By Simran Makkar
August 31, 2026
Makhan mishri is the most beloved bhog for Janmashtami, believed to be Lord Krishna’s favourite sweet since his childhood days of stealing butter. This easy-to-make prasad is made with fresh white butter and rock sugar, yet it carries deep devotional significance. There's no cooking, no waiting by the stove; just these two ingredients coming together in minutes, making a heartfelt offering that honours the mischief and sweetness of Krishna as a child.
– ¼ cup mishri, crushed – 1 cup fresh white butter, unsalted – 4-5 tulsi leaves, for garnish – A few strands of saffron
In case you are using store-bought butter, rinse it a few times with cold water to remove buttermilk and excess salt, then pat it dry.
Let the butter come to room temperature so that it turns smooth and soft
Coarsely crush the mishri using a mortar and pestle, or pulse it briefly in a grinder.
Gently mix the crushed mishri into the softened butter until evenly combined.
If preferred, soak some saffron strands in a teaspoon of warm milk and blend in for fragrance and colour.
Shape the makhan mishri into a small mound or pot shape, then arrange it in a small bowl or on a plate.
Decorate with tulsi leaves before offering.
Serve fresh at room temperature, as prolonged refrigeration can harden the butter.