Name: Kaanhajis Prashad Makhan Mishri recipe by Rakhi Bhagat at BetterButter
Prep time: 480 min
Total time: 480 min
Yield: 6
Ingredients: Cream 1 kg; Water 4 cups; Curd 1 cup; Mishri 2 tsp; Tulsi leaves few

ABOUT Kaanhajis Prashad Makhan Mishri RECIPE

Krishna loves makhan which is called butter in english and maakhan in hindi...maakhan topped with mishri which is sugar cubes and tulsi is all time favourite of krishna..this prashad is mainly served daily to krishnaji with tulsiji leaves on it.. Janmashtami is near and all set to make makhan at home for krishnaji...

Instructions

Collect cream of milk daily in one container..gather it for 7-15days..u can collect and store in refrigerator or freezer ...
Now add 1 cup curd in the vessel containing cream...mix well and allow it to ferment for 8 hrs..
After 8 hrs...churn it well with whisker or Rai as much as possible for Makhan to seperate from cream..
Now add water and whisk again ..so that all the butter gets collected and forms lump leaving butter milk aside..
Now drain all extra water from butter ..if required..add more water and whisk again so that your butter becomes more creamy and greasy...
Here I have separated all the buttermilk from it...
Collect the butter/Makhan in a bowl..topped with Mishri and Tulsi leaves...ready to serve as Prashad...

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