Making Makhan Misri : A Janmashtami Delight 

Makhan Misri is a simple yet divine offering traditionally associated with Janmashtami, celebrating the fondness Lord Krishna has for fresh butter. Here’s a recipe to make this cherished treat:

Ingredients:

• 500 ml Fresh cream or full-fat milk
• 100 grams Powdered sugar or regular sugar
• 2 tablespoons Curd (as a starter, if making from milk)
• Crushed dry fruits (almonds, pistachios) for garnishing
• A few saffron strands (optional)
• 1 teaspoon Cardamom powder

Instructions:

If Starting with Fresh Cream:

1. Churn the Cream:
   • Take the fresh cream and churn it using a hand blender or a food processor until the fat separates and forms into butter. This might take around 10-15 minutes.

2. Collect the Butter:
   • Once the butter forms, remove it from the churn and wash it under cold water to remove any remaining buttermilk. This will give you fresh, unsalted butter (makhan).

If Starting with Milk:

1. Prepare Curd:
   • Boil the milk and let it cool to lukewarm temperature. Mix in the curd evenly and let it set overnight to turn into thick curd.

2. Churn the Curd:
   • Churn the set curd using a hand blender or traditional churner until the butter separates from the whey.

3. Collect the Butter:
   • Remove the butter from the churn, and rinse it under cold water to clean off the whey.

Final Steps for Both Methods:

1. Mix with Sugar:
   • Mix the fresh butter with powdered sugar or crushed regular sugar. You can adjust the amount of sugar based on your taste preference.

2. Add Flavors:
   • Add cardamom powder and saffron strands for additional flavor. Mix well until the saffron releases its color and aroma.

3. Garnish:
   • Garnish with crushed dry fruits like almonds and pistachios.

4. Serve:
   • Serve the Makhan Misri in a small bowl or as part of a prasad platter during the Janmashtami celebrations.