Krishna Janmashtami: Healthy Recipes By TONEOP



Published on: 18-Aug-2022


10 min read




Kajal Tharwani


Krishna Janmashtami: Healthy Recipes By TONEOP

Krishna Janmashtami: Healthy Recipes By TONEOP

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Hare Krishna! The auspicious day of Lord Krishna's birth is here. A day that is celebrated with zeal, excitement, love and devotion. Lord Krishna is believed to be the powerful soul and incarnation of lord Vishnu. 

He was born in Mathura around 5,2000 years, which is why Mathura is called Krishnabhumi. But, do you know the best thing about this day? It is the food! 

Janmashtami and food have a unique relationship. The day witnesses the preparations offered to Lord Krishna, keeping his love for milk and milk products in mind. 

It is a significant festival for Hindus, and they keep fast (vrat) on the same day. The devotees break their fast after performing the Janamashtmi Pooja, symbolic of  Krishna Janam. 

Meanwhile, they sing songs and shlokas. The idol of Lord Krishna is decorated with new clothes, jewellery and mukut. 

Keeping the spirit of the celebration and marking the 5429th birth anniversary of Lord Krishna, TONEOP has come up with healthy recipes to make your celebration happier and healthier. 

Table of Contents 

1. Kuttu Atta Dahi Vada 

2. Dhaniya Panjiri 

3. Rajgiri Cheela 

4. Pumpkin Burfi 

5. Papaya Halwa 

6. Gopalkala Recipe 

7. Banana Kofta 

8. Fruit Chat

1. Kuttu Atta Dahi Vada 


  • Buckwheat flour/Kuttu atta - ½ Cup
  • Cumin seeds - ¼ tbsp
  • Ginger - ½  tsp 
  • Raisins (Kishmish) -  1 tsp 
  • Yoghurt - 1 Cup 
  • Roasted cumin powder - ½ tsp 
  • Pepper powder - ½ tsp 
  • Rock salt- as per taste

Preparation Method 

1. Whisk ½ cup kuttu atta with ½ cup of water. 

2. Add chopped ginger, cumin seeds and raisins. 

3. In a pan, heat oil and make small pakoda from the batter on medium heat till golden. 

4. Drain the oil and keep it aside for a few minutes. 

5. Take two glasses of water in a bowl, add ½ tsp salt, and then add pakoras. 

6. Let them soak for 1 or 2 hours. 

7. Churn the curd well with 2 tbsp of water and salt. 

8. Squeeze the vada gently and arrange them on a serving plate. 

9. Drizzle enough curd over them. 

10. Sprinkle roasted cumin powder, pepper powder and chopped coriander. 

11. The delicious Kuttu atta Dahi vada is ready to serve. 

2. Dhaniya Panjiri 


  • Coriander powder  - 2 Cup 
  • Desiccated coconut - ¾ cup 
  • Raisins - 4 tbsp 
  • Melon seeds - 4 tsp 
  • Ghee - 8 tbsp 
  • Mishri - 1 ½ Cup 
  • Lotus seeds - 1 Cup 
  • Almonds - 4 tbsp 
  • Powdered green cardamom - 1 tbsp 
  • Jaggery powde- as per taste

Preparation Method 

1. Preheat ghee in a flat-bottomed pan and stir fry the lotus seeds and nuts until they turn golden brown. 

2. Heat the ghee again in the same pan and add coriander powder to it. 

3. Cook the coriander powder for 8-10 mins over low heat. When you notice a rich aroma from the powder, turn off the flame. 

4. Transfer the coriander powder into a mixing bowl and add cardamom powder, coconut, melon seeds, lotus seeds, raisins and almonds. 

5. Add the required amount of jaggery powder to the entire mixture.

6. Mix it well, store the mixture in an airtight container and serve whenever you want. 

3. Rajgiri Chilla 


  • Rajgiri Flour - 1 Cup 
  • Curd - ½ tbsp 
  • Oil - tbsp 
  • Rock - as per taste
  • Lukewarm water for batter. 

Preparation Method 

1. Mix the rajgiri flour with water and curd. 

2. Make a thick, smooth batter. 

3. Allow the batter to rest for 15-17 minutes. 

4. Heat oil in a non-stick Tawa and pour half a ladle of batter. Spread evenly using the back of your ladle.

5. Cook it on both sides until crispy. 

6. Repeat the process and make a few more cheelas. 

7. Serve it hot with any chutney of choice.

4. Pumpkin Burfi 


  • Besan - 1 Cup 
  • Grated Pumpkin - 1 Cup 
  • Milk - ½ Cup 
  • Ghee - 1-1 ½ Cup 
  • Cardamom Powder - 1 tsp 
  • Muskmelon seeds for garnishing
  • Chopped cashews for garnishing
  • Jaggery powder- as per taste

Preparation Method 

1. Add besan to a pan and lightly roast it over low heat till you get a pleasant aroma. 

2. Add 1 tsp ghee and saute grated pumpkin separately for a few minutes. 

3. Combine besan, sauteed pumpkin, milk and jaggery powder in a pan. 

4. Stir continuously to avoid lumps in the mixture. 

5. Over medium heat, stir continuously for a few minutes till the mixture starts to thicken. 

6. When it gets thicker, turn off the flame. 

7. Add cardamom powder to the mixture and leave it to cool down.  

8. Transfer the mixture to the ghee-greased plate and leave for a few minutes. 

9. Sprinkle muskmelon seeds and some chopped cashews on the top and cut them into square pieces. 

5. Papaya Halwa 


  • Grated Papaya - 4 Cups 
  • Any neutral oil/ghee - 2-3 tbsp 
  • Jaggery Powder - 2-3 tbsp 
  • Green cardamom powder - ½ tsp 
  • Almond Powder - 2 tbsp 
  • Cashews - 12-15 halved 

Preparation Method 

1. Heat oil or ghee in a pan and add grated papaya. 

2. Stir and cook on a low flame for about 15 minutes.

3. Once the fruit releases its juices and changes its colour, add jaggery powder. 

4. Mix it well and continue cooking for the next 20 minutes. 

5. Once you observe that the oil is separated, add almond powder and stir. 

6. Cook until the whole papaya halwa has gotten together for the next few minutes. 

7. Add cashews and cook for a few minutes. 

8. Serve it hot.

6. Gopalkala Recipe 


  • Poha/ Rice flakes - ½ Cup 
  • Boiled milk - 3 tbsp 
  • Curd - ¼ -½ Cup 
  • Jaggery Powder- as per taste
  • Black salt- as per taste
  • Cucumber - 2tbsp, cubed 
  • Ghee - 1 tsp 
  • Cumin seeds - ½ tsp 
  • Green chilli - 1 finely chopped
  • Ginger - 2-3 pieces 

Preparation Method 

1. Wash the poha and remove all the debris. 

2. Add milk, curd, butter, salt and sugar. 

3. Mix it, and let it soak for a few minutes. 

4. Heat ghee and temper cumin seeds, green chilli, curry leaves and cumin pieces in a pan. 

5. Add this to poha mix with cubed cucumber pieces. 

6. Mash the poha well and serve. 

7. It gets thick over time. So add more curd, mix well and serve. 

7. Banana Kofta 


  • Raw bananas - 3 medium 
  • Water - 1½ Cups 
  • Cashews - 10 Chopped 
  • Ginger - ½  tsp finely chopped 
  • Green chilli - 1 
  • Crushed black pepper - ½ tsp to 1 tsp 
  • Cumin powder - ½ tsp 
  • Mint leaves - 1 tsp finely chopped 
  • Buckwheat flour Or Amaranth flour - 2 tsp 
  • Ghee - 2 tbsp 
  • Rock salt- as per taste

Preparation Method 

1. Add three unripped bananas to a pressure cooker and add 1 ½ cups water. 

2. Pressure cook for three whistles. 

3. Once they are warm, peel them off. 

4. Mash them in a bowl with a potato masher. 

5. Add all the ingredients, except oil. 

6. Now, shape them into patties. 

7. Heat 2 tbsp of ghee in a pan and place the koftas. 

8. Cook them on both sides until golden brown. 

9. Drain the koftas on the kitchen paper towels. 

10. Serve with chutney as per your choice. 

8. Fruit Chat


  • Banana - 1  medium
  • Apple - 1 medium
  • Pomegranate Arils  - ⅓ Cup 
  • Papaya - ½ Cup
  • Cucumber - ½  medium 
  • Rock salt- as per taste

Preparation Method 

1. Wash and cut all the fruits 

2. Mix them in a bowl. 

3. Add rock salt as per taste. 

4. Serve chilled. 

The above recipes are not only easy to make but are also healthy. So try these delicious fasting recipes on the Janmastmai and enjoy one of the year's best festivals. Radhe Radhe! 


TONEOP is a platform dedicated to improving and maintaining your good health through a comprehensive range of goal-oriented diet plans and recipes. It also intends to provide value-added content to our consumers.  



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