Sri Krishnastami

Yesterday,we visited ISKCON Temple in LA on the occasion of "Krishnastami" and another reason was going to the temple is Yesterday was Gopi's birthday . We felt a great divine and spiritual experience at temple.Devotees are enchanting Bhajans and Kirthans and "Mangal Aarathi" has been performed for deities.See here for more information at ISKCON.Com
We have a tradition of performing "Gokulastami" in our house.We purchased Krishna Murthi's from temple Gift shop - "Govinda's Imports".Temple is having Govinda's Buffet with pure vegetarian food for diners.

ISKCON,3764,Watseka Ave,Los Angeles,California

Know more about Krishnastami

"Krishnastami" Rituals:
Little Krishna's foot steps are drawn with rice flour mixed with water from the entrance of the house to pooja room .It shows that Lord Krishna entered into the house.Decorating Lord Krishna Murthi and offering prasadam with Tulasi Dalam,Pushpam(Flowers),Dhoopam(Incense Sticks) ,Deepam,Panchagajjayam and chanting Lord Krishna asthotram ,Vishnu Sahsra Namam and doing mangal harathi in the evening and especially "Unjal seva" for little Krishna.

Lord Krishna - Krishnastami Pooja - Dhoopam ,Deepam ,Prasadam

Unjal Seva (Dolotsava) for Little Lord Krishna

Unjal Seva (Dolotsava) held last evening for Little Lord Krishna

Prasadam:

Navaneetham(butter) mixed with milk and fruits for little Lord Krishna

Palakayalu

Rava Ladoo

Ingredients
Rava/Semolina(Bombay rava) - 3cups
Milk - 1/2 cup
Ghee - 1 cup
Sugar - 2 cups
Cardamom - 8 no,crushed
Cashewnuts - 15 no

Preparation:

1.Take a heavy saucepan/kadai ,add 1 tbspn of ghee and add rava to that and roast for light brown color stirring continuously with wooden spatula in low medium heat.If Sooji/Rava size is big I will grind along with sugar in blender for powder.

2.When Rava changes to light brown color add powdered sugar,caradamom pwd and mix well.When sugar melts into rava ,add ghee ,sprinkle milk slowly and mix well for 5 minutes until rava becomes wet.

3.Heat Ghee in a pan and first fry raisins,once they plump up remove from spatula and add cashewnuts and fry for brown color.

4.Add these into rava mixture and remove from stove.Wet hand with 1tbspn of chill milk and shape the rava mixture into small balls.Chill milk prevents your palms from burning.You can moisten with ghee /oil also instead of milk if rava mixture is luke warm.Shelf will more if you don't add milk to ladoos . Ladoos can be shaped into round balls if mixture is hot.

5.Allow to cool these Rava Ladoos and store in an airtight container.

Chegodilu

Ingredients
Maida - 2 cups
Rice flour - 1/2 cup
Ghee - 3 tspn
Ajwain / Vamu /Omam seeds - 5 tspn
Asafoetida - a pinch
Red Chilli pwd - 3 tspn( it depends on how hot you like.)
Salt to taste
water (sufficient for making dough)
Oil for deep frying

Preparation:

1.Sieve the both flours and mix into a bowl.Add melted ghee ,warm water ,salt,red chilly pwd,ajwain seeds ,asfoetida and knead well for a fine dough.

2.Cover with a damp cloth and leave it for 15 minutes.

3.Take the dough into a small ball size and roll it like a long pencil by using your palms.

4.Cut this long dough string into 2 ½ " pieces and join the two ends to make a "Ring".Make rings in the same manner with the whole dough.

5.Heat Oil in a Kadai,if the oil is enough hot for deep frying slowly drop these chegodi's into hot oil.Fry into golden brown color and strain on tissue paper to remove excess oil. Once cool if it is a festival then offer to god as "Naivedhyam" and a Great evening snack with a cup of Hot Coffee.

6.Store in an airtight container and "CHEGODILU" lasts for 3 weeks.

Friuts

Pistachio -Green Peas Doodh Peda