Panjiri, makhana: Janmashtami treats with a makhani touch

If there’s one thing we all know about Lord Krishna, it’s that he was a certified makhan chor. So, what better way to celebrate his birthday than with dishes where white butter takes the spotlight? Not the store-bought, mass-produced kind, but fresh, small-batch artisanal white butter that’s creamy, pure, and oh-so-delicious. This year, let’s take some Janmashtami classics and give them a buttery touch.

“Bring artisanal butter to room temperature before mixing, but cook it on a low flame as it burns faster than ghee, says Chef Neelam Sharma.

“Fresh white butter has a shorter shelf life, so make small batches and use within 3-4 days for the best flavour,” adds Anita Gautam, home chef.


Makhan Mishri – Butter in its purest form: It doesn’t get more traditional than this. A dollop of white butter, a sprinkle of sugar crystals, done! But when you use artisanal white butter, there’s a gentle tang and creaminess that takes this humble offering to heavenly heights. Serve it in little clay pots, maybe sneak a spoonful for yourself.

Artisanal Butter Pistachio Laddoos - Soft, rich and buttery: Ghee laddoos are great, but have you tried artisanal white-butter laddoos? The texture is softer, almost cloud-like, and when you add crunchy pistachios, you get that perfect sweet-salty-nutty bite.

Roasted makhanas with butter-coated crunch: Here’s proof that butter can turn a simple snack into a festival star. Toss makhanas in melted artisanal white butter, season with rock salt, pepper, and dried mint, and you’ve got a light yet indulgent treat. The butter clings to every bite, making them irresistibly moreish.

Panjiri with butter-roasted goodness: When panjiri is slow-roasted in white butter instead of ghee, the difference is unmistakable. The butter imparts a silky richness, making the flour aromatic and the dry fruits luxuriously coated. It’s comfort food that wears its festive finery well.


Sweet potato cutlets with a golden buttery touch: Pan-frying sweet potato cutlets in artisanal butter gives them a crisp, golden crust and keeps the insides soft. The butter’s flavour shines through every bite, making these fasting-friendly cutlets feel like a royal indulgence.

Why choose artisanal white butter?

Fresh and preservative-free, made in small batches.

Naturally creamy with a hint of tang.

Versatile - enhances both sweet and savoury recipes.

How to: Make Makhan Mishri at home

• Chill 4 tbsp fresh white butter.

• Lightly crush 2 tbsp mishri.

• Gently fold the mishri into the butter - don’t overmix.

• Serve in clay pots, garnish with saffron strands.
  

Tip: Use artisanal white butter for the creamiest, most flavourful result.