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Kitchen staples on Krishna Jayanthi
On the birthday of Lord Krishna, butter murukkus, laddoos, payasam, vella and uppu seedai are prepared in most households. Here we share few quick recipes for the auspicious day
By
migrator
migrator
Chennai
AVAL LADDOOÂ
Aval or poha or beaten rice laddoo is a delicious snack, which can be made in minutes during festivals or any occasion, especially when numerous food items need to be prepared. These are offered to Lord Krishna on Krishna Jayanthi. Extremely light, they are hard to resist.
Ingredients:Â
Poha/aval/ beaten rice: 2 cups
Roasted gram: ¾ cupÂ
Sugar: 1 cup
Cashewnuts: 10Â
Raisins: 8Â
Ghee/Clarified butter: 3 tbsp.
Method:
- Roast poha/aval /beaten rice in a kadhai with a tsp of ghee /clarified butter for few minutes or until it starts turning golden brown. Transfer it to a plate.Â
- Roast roasted gram in a kadhai with ½ tsp of ghee / clarified butter for 2 minutes or until it start turning golden brown. Transfer it to the plate.Â
- Bring the roasted ingredients to room temperature.Â
- Grind the roasted ingredients together to a fine powder. Put it to a bowl.
- Grind the sugar to fine powder and transfer it to the bowl.Â
- Heat the leftover ghee / clarified butter in a kadhai , add in cashewnuts and raisins and roast until the cashewnuts turns golden brown and raisins double in size.Â
- Pour it to the grounded powder and mix it well with a wooden spoon.Â
- Take a small portion of flour and hold it tightly within your palms and bring it to round shape (small ball).Â
- Place it in a plate and serve fresh laddoos.
BUTTER MURUKKU
Butter murukku is fried in butter (a favourite of Lord Krishna), is delicious and rich. It has the crunch of the murukku at the same time melts-in-mouth. It is very easy to make and can be prepared in minutes. Do not replace butter with ghee , then you won’t get the perfect taste. It is offered to Lord Krishna along with lot of sweets on Krishna Jayanthi. It is one of the very few savouries prepared for the festival.
Ingredients:Â
Rice flour: 2 cupsÂ
Besan or kadala maavu: ¼ cupÂ
Gram flour or pottukadalai maavu: ¼ cupÂ
Butter: ¼ cup (room temperature)Â
Cumin seeds: 1 tspÂ
Asafoetida: a pinchÂ
Salt to tasteÂ
Oil for deep fry
Method:
- Take rice flour, besan, butter, asafoetida, cumin seeds and butter in a wide bowl, mix them well. Sprinkle water little by little and knead it to a fine non-sticky dough.Â
- Take the murukku/ chakli mould and grease it with oil.Â
- Heat oil in a kadhai, wait until oil is very hot.Â
- Divide the dough into small portions and fill it in the mould.Â
- Now press the murukku/ chakkli out of the mould and put it in the kadha i with the oil.Â
- Cook in medium flame, turn the murukku around when bubbles start appearing.Â
- Once it is golden brown, remove it from the kadhai and drain the excess oil by placing on a napkin.
- Bring it to room temperature and serve fresh. If you plan to store some, use air-tight container.
Recipes: Deepa of the blog Madraasi – Tamilian Tales
Other popular food on Gokulashtami
Besan laddoo
At home, Krishna Jayanthi pooja is done by offering flowers and murukku, laddoo and payasam to the idol or photo of Lord Krishna. Besan laddoos are a really popular option. Loaded in ghee and made with gram-flour, these melt-in-mouth laddoos are loved by all. The golden yellow colour and aroma of roasted besan, while it is being prepared can make anyone salivate.
Masala vada
Freshly prepared crisp masala vadas are another favourites that does the rounds on most festivals and occasions. Made with a batter of kadalai parappu or chana dal with coriander leaves and green chilli, masala vadas are a popular tea-time snack. It provides the much-needed relief to the palate, that craves for some savoury post an avalanche of sweets on Krishna Jayanthi.Â
Paruppu payasam
Payasam is associated with most auspicious occasions in Tamil households. Moong dal(Pasi Paruppu) payasam is made by sweetening moong dal mash with jaggery. The mixture is thinned with coconut milk and flavoured with cardamom and other spices. Topped with cashews, raisins and almonds, it serves as a lovely dessert as well. It is one of the most looked forward dishes of Gokulashtami.
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