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Gokulashtami / Krishna Jayanthi

Divine Celebrations: Embracing the Spirit of Krishna Jayanthi

Posted on Aug 7th, 2017
by Sowmya Venkatachalam
Categories:
  • Festival
Krishna Jaynthi
Reading Time: 3 minutes

Gokulashtami, also known as Sri Krishna Jayanthi, is a grand celebration that commemorates the birth of Lord Krishna, who took birth over 5000 years ago during the 28th year of the Dwapur Yug. This festival holds a special place not just in India, but across the globe, uniting Hindus in joyful reverence for their beloved Lord Krishna.

Observed on the 8th day following the Avani Avittam function, Gokulashtami (Sri Krishna Jayanthi) involves fasting from dawn, culminating in a sacred sunset pooja dedicated to Lord Krishna. Devotees offer a sumptuous spread of sweets and neivedhyams, including milk, curd, butter, Aval (poha), fruits, and an array of delectable sweets, with butter being a cherished favorite of Lord Krishna.

Krishna’s endearing childhood memory of indulging in stolen butter, often causing it to spill on the floor, is reenacted symbolically. Devotees create small footprints, leading from the house’s entrance to the pooja room, to honor this cherished moment in the life of Lord Krishna.

As the sun sets in the evening, devotees come together to perform a heartfelt pooja in honor of Lord Krishna. The offerings to the Lord include a delectable array of items such as butter, fruits, Vella Seedai, Coconut Seedai, Uppu Seedai, Appam, Thattai, Aval, and an assortment of other delicious delicacies. This sacred ritual is a testament to the deep devotion and love that people hold for Lord Krishna during the auspicious occasion of Gokulashtami

Gokulakshmi / Krishna Jayanthi Recipes:

Uppu Seedai | Salt Seedai
Uppu Seedai (Salt Seedai) is one of the important and traditional neivedhyam dish for Krishna Jayanthi (Gokulashtami) festival. Though we prepare many Prasad on this auspicious day, Seedai is unique and one of the important Prasad.
Check out this recipe
Uppu Seedai / Salt Seedai
Vellai Seedai | Sweet Seedai
Vella Seedai is another Important Prasad we prepare on the auspicious day of Gokulashtami (Krishna Jayanthi). Rice flour is concocted with jaggery and cardamom and dumplings are made and deep fried to make this yummy Vella Seedia.
Check out this recipe
Vella Seedai
Nei Appam
Nei Appam is a one of the common sweet made for the Thirukarthigai festival. The appam dough is made using rice flour and jaggery mix which is further cooked on the ghee.
Check out this recipe
Nei Appam
Aval Puttu
Aval is one of the favorite food for Lord Krishna. Aval Puttu is one of the simple sweet that we can make for an offering to Lord Krishna. Aval Puttu is made using Aval (Poha), Jaggery and grated coconut and seasoned with cashews.
Check out this recipe
Aval Puttu | Poha Sweet Puttu
Sweet Ava Recipe
Sweet Poha, Very simple, yet traditional offering on the auspicious day if Krishna Jayanthi / Gokulashtami. Poha is just mixed with strained jaggery juice is a quick and easy to make Prasad on this auspicious day!
Check out this recipe
Sweet Aval
Thenkuzhal Recipe
Thenkuzhal Murukku is a popular savory snack usually made for festivals especially for Diwali and Krishna Jayanthi. It's a crispy and tasty snack made using rice flour and urad dal flour.
Check out this recipe
Thenkuzhal Murukku
Coconut Seedai
Coconut seedai is a traditional dish made in our home every year for Krishna Jayanthi.A very simple to make seedai with a rich flavour of coconut.
Check out this recipe
Aval Kesari Recipe
Indulge in the sweetness of Aval Kesari - a delectable South Indian dessert. Our easy-to-follow recipe will guide you through creating this mouthwatering delight. Discover the perfect blend of flavors and textures with Aval (Poha) Kesari. Perfect for any celebration. This can be served as neivedhyam for the Gokhulashtami.
Check out this recipe
Aval Kesari Recipe | Poha Kesari Recipe | Flattened Rice Kesari
Seepu Seedai
Seepu Seedai Recipe is a traditional yummy snack made with rice flour, dal and coconut milk. A very crunchy and crispy snack usually made during Diwali or Krishna Jayanthi festivals. A crunchy and tasty snack!
Check out this recipe
Seepu Seedai Recipe

 

 

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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

31 Comments Hide Comments

Anonymous says:
September 2, 2010 at 2:29 am

Dear Subbu,
I love your recipes…I am a busy single working professional and I needed easy and quick simple Brahmin recipes….this is one of the best web sites I have come across…

I have been searching for Brahmin, Kothamilli rice recipes all over till I found it on your website…THANK YOU

Your krishna janmasthami recipes make my hungry…

thank you
SK

Reply
subbuskitchen says:
September 2, 2010 at 4:25 pm

Thanks SK

Reply
Abitha says:
September 3, 2015 at 2:49 am

Hi Mami.. can we use the bought rice flour for vella seedai instead of soaking the rice and powerding it? Dos it make any difference ?

Reply
subbuskitchen says:
September 4, 2015 at 12:02 am

Surely you can use it. But some brands are not working. I use Lakshmi Rice flour. Just roast the store bought rice flour once for couple of minutes and then use it

Reply
Deepa Rangarajan says:
September 4, 2015 at 10:38 am

Hi Mami, I have Manna Rice flour-is it good or should I make rice flour at home?

Reply
subbuskitchen says:
September 5, 2015 at 12:50 am

Some brands sometimes doesn't come out good. I have not tried manna brand. I always prefer homemade rice flour But if you have a time constraint, then try a small quantity and if it turns out good, then you an use.

Reply
Anonymous says:
August 20, 2011 at 6:50 am

Dear Subbulakshmi Maami,

Thanks for your great receipes !

Coconut seedai recipe page has some error, can you please put that for us. My aathukar and myself love it. Also those tips and tricks to avoid making it too hard to bite.

Thanks,
Sneha Varadharajan

Reply
subbuskitchen says:
August 20, 2011 at 2:53 pm

Hi Sneha

Thanks for letting me know. We have fixed the error. Now you can see the seedai recipe.

Thanks

Reply
Anonymous says:
August 6, 2012 at 7:03 am

Dear madam,

Am so happy to have 'discovered' this site. Thankyou for taking so much of trouble to explain at length all the authentic recipes of Brahmin community. Please let me know when is krishnashtami this time ?

Reply
hemalatha kumaraswamy says:
August 7, 2012 at 2:30 am

I have no grandma to teach me this authentic receipes. My mom always scared of me (being lone abroad)making any dishes with oil pan so she never teach me any.Thanks so much for your posts. i love it!

Reply
jayashree venkat says:
August 9, 2012 at 3:45 pm

Thank you very much for the vella cheedai receipe.After 20years in kitchen experience i finally made the Vella Cheedai.

Reply
Unknown says:
August 22, 2013 at 4:58 am

Mam, thank you for the recipe details. Other than vella seedai are there any ashtami sweet bakshanam that we can make for swami neiveidhyam. Since am working, I feel, i cannot do all these at a stretch but didnt want to stop anything..I can make payasam and aval..other than that pl suggest few things mam.

Reply
subbuskitchen says:
August 22, 2013 at 10:15 am

Hi,

Thanks for your query. If you feel you dont have time for vella seedai, you can make aval puttu and appam for neivedhyam.

Reply
Vidya says:
August 27, 2013 at 12:48 pm

Hi Mam,

Can you please post about how to celebrate this festival in iyengar style?

Reply
Anonymous says:
September 8, 2013 at 10:31 am

Hi Aunty,

Will you tell me how much would be the quantity of 1 cup ?

Reply
subbuskitchen says:
September 9, 2013 at 12:25 pm

Hi,I generally use 200ml cup. But 1 cup should be considered as 1 measure.

Reply
Anonymous says:
August 15, 2014 at 3:59 pm

mami,
thank you for all your wonderful recipes and also details about poojas – if every year you can update the festival and say this year observe janmasthami/deepavali on this day etc it will be great. you are doing a wonderful job and appreciate this service your are providing and if you can add how these function differ for shaivaites versus vaishnaviates it will be great. many thanks

Reply
Return Gifts says:
April 23, 2015 at 6:33 am

Hi its a good information provide. thanks for sharing.
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Reply
priya vasant says:
September 5, 2015 at 8:27 pm

Hello subbus kitchen,
Thanks a lot for the post enjoyed making all the delicacies following ur post and everything cane out so well including vella cheedai!!! Looking forward for next festival recipies!!!

Reply
Uma Srinivasan says:
September 21, 2015 at 2:37 pm

Hello Mami
Your recipes are authentic and useful to many of us. I love the detailed manner in which you describe each recipe. Thank you

Reply
Prabha says:
August 26, 2016 at 1:56 am

Namaskarams Mami. Tried out all your recipes for gokulashtami and everything came out well. Thanks. You are doing a great job. Thanks.

Reply
meenu says:
July 1, 2017 at 11:06 am

Krishna was the son of Devaki and Vasudeva and his birthday is celebrated by Hindus as Janmashtami, On this auspicious day workship lord krishna to get a blessings and lead a peace life.Know more about lord krishna click here

Reply
meenu says:
July 19, 2017 at 11:59 am

krishna jayanthi mainly dedicated to lord krishna.On the special day workship lord krishna to get a lot of blessings.Read More

Reply
lakshmi says:
July 20, 2017 at 11:58 am

Gokulashtami is also a religious festival in the hindu calendar, the birth of Lord Krishna. Janmashtami is celebrated on the eigth day of the Krishna Paksha of the Shravana month.On this auspicious day perform krishna jayanthi puja to get a major benefits.Read More

Reply
Teja Sri says:
September 11, 2017 at 7:18 am

Its a fabulous blog i have ever read in past days. search jobs near by you in chennai.

Reply
Parvathi Pavithra Rajendran says:
September 9, 2019 at 8:14 pm

seepan epadi seiyvathu. share the recepie

Reply
Sowmya Venkatachalam says:
September 10, 2019 at 1:13 am

Are you asking for Seedai recipe?

Reply
R.Poonguzhali. says:
August 9, 2020 at 6:29 pm

Your recipes are awesome mam. Please post mainji pickle preparation.

Reply
Sowmya Venkatachalam says:
August 10, 2020 at 4:03 am

Thank you Ponguzhali. Please refer this recipe for maainji pickle – https://www.subbuskitchen.com/mango-ginger-pickle-recipe-maa-inji/

Reply
Rajeswari says:
August 11, 2020 at 8:36 pm

I did as per your ratio, initially it is, crisp after some time it got soft, can we again refry it please help

Reply
Sowmya Venkatachalam says:
August 12, 2020 at 6:10 am

yes we can refry it. As I said in tips section, we need to deep fry in low flame till all the bubble vanishes. Otherwise initially it seems crispy and later becomes soft and chewy

Reply

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