Madappalli - Temple's Kitchen

Janmashtami/Krishna Jayanthi

Janmashtami day is an important day for Hindus. The festival of Janmashtami is celebrated as the birth day of Lord Krishna who was born as the incarnation of Lord Vishnu in Dwapar Yug . The festival is celebrated on the eighth day (Ashtami) day of the dark fortnight of the month of Avani(August-September) in the Hindu calendar.

From Periyazhvar's Tirumozhi

Celebrations:

The festival is observed with Ras Lila and Dahi Handi celebrations for two days in the country. While the Rasa lila re-creates the flirtatious aspects of Krishna's youthful days, the Dahi Handi celebrate God's playful and mischievous side, where teams of young men form human pyramids to reach a high-hanging pot of butter and break it. This tradition, also known as uriadi, is a major event in Tamil Nadu on Gokulashtami.

Janmashtami in Mathura

Kutti Krishna is particularly fond of milk, butter and sweets. People indulge in making delicious Sweets and desserts for Lord Krishna.

They decorate their houses with flowers, imprints of HIS Divine Sri Krishna's feet entering to the entire house. Moreover, many people observe a Nirjal fast during the day, as a part of the celebrations.

The fast is broken after Janmashtami Puja. During both the types of Janmashtami fast, people pass their time by singing bhajans of Lord Krishna and chant mantra. They would not consume the sweet dishes or any other food unless and until they have been offered to Lord Krishna.

On the occasion of Janmashtami, I extend my greetings and good wishes to all my blog readers.

Recipes for Janmashtami (Please see the links)

Almond Cashew Burfi Ambalapuzha Pal Payasam

Unni appam

Ashoka Halwa

Sweet appam
Madhu vargam

Puzhungal Arsi Murukku Puzhungal Arsi Thattai

Uppu seedai
Navaneetham

Vella seedai
Thenkuzhal

Mull Thenkuzhal

Vadai

Thattai Coconut Burfi

Unniappam Kalkandu Sadam

Thirattipal Kasi Halwa

Thattai - 3

Janmashtami/Krishna Jayanthi

From Periyazhvar's Tirumozhi

Celebrations:

Janmashtami in Mathura

Kutti Krishna is particularly fond of milk, butter and sweets. People indulge in making delicious Sweets and desserts for Lord Krishna.

On the occasion of Janmashtami, I extend my greetings and good wishes to all my blog readers.

Recipes for Janmashtami (Please see the links)

Almond Cashew Burfi Ambalapuzha Pal Payasam

Unni appam

Ashoka Halwa

Sweet appam
Madhu vargam

Puzhungal Arsi Murukku Puzhungal Arsi Thattai

Uppu seedai
Navaneetham

Vella seedai
Thenkuzhal

Mull Thenkuzhal

Vadai

Thattai Coconut Burfi

Unniappam Kalkandu Sadam

Thirattipal Kasi Halwa

Thattai - 3

Vella Seedai

Vella seedai is must sweet for Janmashtami. For me, preparation of Vella seedai is always tricky. Here is the tip for best vella seedai.

Tips:

While shaping seedai marbles don’t press them tight.
All ingredients must be also free from impurities.
The dough should be moist and non-sticky.

Preparation Time : 15 Mins
Passive Time : 30 mins
Cooking Time ; 20 Mins
Recipe Category : Festival, Sweet, Neivedyam
Recipe Cuisine : South Indian

Ingredients:

Rice flour- 1 cup

Urad flour - 2 tbsp.

Grated Jaggery 3/4 cup

Cardamon powder 1 tablespoon

Til seeds 1 teaspoon

Grated coconut 1 teaspoon

Ghee 1 tablespoon

Coconut oil 1 teaspoon

Cooking oil for deep fry

Water 1/4 cup- ½ cup

Method:

Heat the rice flour in pan. Let the color start changing to brown (take off flame when the color just starts changing. Don’t let it become fully brown). Spread on a newspaper and let it cool.
Dry fry the urudh dhal in a pan. Let the color change, switch off the stove. Keep aside for cooling. Make it a nice powder in a mixie. Keep aside. (If you using readymade Urdh flour, dry fry it for one minute).
Dry fry the coconut and til for a minute. Keep aside.
In a kadai, add the water and the jaggery, Heat it. As soon as all the jaggery melts, switch off the gas.
Strain it using a steel strainer to remove dirt in jaggery. Let the jaggery water cool down.
Take a bowl, mix rice flour, Urdh dhal flour, Elachi powder, til (ellu), coconut, coconut oil and ghee . Use a whisk to gently bring all the ingredients together.
Now add the mixed flour little by little and keep stirring. Add flour till the dough consistency is such that you can make round balls. Cover it and keep aside for 30 minutes.
After 30 minutes, with your hands make a soft ball and put it on the newspaper.
Heat the cooking oil in a kadai. Keep the flame on medium low.
Add the balls to the oil once heated from the side of the kadai. Do not throw it into oil.
When the seedai has fried a little, turn it over using a long handled spoon so that it gets fried evenly on all sides. Wait till color changes to a little dark brown and take it out.
Put it in a vessel and drain the excess oil.
Vella seedai ready to Offer to Lord Sri Krishna as neivedhayam.