Easy and Delicious Janmashtami Recipes for a Festive Feast

janmashtami recipes

On the auspicious Hindu holiday of Janmashtami, people celebrate the birth of Lord Krishna. Fasting, prayer, and preparing delicious food are hallmarks of the celebration. It is observed on the eighth day, or Ashtami, of the dark fortnight, or Krishna Paksha, in the month of Bhadrapada (August–September), in accordance with the Hindu lunar calendar. We have put together a list of delicious recipes that are sure to please everyone if you want to cook a special Janmashtami feast for your loved ones. These are some Janmashtami recipes that you have to make at home on this auspicious day.

This is a very important occasion that is celebrated with great zeal and devotion by the Hindu community in India and around the world. It is believed that at midnight on this auspicious day, Lord Krishna—the eighth incarnation of Lord Vishnu—was born.

Fasting, devotional singing and dancing, enacting scenes from Krishna’s life, and elaborately decorating homes and temples are common Janmashtami celebrations. The devotees of Lord Krishna observe a 24-hour fast, breaking it only at midnight, the time of the Lord’s birth.

Delicious Janmashtami Recipes to Try at Home

Here are a few traditional and popular Janmashtami recipes:

1.Gopala’s Love: Makhan Mishri

Makhna Mishri Janmashtami recipes

Two of Lord Krishna’s favorite foods were butter (makhan) and sugar (mishri), which are also required Janmashtami recipes. Lord Krishna is often served the sweet delicacy Makhan Mishri on festivals such as Janmashtami. It is composed of sugar and makhan, or whipped butter.


  • 1 cup unsalted butter (at room temperature)
  • 1/2 cup powdered sugar (adjust to taste)
  • 1 teaspoon cardamom powder
  • 1 tablespoon chopped nuts (such as almonds, pistachios, or cashews) for garnishing (optional)


  • Place the unsalted butter in a basin and make sure it’s at room temperature. It should be malleable but not liquefiable.
  • Begin vigorously beating the butter with a spoon or spatula. Beat it constantly until it becomes fluffy, light, and creamy. This process might take some time.
  • Add the powdered sugar gradually to the beaten butter. You can adjust the amount of sugar to your preferred level.
  • Add the cardamom powder to the mixture and beat until everything is well combined and the texture begins to smooth.
  • Spoon the cooked Makhan Mishri onto a platter or serving bowl.
  • As a garnish, you could decide to add chopped almonds, cashews, or pistachios.
  • Serve the Makhan Mishri as a delectable treat or as prasad to your family, friends, and colleagues.

Don’t forget to serve the Makhan Mishri to Lord Krishna before distributing it to other people.

2. Mandatory on Janmashtami: Panjiri

Together with sugar, ghee, dry fruits, and whole wheat flour, panjiri is a nutritious dessert. It is often prepared as prasad and distributed to devotees on Janmashtami.


  • 1 cup whole wheat flour
  • 1/2 cup ghee (clarified butter)
  • 1 cup powdered sugar
  • 1/4 cup chopped almonds
  • 1/4 cup chopped cashews
  • 1/4 cup chopped pistachios
  • 1/4 cup raisins
  • 1/4 cup dried coconut flakes
  • 1 teaspoon cardamom powder


  • Heat a heavy-based pan over low heat before adding the ghee. Allow the ghee to melt gradually.
  • After adding melted ghee, whole wheat flour is gradually roasted. Stirring constantly will prevent burning.
  • Roast the flour until it turns golden brown and smells strongly of nuts. It could take ten or twelve minutes.
  • Once the flour has roasted, remove from the heat and allow to cool for a short while.
  • Add the cardamom powder, chopped almonds, cashews, pistachios, raisins, dried coconut flakes, and powdered sugar to the roasted flour. Everything needs to be well combined.
  • Let the mixture cool completely before putting it in an airtight container to store.

Note: You can adjust the amounts of sugar and dried fruit to your own preferences. Some Panjiri varieties also include edible gum (gond) and melon seeds (magaz) for added taste and texture.

3. Kanha’s Favorite: Panchamrit

Panchamrit janmashtami recipes

Panchamrit, a mystical mixture of five ingredients, is commonly offered during religious rites and festivals like Janmashtami. Worshippers also take it as prasad and consider it to be very auspicious.


  • 1 cup milk (preferably cow’s milk)
  • 1 cup curd (yogurt)
  • 2 tablespoons honey
  • 1 tablespoon ghee (clarified butter)
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon cardamom powder
  • 1 tablespoon chopped nuts (optional for garnishing)


  • Take a clean, dry bowl and begin preparing Panchamrit.
  • Pour the milk into the bowl.
  • Mix the curd well with the milk after adding it.
  • Add the powdered sugar, ghee, and honey to the mixture.
  • Sprinkle the cardamom powder on top.
  • The ingredients are well combined when the sugar dissolves completely.
  • If preferred, Panchamrit can be garnished with almonds or cashews.
  • The moment has come to offer Lord Krishna Panchamrit and give it to him as prasad.

When performing the ritual bathing ceremony known as abhishekam on Janmashtami, the idol or image of Lord Krishna is frequently covered in panchamrit. It is then given out as a blessed offering to followers. Taking a few spoonfuls of Panchamrit as prasad is deemed auspicious.

4. Traditional Temptation: Coconut Barfi

coconut barfi janmashtami recipes

Coconut Barfi, a delicious and well-known Indian dessert made of grated coconut, sugar, milk, and cardamom flavoring, is one of the most popular Janmashtami recipes. Like Janmashtami, it is often consumed and has a rich, creamy texture.


  • 2 cups grated coconut (fresh or frozen)
  • 1 cup sugar
  • 1/2 cup milk
  • 1/2 teaspoon cardamom powder
  • 2 tablespoons ghee (clarified butter)
  • Chopped nuts for garnishing (optional)


  • Once a heavy-bottomed or nonstick pan is heated over medium heat, add the ghee.
  • When the grated coconut starts to take on a golden hue and release a fragrant aroma, add it to the pan and cook, stirring from time to time. Stir continuously to avoid burning.
  • Gradually warm the milk in an additional saucepan.
  • Mix the sugar with the milk until the sugar is fully dissolved.
  • Now add the sweetened milk mixture to the pan with the sautéed coconut. Stir well.
  • Continue heating the mixture over medium heat, stirring constantly to prevent the mixture from sticking to the bottom.
  • Stir the mixture and cook until it starts to thicken and separate from the sides of the pan. It could take ten to twenty minutes.
  • Once the sauce has thickened and started to come together, add the cardamom powder and stir thoroughly.
  • Spoon the coconut mixture onto a ghee-greased square or rectangular plate or tray. Evenly spread it out and smooth the top with a spatula.
  • Optionally, sprinkle chopped nuts (like cashews or almonds) on top and gently press them into the batter.
  • Allow the Coconut Barfi to cool fully and leave it for a few hours at room temperature.
  • After it dries, cut it into square or diamond-shaped pieces.

You are now able to serve your Coconut Barfi. It can be stored in an airtight container for a few days. On Janmashtami, serve it as prasad or enjoy it as a delicious treat with your loved ones.

5. Divine Delights: Mawa Gujiya

Janmashtami is often used to make gujiya, a popular sweet pastry. These crescent-shaped treats are filled with a delectable mixture of mawa (khoya), almonds, and sweetened coconut. These perfectly golden deep-fried Gujiyas symbolize the jovial and mischievous nature of Lord Krishna.

For the dough:

  • 2 cups all-purpose flour (maida)
  • 4 tablespoons ghee (clarified butter)
  • Water for kneading

For the filling:

  • 1 cup khoya (mawa)
  • 1/2 cup powdered sugar
  • 1/4 cup chopped nuts (such as almonds, cashews, and pistachios)
  • 2 tablespoons desiccated coconut
  • 1/2 teaspoon cardamom powder
  • Oil or ghee for deep frying

For sugar syrup (optional):

  • 1 cup sugar
  • 1/2 cup water
  • A few strands of saffron (optional)
  • 1/2 teaspoon cardamom powder


  • In a bowl, combine the ghee and maida, or all-purpose flour. Ghee should be worked into the flour with your fingertips until it resembles bread crumbs.
  • Knead the ingredients until the dough is smooth and firm, adding water little by little. Cover the dough with a moist cloth and let it rest for 15 to 20 minutes.
  • Meanwhile, prepare the filler. When the nonstick pan is hot to the touch, add the khoya (mawa). Simmer the khoya for a few minutes, or until it starts to melt.
  • Now add the powdered sugar, chopped nuts, desiccated coconut, and cardamom powder to the pan. This is the time to fully mix and thicken the mixture. Turn off the heat source and allow it to cool.
  • After the dough has rested, divide it into small lemon-sized balls. Stretch each ball into a small disc that is about 4-5 inches in diameter.
  • A tablespoon of the prepared filling should be in the center of each disc.
  • To seal the gujiya, wet the sides of the disc, fold it in half, and press it into place. You can use a fork to crimp the edges for a decorative pattern.
  • Heat the ghee or oil in a deep fryer over medium heat. Gently place a small number of gujiyas into the hot oil at a time.
  • Fry the gujiyas until they are crispy and golden brown on both sides. They can be taken out of the pan with a slotted spoon and placed on a kitchen towel to absorb any remaining oil.
  • If desired, you can create a sugar syrup by mixing sugar, water, cardamom powder, and saffron threads. Remove the fried gujiyas from the sugar syrup after briefly dipping them in it.
  • Allow the gujiyas to completely cool before serving.

During this festive season, celebrate Janmashtami in style with these delicious recipes that honor Lord Krishna’s passion for food. These dishes, which range from the heavenly sweetness of Gujiya to the buttery goodness of Makhan Mishri, will not only satiate your palate but also infuse your celebrations with a hint of spirituality. So gather your loved ones and treat them to a gastronomic adventure that is full of passion and flavors.