On the auspicious festival of Janmashtami, devotees prepare various delicacies to offer to Lord Krishna. Among them, Makhan-Mishri holds a special place, as it is believed to be Shri Krishna’s favourite bhog. Preparing it fresh at home and offering it to Kanha is considered highly auspicious and brings his blessings.
Here’s an easy recipe to make Makhan-Mishri Bhog at home.
Ingredients
2–3 cups fresh milk cream (or 1 kg curd)
1 cup cold water or ice cubes
½ cup mishri (dhage wali) broken into small pieces
A few saffron strands
5–7 basil (tulsi) leaves
Method
Step 1 – Making Fresh Butter
Take fresh cream stored for 2–3 days in a large vessel.
Beat it well using a blender, hand mixer, or traditional churner.
After 5–7 minutes, the cream will thicken, butter will form, and buttermilk will separate.
Add cold water or ice cubes during the process to help the butter separate faster.
Step 2 – Cleaning the Butter
Separate the butter from the buttermilk.
Wash it 2–3 times with cold water to remove any leftover buttermilk.
This will make the butter pure white, clean, and ready for offering.
Step 3 – Preparing the Bhog
Place the fresh butter in a clean bowl.
Mix in the mishri pieces.
Garnish with saffron strands and place a basil leaf on top — as no bhog is complete without tulsi for Kanha.
Your sacred Makhan-Mishri Bhog is now ready. Offer it to Lord Krishna at midnight on Janmashtami, and then distribute it among family and friends as prasad.
