The festival of Janmashtami calls for elaborate celebrations of the birthday of Lord Krishna. When we think of Krishna as an infant, what strikes us is his fondness for Makhan. This Janmashtami let your diet regime take a back seat and indulge in some “butterly” deliciousness!
Here we have put together a list of 5 yummy recipes which have oodles of makhan as one of their ingredients to make Jansmashtami an exclusively “makhani” affair! So read on and escape into the fluffy and creamy world of makhan!
Makhan Misri Handi: This recipe is absolutely divine and very easy to cook! You would need 50 gms white butter, 50 mL whipped cream, 50 gms hung curd, 50 gms caster sugar, 50 gms misri, 50 gms pistachio and ½ gm saffron. Soften the makhan and hung curd separately and whip the cream to icing consistency. Soak saffron in lukewarm water, grind misri coursely and chop pistachios roughly. Now, fold in the makhan, hung curd and cream slowly. Add the caster sugar, saffron, misri and chopped pistachios into the mixture. Fill this in a matki or an attractive dish and garnish with saffron strands and pistachios. Refrigerate for some time and indulge in heavenly bliss!
Paneer Makhani: A favorite among Punjabis, this tangy recipe is rich in flavors and aroma! Boil 2 cups chopped tomatoes, 1 cup sliced onions, 1/2 cup cashew nuts, 4 dry Kashmiri red chilies (broken into pieces) in 1.5 cups of water. After this cools down, blend it into a puree with the help of a blender. Heat 3 tbsps makhan in a deep kadhai; add 2 tsp garlic paste and sauté on a medium flame. Add 3 cloves (laung), 2 cinnamons (dalchini), 2 bay leafs (tejpatta) and sauté for a few more seconds. Next, add 1 tbsp dried fenugreek leaves (kasuri methi), 2 tsps garam masala, ½ cup tomato puree and the prepared mixture with salt to taste. Cook this for 3 to 4 minutes while stirring continuously. Add 1/4th cup whisked curd and cook for about a minute. Add to this, 1 tsp sugar, 1/4th cup water and 2 cups diced paneer then cook for another 2 minutes. Garnish with 2 tbsps fresh cream and relish the exquisite taste of restaurant style Paneer Makhani at home!
Makhan Samosa: Our all time favorite samosas in a whole new avatar! In a bowl, mix 500gm refined flour, 1 cup makhan and misri with enough water to knead the dough. In another bowl, mix 1 cup makhan misri with 1 cup ground almonds, ½ cup raisins and ½ cup pistachios. Make small chapattis with the dough and fold them to make cones. Fill this dough with makhan misri and dry fruits mix, sealing it well. Heat oil in a deep, thick-bottomed pan and fry the samosas until golden brown. Your Makhan Samosas are ready to be savored!
Dal Makhni: This spicy and heavy dal is a hit among north-Indians! Soak ½ cup sabut urad and 2tbsps rajma overnight in three cups of water. Next day, boil the dals in 3 cups of water with salt to taste and 1tsp red chilli powder for 3 whistles in a pressure cooker. Heat 3 tsps oil in a pan and add 1tsp cumin seeds. Once they start crackling, add ginger, 6 cloves of garlic and 1 large chopped onion, cook until golden. Next, add 2 slit green chilies, 2 chopped tomatoes and sauté on high heat for about 2 minutes. Finally, add the cooked dal along with the stock. Add garam masala to this and stir well. Cook dal until it blends well. The last step and what we were looking forward to, add 3 tbps of makhan and serve this yummy dal with naan or roti!
Makhan Paranthna: Among a variety of paranthas, this recipe adds to the awesomeness level of the list! Take ½ kg wheat flour in a big bowl and add 4 tbsps makhan along with 1 tbsp salt. To knead the dough, use buttermilk instead of water. Keep aside for half an hour and then tear a portion of the dough to make small balls out of this. Make chapattis out of them and fry them on a tawa. Dab some makhan onto these and enjoy!
Celebrate this auspicious occasion with these delectable recipes! Here’s wishing you a Happy Janmashtami!