By Suprita Mitter
August 23, 2024
Janmashtami celebrates the birth of Lord Krishna. Lord Krishna is lovingly called ‘Makhan Chor’ (butter thief) because he adored makkhan (butter) and relished stealing it from homes in Vrindavan. On this occasion, the process of preparing prashad with love and care is as significant as the offerings themselves.
Makhan or freshly churned butter, mixed with mishri (rock sugar) is probably the most commonly made and the most iconic offering made for Janmashtami. Fresh, unsalted butter is churned and mixed with small crystals of mishri.
Panjiri is a traditional prashad made in many North Indian households during Janmashtami. It is considered to be a highly nutritious dish made with whole wheat flour roasted in ghee, sugar, and a mixture of dry fruits, nuts, and edible gum (gond).
This popular Indian sweet is often offered as prashad during religious festivals, including Janmashtami. The soft, melt-in-your-mouth texture and sweet taste make it a delightful offering for Lord Krishna, who is known to have a fondness for milk and dairy products.
Sabudana Khichdi is a light, gluten-free dish made from tapioca pearls (sabudana), often prepared during fasting periods in India. On Janmashtami, it serves as a filling prashad dish.
Gopalkala is a traditional dish from Maharashtra, often referred to as Lord Krishna’s favourite food. It is made by mixing poha (flattened rice) with yoghurt, cucumber, grated coconut, green chilies, and mustard seeds.
Makhana Kheer is a rich Indian dessert made from makhana (fox nuts), milk, and sugar, flavoured with cardamom and garnished with nuts. It is delicious and perfect for festivals and special occasions.
Charnamrit when translated means, ‘nectar from the feet of the Lord.’ Charnamrit is made from a mixture of milk, yoghurt, honey, ghee, and tulsi leaves. Sometimes, a small amount of gangajal (holy water) is also added.