Krishna Janmashtami, the joyous celebration of Bhagwan Krishna’s birth, is marked by elaborate feasts and delectable food offerings. This auspicious occasion brings together family and friends to partake in traditional recipes that hold deep spiritual significance. The food prepared for Krishna Janmashtami is typically vegetarian, reflecting Krishna’s love for dairy products and plant-based delights.

In this article we will discuss two food items for Krishna Janamasthmi. One of the most iconic dishes associated with this festival is “makkhan mishri” or sweetened butter, as it pays homage to Bhagwan Krishna’s mischievous love for butter during his childhood.
This simple yet flavourful treat consists of freshly churned butter combined with sugar crystals or mishri.

The other one is “Panjiri,” a wholesome sweet treat made with whole wheat flour, ghee, sugar, nuts, and dried fruits, is also a staple during Janmashtami. It is often offered as “prasad” to Lord Krishna and then distributed among devotees.

Makhan Mishri for Krishna Janmasthmi

Makhan Mishri is a simple and delicious Indian dessert made with fresh homemade butter (Makkhan) and Crystallized sugar (Mishri). It is often served as a sweet treat during festivals or special occasions. Here’s a recipe to make Makhan Mishri at home:

Ingredients:

• 1 cup unsalted butter, at room temperature
• 1/4 cup Crystallized sugar (Mishri)
• 1/4 teaspoon cardamom powder (optional)
• Saffron strands for garnish (optional)

Directions:

Step 1

Take the room temperature butter in a mixing bowl.

Using a whisk or a hand mixer, beat the butter until the mixture becomes creamy,  light and fluffy. This may take a few minutes.

Step 2

Add the Crystallized sugar (Mishri) to the Makhan.If desired, add cardamom powder to the mixture and mix well. Cardamom adds a nice aroma and flavor to the Makhan Mishri.

Step 3

Transfer the Makhan Mishri to a serving dish or individual bowls.

Garnish with a few strands of saffron, if desired, for an extra touch of flavor and presentation.

Step 4

Chill the Makhan Mishri in the refrigerator for at least 1-2 hours before serving. Chilling helps the flavors meld together and allows the dessert to set.

Serve Makhan Mishri chilled as a dessert or sweet treat. It can be enjoyed on its own or with traditional Indian breads like roti or puri.

Note: You can adjust the sweetness of the Makhan Mishri by adding more or less crystallized sugar (Misri) according to your preference. Additionally, you can experiment with different flavors by adding crushed nuts like almonds or pistachios to the mixture.

Enjoy your homemade Makhan Mishri!

The traditional method of making Makhan Mishri involves churning homemade butter (Makkhan) from fresh cream. Here’s a step-by-step guide to the traditional method:

Ingredients:

• 2 cup Fresh cream (preferably obtained from cow’s milk)
• Water
• 1/2 cup Crystallized sugar (Mishri)

Directions:

Step 1

Start by collecting fresh cream in a clean container. The cream can be obtained by skimming the top layer of full-fat milk or by using specifically collected cream. Keep in refrigerator.

Step 2 

Allow the collected cream to settle at room temperature for a few hours. This helps the cream to thicken naturally.

Step 3

Once the cream has thickened, transfer it to a large bowl or utensil. Add a small amount of water to it, about 1-2 tablespoons per cup of cream. The water helps in the churning process.

Step 4

Using a wooden churner called “madani” or a hand blender with whisk attachment, start churning the cream vigorously. This process can take anywhere from 15 to 30 minutes or even longer, depending on the quantity of cream.

Continue churning until the butterfat separates from the buttermilk. You will notice small globules of butter forming in the liquid. The liquid is the buttermilk.

Step 5

Once the butter has separated completely, stop churning. The butter will be in a semi-solid state.

Carefully collect the butter(Makhan) using a clean muslin cloth or strainer. Squeeze out any excess liquid (buttermilk) from the butter.

Step 6

Transfer the collected butter (Makhan) to a separate bowl or plate.

To prepare Makhan Mishri, take the freshly churned butter in a mixing bowl.

Add Crystallised sugar (Mishri) to the Makhan and mix well using a spoon or your hands. The amount of sugar can be adjusted according to taste.Optional: Add cardamom powder for flavor and mix well.

Step 7

Once the Makhan Mishri is well mixed, transfer it to a serving dish or individual bowls.

Chill the Makhan Mishri in the refrigerator for a couple of hours before serving.

Serve the chilled Makhan Mishri as a dessert or sweet treat with roti, puri, or any other Indian bread.

Note: The traditional method of churning butter can be time-consuming and physically demanding. However, it gives a unique and authentic taste to the Makhan Mishri. If you prefer a quicker method, you can use store-bought unsalted butter and follow the steps from the previous recipe.

Enjoy the traditional Makhan Mishri made with homemade butter!

Dhaniya Panjiri for Krishna Janamasthmi

It’s usually prepared during festivals or as a prasad (offering) in religious ceremonies.

Ingredients:

• 1 cup coriander seeds
• 1 cup powdered sugar
• 1/4 cup ghee (clarified butter)
• 1/4 cup chopped almonds
• 1/4 cup chopped cashews
• 2 tablespoons raisins
• 2 tablespoons grated coconut (optional)
• 1/2 teaspoon cardamom powder

Directions:

Step 1

Heat a pan over medium heat and dry roast the coriander seeds until they become fragrant and turn slightly golden. Make sure not to burn them. Remove from heat and let them cool down.

Step 2

Once the coriander seeds have cooled, grind them to a fine powder using a spice grinder or mixer.

Step 3

In the same pan, heat the ghee over low heat. Add the chopped almonds, cashews, and raisins. Sauté them for a few minutes until they turn golden brown. Remove from heat and set aside.

Step 4

In a mixing bowl, combine the coriander seed powder, powdered sugar, cardamom powder, and grated coconut (if using). Mix well to ensure even distribution.

Step 5

Add the sautéed nuts and raisins to the mixture and mix everything together until well combined.

Allow the mixture to cool completely. Dhaniya Panjiri is now ready to be enjoyed. 

Note: Dhaniya Panjiri can be customized according to your taste. You can add other dry fruits like pistachios or walnuts, or even include spices like cinnamon or nutmeg for added flavor. Adjust the sweetness by adding more or less powdered sugar as per your preference.

The essence of Krishna Janmashtami food lies not only in its delectable taste but also in the devotion and love with which it is prepared and offered to the deity. As families come together to cook and share these traditional recipes, the celebration becomes a beautiful expression of faith, love, and cultural heritage.