Krishna Janmashtami is an Hindu festival that celebrates the birth of Lord Krishna, believed to be the eighth avatar of Lord Vishnu. Krishna Janmashtami is also known as Krishnashtami, Gokulashtami, Srikrishna Jayanti and Sree Jayanthi. This year it’s going to be observed on two consecutive days – 2nd and 3rd September. The first one is for Smarta Sampradaya and other one is for Vaishnava Sampradaya (ISKCON).
Krishna was born in Mathura(Braj region), in North India, According to tradition, He is believed to be born at 12 in midnight. Many People observe fast until the birth of Krishna on Janmashtami till midnight. In this region, a common custom is the performance of Krishna Lila, a folk drama consisting of scenes from Krishna’s life. Across India there will be ceremonies and prayers at temples dedicated to Krishna.
There are many customs developed based on Krishna’s Bal Leela. One of them is – in Maharashtra known as Govinda. Krishna in his childhood used to love milk and butter so much that people had to keep it out of reach safe at home. And then Krishna and his friends used to get them by climbing games and different tricks and ideas.
In Mumbai, People celebrating Dahi Handi festival ( Govinda). Earthen Pots containing butter and buttermilk are suspended high in every streets. Then Teams of boys and girls form human pyramids to break the pots. Teams are awarded who are able to break pots in their first attempts.
Each year, this day is celebrated with lots of faith and enthusiasm to welcome our beloved ‘Kanha’ (one of many names of Krishna) to this world. Special prasads are prepared on this auspicious day to please and welcome lord Krishna. Kanha loved milk very much so, I am sharing a simple recipe of Sabudana Kheer. As people do fast on this day so this we can have it as prasad. It is also known as tapioca payasam. Hoping He will surely come to my home …….
- 5 Cups of whole milk ( 1 ltr approx)
- 3/4 Cups of Sugar
- 1/2 Cups of Sabudana/ Sago pearls/ tapioca
- Few Saffron strands
- 1/4 Tsp of Cardamom powder
- 1 Tbsp of finely chopped Almonds
Wash nicely Sago pearls and soak them in water for 2-3 hours ( small size), Medium size sago pearls need 5-6 hours of soaking.
Heat a heavy bottomed pan with milk in it on slow – medium flame. Stir in between so it does not stick to bottom of the pan. Boil the milk till it rises nicely. Sometimes when you add Sago pearls without boiling, milk gets coagulate. Now is the time to add the soaked Sago pearls. Let the flame be low-medium and cook by stirring it in between. Cook until sago pearls become soft and translucent. It will take about 10-15 minutes approx.
Now in a small bowl mix hot milk with few saffron strands with help of a spoon. Now add this saffron milk and sugar to the pan. Cook on medium to low flame, stirring in between for 5-7 minutes. See nice translucent sago pearls will come on top, sugar will also dissolve nicely and milk turns to be thick. Close the flame and garnish it with Cardamom powder and finely chopped almonds.
Sabudana kheer tends to get thick due to starch of sago pearls. If you take sago pearls more than 1/2 cup, then kheer will be thick in consistency. And it tends to thicken and become more creamy after cooling. Then you will need to add boiled milk with sugar in it. Enjoy ……..Creamy smooth cream is easy to digest too.