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Janmashtami special Prasad thali | How to make Prasad thali | Janmashtami special recipe

Shri Krishna Janmashtami is celebrated all over India to mark the birth Anniversary of Lord Krishna. All temples will be decorated with lights and flowers and at midnight, Krishna Janam” will be celebrated in most temples and houses. On this special day people use to make special bhog/Prasad for lord Krishna. Today I share 4 types of Prasad recipe named mawa pak, dhaniya panjiri, panchamrut and makhan mishri. These recipes are easy to make so do try them this festival season.

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Recipe video


Janmashtami special Prasad thali | How to make Prasad thali | Janmashtami special recipe

Author Nehas Cook Book
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Thali, Vrat
Cuisine Indian
Servings 3 servings


Mawa pak

  • ¼ cup cashew
  • ¼ cup almonds
  • ¼ cup melon seeds
  • 1/4 cup gond
  • 1 cup makhana - lotus seeds
  • 1 cup grated coconut
  • ½ cup khoya
  • ½ tsp cardamom powder
  • 2 cup sugar
  • 1 cup water

Dhaniya panjiri

  • 7-8 cashews
  • 7-8 almonds
  • 7-8 raisins
  • ¼ cup dry coconut
  • ¼ cup khas khas
  • ½ cup coriander powder
  • ½ cup sugar
  • Some tulsi - basil leaves


  • ¼ cup warm milk
  • 1 tbsp sugar
  • 1 tbsp curd
  • 1 tbsp honey
  • 1 tbsp ghee
  • Some tulsi - basil leaves

Makhan mishri

  • 1 cup makhan
  • 1 tbsp mishri - sugar
  • Some tulsi - basil leaves


Mawa paag

  • Heat ghee in a pan; add cashew, almonds, gund, and melon seeds separately for 2-3 minutes and take out on a plate.
  • Now add 2 tbsp ghee and roast makhana till it becomes crispy. Then dry roast coconut in the same pan.
  • In a mixture jar, add cashew-almond, makhana, and gund separately. Grind into a coarse powder.
  • In a pan, add sugar and water. Mix well and cook sugar syrup till it reaches 1 string consistency.
  • After 15 minutes, add powdered Foxnuts, powdered gum, powdered almonds and cashew nuts, roasted coconut, roasted melon seeds, roasted khoa, and cardamom powder. Mix well and cook for 3-4 minutes on low heat.
  • Remove from heat after 4 minutes. We will spread this mixture in a container and set it on a large slab.
  • Allow it to cool down for 30 minutes. While it is warm cut it into the shape of Barfi and let it sit for another 2 hours.
  • After 2 hours, remove from the container and Paag is ready to be served.

Dhaniya panjiri

  • Heat ghee in a pan, add cashew, almond, and raisin. Roast it.
  • Now add khus khus and coconut separately. Roast it and take it out in a bowl.
  • Then add 1 tbsp ghee and add coriander powder in it. Roast it and take it out in a bowl.
  • In a bowl, add all ingredients with powdered sugar and mix well.
  • Garnish with tulsi leaf and serve.


  • In a mixing bowl, add warm milk, sugar, curd, honey, and ghee. mix well and garnish with tulsi leaf.

Makhan mishri

  • In a mixing bowl add makhan and mishri. Mix well and garnish with tulsi leaf.
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