Janmashtami: Chef Ranjan Majumdar Shares Traditional Recipes

Janmashtami, marking the birth of Lord Krishna, is one of the most joyously celebrated festivals in India. This year, the occasion falls on the 16th of August, 2025, and this is your sign to celebrate Janmashtami the traditional way. Since Lord Krishna’s love for butter, milk, and sweets is rather popular, food other than the bhog holds a special place in the celebrations.

From the classics like makhan mishri, a favourite of Bal Gopal, to the elaborate sweets and savouries offered as bhog or prashad, here are some time-honoured recipes you cannot miss. Specially curated by Chef Ranjan Majumdar, the Executive Chef at Mayfair Spring Valley Resort, Guwahati, these are just perfect to add to your Janmashtami spread.

Also Read: All About Janmashtami Feasts Across India To Celebrate Lord Krishna's Birth

Makhan Mishri

Ingredients:

• 200g fresh white butter (makhan)
• 100g crystallised sugar (mishri), crushed or powdered
• Optional: cardamom powder or saffron threads for added flavour

Instructions:

1. Take fresh white butter and whip it lightly to soften it.
2. Gradually add crushed or powdered mishri to the whipped butter and mix gently.
3. If desired, add a pinch of cardamom powder or a few saffron threads to the mixture for added flavour.
4. Serve the Makhan Mishri chilled, garnished with nuts or dried fruits if desired.

Gopalkala

Ingredients:

• 2 cups flattened rice
• 1 cup curd
• 1 cucumber, peeled and grated
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon turmeric powder
• Salt to taste
• Coriander leaves for garnish
• Grated coconut, chopped nuts, or pomegranate seeds for added flavour

Instructions:

1. Rinse the beaten rice in water and drain excess water. Set aside.
2. In a large bowl, mix together curd, grated cucumber, and salt.
3. Add the rinsed poha to the curd-cucumber mixture and mix gently.
4. Heat oil in a pan and add cumin seeds, mustard seeds, and turmeric powder. Let it splutter.
5. Pour the tempered mixture over the poha-curd mixture and mix well.
6. Garnish with chopped coriander leaves and optional ingredients like grated coconut, chopped nuts, or pomegranate seeds.
7. Serve the Gopalkala chilled, ideally during Janmashtami celebrations.

Taler Bora (Palm Pakora)

Ingredients:

• 1 cup palm jaggery (tal), grated
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup water
• Ghee or oil for frying
• Cardamom powder or other spices (optional)

Instructions:

1. In a mixing bowl, combine the grated palm jaggery, flour, baking soda, and salt. Gradually add water to make a thick batter. Mix well.
2. If desired, add a pinch of cardamom powder or other spices to the batter for extra flavour.
3. Heat ghee or oil in a deep-frying pan over medium heat.
4. Using a spoon, drop small portions of the batter into the hot oil. Fry until the pakoras are golden brown and crispy.
5. Remove the pakoras from the oil and place them on a paper towel-lined plate to drain excess oil.
6. Serve the Taler Bora warm or at room temperature.

Vella Aval Upma (Sweet Poha)

Ingredients:

• 2 cups thick poha (flattened rice)
• 1 cup grated jaggery (vella)
• 1/2 cup grated coconut
• 1/4 teaspoon cardamom powder
• 1 tablespoon ghee or oil
• 1/4 cup chopped nuts or raisins (optional)

Instructions:

1. Rinse the poha in water and drain excess water. Set aside.
2. Heat the jaggery in a pan with a little water until it melts and forms a syrup.
3. Add grated coconut and cardamom powder to the jaggery syrup. Mix well.
4. Add the rinsed poha to the jaggery-coconut mixture. Mix gently.
5. Add ghee or oil to the mixture and mix well.
6. If desired, garnish with chopped nuts or raisins.
7. Serve the Vella Aval Upma warm or at room temperature.