Special Krishna Janmashtami: 5 prasad recipes to make for Lord Krishna’s bhog

Krishna Janmashtami 2022: Krishna Janmashtami or Gokul Ashtami is celebrated with great enthusiasm across the country by Hindus. The auspicious day falls on the eighth day of Krishna Paksha in the Shravana month of Bhadrapad and marks the birth of Lord Krishna. This year, the festival is celebrated on August 18 and 19. The Ashtami Tithi will start at 9:20 p.m. on August 18 and end at 10:59 p.m. on August 19. On this day, besides observing the fast, people offer chappan bhog or 56 bhog items to Lord Krishna and many dishes are prepared with milk and milk products as it is considered Makhan Chor or the favorite of Lord Krishna. (Also Read: Live Janmashtami Celebrations 2022: Janmashtami celebrations in full swing at Dwarkadhish Temple)

On the occasion of Janmashtami, popular chef Pankaj Bhadouria has shared 5 bhog recipes on her Instagram page which can be included in Lord Krishna’s prasad thali.


1. Dhaniya Panjiri

Preparation time: 10 minutes

Cooking time: 5 minutes


1 cup coriander seeds

½ cup powdered sugar

7-8 makhana (fox nuts), quartered

1 tablespoon raisins

1 tablespoon slivered almonds

1 tablespoon of melon seeds

1 teaspoon cardamom powder

3 tablespoons of ghee

Rose petals

1 tablespoon of pistachio chips


Slightly warm the coriander seeds so that they lose their moisture and are slightly fragrant.

Cool and reduce to a fine powder.

Heat the ghee and lightly fry the dried fruits until golden brown. Remove from the heat and add the coriander powder. Add powdered sugar, cardamom powder and rose petals.

Mix well. Panjiri is ready

2. Makhan Michri

Preparation time: 10 minutes


200g Fresh white butter

50g mishri

Method. Mix the mishri with the fresh beurre blanc. Coldness. Make small makhan mishri laddu. Keep cool.

3. Makhana Paag

Preparation time: 15 minutes

Cooking time: 20 minutes


50 g makhana

3 cups of sugar

50g dried coconut

1 tablespoon of ghee


– Spread the makhanas. Cut the coconut into slices. Heat the ghee and lightly fry the coconut slices until golden brown. Remove immediately. Fry the makhanas in the remaining ghee until golden brown. Remove from fire.

– In a large saucepan, take 1 cup of water and 3 cups of sugar. Bring to a boil. Stir until the sugar is completely dissolved. Boil for 5-6 minutes or until the syrup begins to foam and you have a 2 string consistency syrup ready with you. Add the fried makhana and coconut and stir continuously until the mixture becomes frothy. Remove to a greased thali and let sit for 2 hours. Break into pieces before offering.

4. Panchamrita:

Preparation time: 10 minutes


1 cup of yogurt

1 cup milk

1 tablespoon of ghee

2 tablespoons of honey

2 tablespoons panch meva, chopped

A few holi (tulsi) basil leaves


Mix all ingredients.

5. Meva Kheer

Preparation time: 10 minutes

Cooking time: 20 minutes


½ liter of milk

5 tablespoons of sugar

½ cup makhana

¼ cup mixed dried fruit, chopped


Boil the milk. Cook until the milk is slightly reduced. Add chopped nuts and makhanas. Add the sugar and cook for 8-10 minutes until the kheer is slightly reduced. Remove from fire.

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