix. Sukhi bhaji is ready to serve.
Any Indian occasion is incomplete without ‘kheer’. It is super easy. Made in just 30 minutes from soaked sabudana.
Ingredients Of Sabudana Kheer
1/4 Cup sabudana (tapioca)
4 tbsp sugar
1 cup milk
1/4 tsp Cardamom powder
1 tbsp dry fruits (mixed)
Soak the sabudana in water for 30 minutes.
Cook soaked sabudana in a cup of water until soft.
Add milk, sugar and cardamom powder.
Mix well till the milk thickens.
Cook it till boil. Garnish with dry fruits and serve.
1½ cups steamed peeled and mashed purple yam (kand)
2 ½ tbsp coarsely crushed peanuts
2 tbsp finely chopped coriander (dhania),
optional 1½ tbsp arrowroot (paniphal) flour
½ tsp ginger (adrak) paste
2 tsp green chilli paste
2 tsp sugar
2½ tsp lemon juice
Salt to taste Oil for deep-frying
How to make:
Combine all the ingredients in a deep bowl and mix well.
Divide the mixture into 14 equal portions and shape each portion into a round, flat 50 mm. (2”) Tikki.
Heat the oil in a deep non-stick pan and deep-fry, a few tikkis at a time on a medium flame, till they turn golden brown in color from all the sides.
Drain on absorbent paper. Serve immediately.