Shree Thakorji’s seva is done with the purest bhav and best of samagri with purest ingredients are used. Thakorji’s bhog is prepared according to various seasons and days.  His food is prepared in the rasoighar and served in the nijmandir. Only black pepper and rock salt is used in the preparation of thakorji’s  food as thakorji being a young child would not enjoy chillie s. However sugar is added in the preparations depending on the food.

Thakorji  is offered bhog eight times a day beginning with mangla bhog and ending with shayan bhog.  During Ushnakal (summer) thakorji  is offered water  with chandan and rose while in the winter he is offered with kesar (Saffron)
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The annakut utsav (annakutotsav) is celebrated on the first bright moon day of the Kartik month in Vikran Samvant. It is the New Year day. It may be one or two days before or after this day according to the situation.

On this day the Annakut (meaning means a pile of various kinds of food preparations) is offered to Shree Girirajji. It is a kind of pushtimargiya yagya. Shree Thakurji guided the vrajvasis to celebrate this festival to raise the importance of Shree Girirajji, and stop the Indrayaag. The purpose of this lila was to relieve them from the illegitimate refuge (Anyashray) of Indra and other deities. Shree Nandarayji, Shree Yashodaji and many other cowherds (Gopas) and cowherdesses (gopis) agreed to the logic of Shree Thakurji and decided to celebrate this festival.
When the Annakut was offered, Shree Thakurji assumed the form of Govardhan and accepted various samagris from the gopas and gopis with His thousands of hands (sahastra bhuja) and relished the samagris of various vrajbhaktas by demanding. This festival was a kind of disregard of Indra, which he considerd as his insult (Indra maan bhung). This act of vrajvasis enraged Indra. Indra in turn commanded his assistants to shower heavy and violent rain over the vrajbhumi and drown it. The terrified the vrajvasis went to the refuge of Shree Krishna and urged him to protect the vraj and vasis, by saying-

Krushna krushna mahabhagtvamnathamGokulamPrabho

Tratumarhasidevannahkuoitad bhaktavatsasalaha

Shree Krishna uplifted Shree Giriraj Govardhan with last finger of the left hand and asked all the vrajvasis to come under Shree Girirajji. He had held the same for seven days. During this Shree Girirajji danced slightly above the last finger with the energy of sweet sound from the flute. Since, Shree Krishna sheltered the vrajbhumi, vrajvasis and the cows; he was awarded the name GOVIND.

Traditionaly, the Vrajvasis used to offer the homage to Indra and perform Indrayaag, at the end of monsoon, when new crop grows in the farms, under the direction of Nandbava. vrajvasis would come with various preparations and worship Indra and other deities. The egocentric deity used to be contented by offerings and the illiteracy of vrajvasis. Shree Thakorji wished to smash the ego of Indra. So, He guided the vrajbhaktas for the Govardhanyaag and stop paying the homage to Indra (Indrapuja).
Shree Girirajji is bhagvad swaroop as well as the Haridasvarya. Thus Shree Thakorji initiated a new tradition Govardhan lila. Some of the agricultural produce -according to our capacity- should be offered to Shree Thakorji first, and then remainder to be used for us. Thus this tradition was initiated by Shree Thakorji only.

After about 5000 years of this, Shree Mahaprabhuji manifested the pushtimarg, and inculcated this tradition of offering into the sevaprakar. This was furthered by Shree Gusaiji

Thus, this adhidaivic mahayagya became the part of seva protocol. Shree Gusaiji maharaj in particular, explained the greater significance of Govardhan puja and annakutotsav. Then, it has become the tradition in the pushtimargiya havelis/temples or vaishnav homes to celebrate the same on the first bright monday of kartik month or one or two day pre or post this day.



  • Gunja
  • Chatgun j a
  • L adoo
  • Chhuti bundi
  • Chhuti bundi
  • White and kesariSutar feni
  • Chandrakala
  • Upareta
  • Baabar
  • Ghaebar
  • Dahino manohar
  • Kharmanda
  • Chhasvad
  • Kapurnari
  • Mewati
  • Idarsa
  • Magas from mung, besan, maida andchoritha
  • Mohanthal
  • Bundi naa ladoo
  • Gol ( Jaggery) naapudla
  • Maalpua
  • Shakkarpara
  • Shiro
  • Thuli
  • Chokha ni khir
  • Sanjab ni khir
  • Sev ni khir
  • Makhana ni khir
  • Menda ni puri
  • Eight types ofSandhana
  • Chun ni puri
  • Farfadia
  • Fiko
  • Vesan ni sunvari-yellow and white
  • Four types of thapdi
  • Jhara ni sev
  • Eight types of Raita
  • Kanji vada
  • Bilsaru
  • Sixteen types ofBhujana
  • sixteen types of saag-sabjis
  • Five types of Bhaat- rice
  • Paatiya Sev
  • Bajari no rotalo
  • Tilvadi
  • Mung
  • Four types of kadhi
  • Tinkuda
  • Chana ni daal
  • Mung ni daal
  • Adad na vada
  • Mungvadi
  • Kacharia
  • Dhokla
  • Papad
  • Mirchivadi
  • Lavingvadi
  • Dhebara




|| Byaru Kije Madan Gopal ||


  • 250 gms mawa (khoya)
  • 100 gms powdered sugar
  • 3 tbsp. Besan (gram flour)
  • 1 cup maida (flour)
  • Ghee for frying
  • ½ cup almond and pistachio powder
  • 1 tbsp. Cardamom powder
  • A few strands of saffron
  • Few slices of almond and pistachio


  • Roast the mawa in a pan till it is dry and separated.
  • Heat besan with tbsp. of ghee and let it cool down.? Mix mawa, sugar, almond and pistachio powder and besan. Mix well and form the desired shape of balls.
  • Mix ½ cup slightly warm ghee with 3 tbsp. powdered sugar and keep aside.
  • Add 3 tbsp. of liquid ghee to the flour and form a soft dough.
  • Roll into thin oblong puri and put the ball prepared in the step 3 above on one side, and fold the puri to cover the ball. Press lightly and cut off with katori so that the additional part of puri is cut off.
  • Deep fry in ghee on low flame.
  • When cold, cover with the mixture prepared in step no. 4.
  • Repeat with the remaining ghari.
  • Sprinkle slices of almond and pistachio.



  • 2 cups All purpose flour (maida)
  • 11/2 tbsp fine grained semolina or rice flour
  • 2 tbsp curd (plain yogurt)
  • 11/4th cups warm water
  • 1/2 tsp saffron threads
  • 3 cups sugar
  • 22/3rd cups water
  • 1/2 tsp green cardamom seeds powder
  • 11/2 tbsp kewra water or rose water
  • Ghee for frying


  • Mix the flour, semolina or rice flour, curd and 3/4th cup of the water in a bowl
    (preferably a ceramic bowl). Mix well with a whisk.
  • Add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
  • Set aside for about 2 hours to ferment.
  • Whisk thoroughly before use.
  • Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
  • Heat Ghee in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
  • Deep fry them until they are golden and crisp all over but not brown.
  • Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
  • Leave for at least 4-5 minutes so that they soak the syrup.
  • Take the jalebi out of syrup and serve.

Milk barfi



  • 4 cup Whole Milk
  • 4 tsp fresh Lemon Juice
  • 4 tblsp dried Milk Powder
  • 6 tblsp powdered Sugar (Cheeni)
  • 6 tbsp Ghee
  • 1 tsp Cardamom Powder
  • 2 sheets Edible Silver Foil (Varak)


  • Heat the milk slightly and curdle it by adding the lemon juice.
  • Then hang it up in a muslin cloth to drain for Approximately3 hours.
  • The milk solids are turned into cheese now.
  • Kneed this well with the milk powder and sugar.
  • Heat the ghee in a heavy pan and add the cheese mixture.
  • Stir-Fry over very low heat until the ghee separates.
  • Remove from the heat and mix the cardamom powder.
  • Allow to cool slightly.
  • Knead again to blend.
  • Pat into a flat cake and cool completely.
  • Cut into squares and decorate with silver foil (Varak).


Magaj (Besan ladoo)


  • 1 cup Besan (Chickpea flour),
  • 1/2 cup Ghee (or as required),
  • 1/2 cup Sugar (Powdered),
  • 1/2 Cardamom powder,
  • 2 tbsp chopped nuts,
  • 2-3 tsp milk,
  • A handful of raisins,


  • Mix the besan and ghee.
  • Heat on high flame for 5-6 minutes, first stir after 2 minutes and add ghee as required.
  • Then after 2 minutes stir and this time you sprinkle about 1 – 2 tsp of milk.
  • Again after 1 minute stir.
  • Stir till you get desired brownness and aroma.
  • Let it cool add sugar, cardamom powder and raisins.
  • Mix well and then again 30 minute put in microwave.
  • Now add nuts and using your hands and make ping pong size balls.
  • If you not success making balls than you add milk and make magaj.

Tip: Not use too much of milk otherwise ghee come out.

Boondi na Laddoo


  • 1 cup Besan
  • 1 pinch Kesar
  • 1 pinch Cardamom powder
  • 1 tbsp Rice flour
  • 1 tbsp Melon seeds
  • 1 tbsp Broken Cashew nut
  • 2 cups Oil Sugar
  • 1 cup Water
  • Ghee For Frying


  • Mix the flour, rice flour, and colour.
  • Make a smooth thick batter. Heat the Ghee. Take the batter and pour it over a sieve with round holes.
  • Tap it gently with a spoon so that small balls of dough fall into the Ghee. Make the balls and keep aside. Heat the sugar and water till reaches 1/2 thread consistency.
  • Mix the kesar, melon seed and cardamom powder and fried boondies. When the mixture is still warm make into balls. Bondi Laddoo are ready to be served
  • If the mixture cools balls cannot be made as the sugar crystallizes.


Pineapple Shreek hand


  • 1 Kg. fresh Curds
  • ½ k g sugar
  • cardamom powder
  • saffron melted in little water and ground finely
  • 2 cups finely chopped pineapple


Method :

  1. Tie curd s in a muslin cloth and hang f or at least 6 – 8 hrs.
  2.  Remove fro m cloth and add sugar, mix well and keep aside f or 1 hour mixing occasionally.
  3.  Pass through a sieve to get a uniform consistency adding saffron an d cardamom powder .
  4.  Add chopped pineapple an d mix well.
  5.  Garnish with thin pineapple slices and dashes of saffron.
  6.  C hill well and serve Shreeji

Instead o f Pineapple you can use :

  1. Finely chopped dry fruits to make Dry Fruits Shreekhand


Shakar Para


  • All-purpose flour
  • Ghee
  • Water to knead
  • Ghee for frying
  • For the coating
  • Sugar – 300 Gms
  • Water – 100 ml

How to make shakarpara:

  • Sieve the flour and then add ghee to it. Mix the mixture till it resembles breadcrumbs.
  • With the help of water knead it into a stiff dough.
  • Cover it with a damp cloth for 10-15 min.
  • Heat Ghee in a kadai. Divide the dough into three long rolls.
  • Roll each portion to 1/2 inch thickness and cut with knife into 1/2 inch pieces.
  • When the oil gets perfect hot fry the pieces on medium flame for 10-12 minutes or till the pare are crisp and light golden.
  • Drain them on a paper tissue and fry the remaining pieces in the same way.
    To make the syrup (coating)
  • In a pan boil the water and the sugar till it reaches one-string consistency
  • Remove from fire, add the pare all together and coat the pare evenly with the help of a flat spoon.
  • Do not mix too much, as the sugar will harden.
  • Take them out and let them dry for a while. Store in an airtight container.


“Pedas” are all time favourite . This sweet is prepared from Milk, and can be consumed during fasting. The option to “plain pedas”, can be “kesar pedas” simply by adding Kesar to the mixture.


  • 4 cups Whole Milk
  • 1 cup Sugar
  • Cardamom powder.
  • Pistachios chopped
  • Ghee.


  •  Heat the milk on a medium low flame stirring continuously, in a thick bottom open vessel, like Indian kadhai.
  • When the milk is reduced to one cup approximately , add the sugar. Keep mixing till it starts leaving the vessel and looks quite dry, add the cardamom powder.
  • Make a little ball in between your fingers if the mixture does not stick it is ready.
  • Take it out on a plate greased with ghee. Let it cool to room temperature