As the name suggests, makhan i.e. butter, mishri is sugar, which means makhan mishri is the butter that has been sweetened with some sugar. Makhan mishri has its significance as it is offered to Lord Krishna and then distributed as prasad to the devotees. We all know how Lord Krishna used to love butter. And therefore makhan mishri is one of the popular dishes to be prepared on Janamashtmi. It is very easy to make makhan mishri as it is just a combination of two ingredients. Makhan, i.e. butter is prepared using the milk cream or store-bought heavy cream. Churning butter using store-bought heavy cream is simpler than making butter using the milk cream at home. However, you can use whatever is available. Often when I would visit the temples on Janamashtmi, I would get makhan mishri as prasad in very tiny earthen bowls. This year i.e. 2020, I know I will not be visiting the temples and therefore I decided to make this at home. You too do make makhan mishri this Janamashtmi and offer it to Lord Krishna. This blog tells you how to make makhan mishri at home?
Makhan/Butter: Unsalted butter is needed to make makhan mishri. You can either get the unsalted butter from the store or make the same at home. Further to make the butter at home, you can use the milk cream. You can not get butter using skimmed milk or milk with lower fat content. So make sure to use full-fat milk or milk with higher fat content. To get the milk cream you just need to boil the milk and refrigerate the same. Milk cream will form a layer on the top of the milk. Just collect the milk cream. Always keep the cream in the freezer unless you plan to use it in a couple of days. Once you have 2-3 cups of cream, just defrost it. Let it come to room temperature and add in curd culture. I have seen recipes wherein curd is not added. You can skip this step but then the buttermilk obtained by churning the cream without any curd doesn’t taste good. Well, you will get butter for sure, if that’s your only plan.
Mishri: Mishri is a form of sugar easily available at the Indian grocery stores. The mishri has to be crushed coarsely and used for this recipe.
If you are looking for more recipes that you can make and serve on the festival of Janmashtami, you might like our collection of fasting recipes. Here I should also mention our collection of sabudana recipes. Oh yes, you need not make only sabudana khichadi or sabudana vada for fasting. There are many more delicacies that can be prepared using sabudana. And you can find the same in the mentioned collection. Also, you might like our collection of fasting sweets recipes.
Offer it to Lord Krishna and then distribute it amongst the devotees.
PREP TIME 10 minutes
COOK TIME 0 minutes
TOTAL TIME 10 minutes
2-3 cups of heavy cream or milk cream
1/4 cup of mishri, coarsely ground
1. This recipe makes approximately one nad a halg cup of makhan mishri.
2. Collect the milk cream and keep it on the freezer.
3. Once approximately 2 cups of cream is there, de-frost the same.
4. You can use a food processer or stand mixer or a hand mixer. Just add the cream to a large bowl.
5. Start blrnding the cream.
6. Initially the heavy or milk cream will form a smooth cream.
7. Add in 1/2 cup of chilled water (if making during summers) or water at the room temperature (if preparaing during winters).
8. Continue to blend the mixture.
9. You will see the butter solids separating.
10. Collect the butter solids on a bowl.
11. Add in chilled water and wash the butter.
12. Collect it in a separate bowl and refrigerate it for an hour.
13. After an hour, add in 1/4 cup of coarsely ground mishri to it.
14. Mix well.
15. Ready to be served.
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