Janmashtami Recipes: Bhogi Kheer, Aloo Shak and more

As you gear up to celebrate Krishna Janmashtami on August 28, don't forget to try these easy to make recipes and share them with your loved ones.

Krishna Janmashtami commemorates the birth of the Lord Krishna and is an important festival celebrated across the country.

On this day, people make preparations from rice, milk, ghee and curd to please the Blue God and also share the same among friends, neighbours and relatives.

We bring you some of the simplest traditional recipes you can try at home this Janmashtami.

1. Dahi Undi

(Serves 6)

Ingredients

• 2 cups cooked rice
• 1 ½ cups curd
• ½ tsp mustard seeds
• 2 curry leaves chopped
• 1 green chilli, minced
• 1 tsp oil
• Salt to taste

Method

• Mix curd and rice.
• Add salt and chilli.
• Heat oil and add the mustard and curry leaves.
• Add this to the pre-cooked rice.
• Cool and form small balls.
• Serve cooled.

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Aloo Shak

(Serves 6)

Ingredients

• 3 large potatoes, peeled and cubed
• 1 cup grated coconut
• ½ tsp rye
• ½ tsp jeera
• ½ tsp haldi powder
• 1 tsp chilli powder
• 2 tsp oil
• 4-5 curry leaves
• 1 tsp sugar
• Salt to taste

Method

• Heat oil in a pressure cooker, add jeera, curry leaves and rye and saute.
• When the seeds begin to pop, add two cups water and cook till soft.
• Add sugar, salt and coconut.
• Mix well and bring to boil once.
• Serve hot with puris.

Bhogi Kheer

(Serves 6)

Ingredients

• ½ cup basmati rice
• 1 cup sugar
• 5 cups milk
• 1 tsp cardamom (elaichi) powder
• 2 tbsp powdered almond
• 1 pinch saffron (kesar)

Method

• Cook rice in 1 cup water in a pressure cooker/pan
• Heat milk to a thick creamy consistency.
• Drain the rice and mash
• Add the mashed rice, powdered almonds, sugar, elaichi and kesar powder.
• Continue to cook this on low fire till it is thick and creamy.
• Serve with hot puris.

Kaju Barfi

(Makes 15 approx)

Ingredients

• 1 cup cashewnuts
• 3 cups sugar
• ½ tsp cardamom powder
• Ghee

Method

• Soak the cashewnuts in water for at least six hours.
• Drain and grind them into a fine paste.
• Make a syrup of sugar and bring it to one-thread consistency.
• Slowly add the kaju paste and cook over a low flame, gradually adding the ghee while stirring continuously.
• When the mixure leaves the sides of the pan, add the eliachi powder.
• Grease a thali and evenly pour the kaju mixture into the thali.
• Allow it to cool.
• Cut it into desired shapes -- triangles, diamonds , squares etc.
• Serve cold.