Easy Makhan recipes for Janmashtami

This quintessential Janmashtami prasad can be made at home easily by following some simple steps given below. Take 4 litres of fresh cow milk, boil the milk and allow it to attain room temperature. Once the milk is cold, refrigerate it overnight. Extract the malai and collect in a bowl. Beat the malai using a blender, keep blending until the milky water separates from the thick cream. Discard the milky water and collect the white butter and gently squeeze out the watery part. Keep the butter in a separate bowl, whisk it nicely and refrigerate. Serve this Makhan cold with chunks of Mishri and Tulsi leaves. You can also crush the Mishri and mix it with Makhan.

To make this delicious recipe, heat a pan and add ghee, roast the cashews and almonds and keep it aside. To the same pan, add in some more ghee and roast the grated coconut. Once the coconut turns golden in colour, add in ½ cup sugar, cook the mixture and add in 1 teaspoon cardamom. Transfer the mixture to a pan and add ½ fresh chilled Makhan and mix it nicely. Lastly, crush the dry fruits and add them to the Ladoo mixture. Make small Ladoos, roll over some desiccated coconut and serve chilled.

To make this fusion recipe, just take 1 cup of Makhan and ½ cup full fat fresh cream and make a smooth paste by whisking it. Add 3 tablespoons of powdered sugar along with 2 tablespoons of chopped blueberries, ¼ cup chopped cranberries and ¼ raisins. Mix it all together and grease a tray with ghee, and pour this mixture. Freeze it and cut into desired shapes and offer it as a prasad.

To make this creamy Peda, take a pan and add 1 ½ litre of milk, keep stirring. Take a small bowl and add 2 tablespoons of hot milk and add 14 strands of kesar, mix it nicely. Once the milk starts to thicken, add the kesar milk, mix it nicely. Allow the mixture to turn sticky and thick. Add 1 cup of fresh Makhan, along with ½ cup of powdered sugar. Cook for 3-4 minutes, mix it nicely. Turn off the flame and let it cool down. Then extract small portions and flatten them like a Peda. Garnish the way you like and serve as a prasad.

Prepare this Makhan Potli by following some simple steps given below. Take a large bowl, add some 1 ½ maida along with 3 tablespoons of sooji, ½ teaspoon fennel powder and knead the dough with warm milk. Keep it aside to rise. In the meantime, take a bowl and add 1 cup fresh Makhan, along with 1 cup dessicated coconut, 1 teaspoon cardamom powder and ½ cup powdered sugar. Whisk it into a smooth thick mixture. Now extract dough balls, flatten them using a rolling pin and add the Makhan stuffing. Heat a pan, add oil/ghee, once the ghee turns hot, seal the potlis and drop them gently, deep fry and serve hot!

Krishna Janmashtami is around the corner and it is impossible to think about celebrating the birth anniversary of Lord Sri Krishna without mentioning his immense love of Makhan.

According to the books of mythology, Lord Sri Krishna’s love for hand churned Makhan was so much that he stole and relished it with his friends. This was the reason why he was also called as ‘Makhan Chor’. On this special day here are a few Makhan recipes that you can make at home and offer as a prasad to Lord Sri Krishna.