Makhan For Janmashtami: Experts Share The Significance Of White Butter And Steps To Make It

Janmashtami, the birth of Lord Krishna is celebrated as one of the most popular Hindu festivals. As per the scriptures, there are so many childhood tales of Lord Krishna’s childhood which state him as “makhan chor.” To commemorate the innocence, white butter is made in a lot of Indian households on Janmashtami.

The Significance Of Makhan On Janmashtami

Gauranga Das, an IIT engineer turned monk and environmental leader. As a member of ISKCON’s Governing Body Commission, he advances global leadership and governance in temples and says, “Making white butter in Vrindavan during Janmashtami is a tradition with deep religious and cultural meaning. Historically, the gopis used to churn butter with the hope that Krishna would come to steal the same. This act of Krishna stealing butter symbolises capturing the hearts of his devotees, which are filled with unconditional devotion and love. It also symbolises the pure and selfless love that gopis have for Krishna. Butter represents the qualities of the gopis’ hearts—soft, free from malice and pure. By making and offering butter during Janmashtami, devotees today honour these divine pastimes and offer their hearts to Krishna in reaffirmation of their spiritual bonding with him.”

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The Traditional Process Of Making White Butter

Looking back at history, Chef Jagdish Naidu from Ishaara Restaurant says, “Traditionally, white butter is made using full-fat milk. The process begins with boiling the milk and allowing it to cool, after which the cream (malai) that forms on top is skimmed off and stored. This process is repeated over 12 to 14 days, collecting the malai in an airtight container and storing it in the freezer. Once enough malai is collected, it is brought to room temperature and then churned in a planetary mixer to produce white butter.”

In addition to the chef’s process, Gauranga Das shares an alternative method, “In India, traditionally white butter is made by churning curd. The primary ingredients are curd made from the milk of desi cows (Indian indigenous cows, Bos indicus). The curd is prepared by first boiling fresh whole milk from desi cows, cooling this, and then adding a small portion of starter curd. The milk ferments overnight, turning it into curd which is churned using a wooden ladle alternating between clockwise and anti-clockwise motion. This back-and-forth churning helps to effectively separate the butter and the buttermilk. A bit slower, this method helps preserve the texture, nutritional integrity and natural flavour of the butter. This as a result gives us butter which has purity, rich taste and softness in it.

How To Make Makhan At Home

Gauranga Das has shared a step-wise guide to make fresh makhan this Janmashtami.

Ingredients:

• Fresh whole milk from desi cows
• Starter curd (yoghurt)

Method:

Step 1- Set the Curd

Start by boiling fresh milk from desi cows. Once the milk cools down to a warm temperature, add a spoonful of starter curd and mix it. Cover the mixture and leave it overnight in a warm spot. By morning, the milk will have transformed into a creamy and thick curd.

Step 2- Churn the Curd

Now transfer the curd into a deep vessel—best works in earthen pots for that authentic touch. Add a little amount of cold water or ice to help in the churning process. Using a (‘mathani’) wooden churner start churning the curd by alternating between clockwise and anti-clockwise movements alternately. This traditional way of doing the back-and-forth movement is most important in separating the butter from the buttermilk. Gradually, as you churn, you’ll see small butter balls clumping together.

Step 3- Gather the Butter

After the butter separates, use a ladle or your hands to scoop the butter into a ball. The remaining liquid, known as buttermilk, can be added to various dishes or used in making refreshing buttermilk (chaas) or lassi among others.

To make sure that the butter stays fresh longer, it is also advised to immerse it fully in a bowl of cold water or rinse it under cold running water. In doing so, you can also remove any leftover buttermilk. Now, gently knead the butter under the water until it’s smooth and clean. After rinsing, squeeze out any excess water. Your butter is now ready to be stored. For good taste, store it in a dry, clean and airtight container in the refrigerator. Alternatively, for a traditional touch, you can also store it in an earthen pot, which can help maintain its authentic taste.

Religious Practices Associated With Makhan

“Making white butter and offering it on the day of Janmashtami is not just a ritual of the day but a way to engage with Krishna’s playful pastimes. Simple white butter - a common commodity during Dwaparyuga was preferred by Krishna over more valuable offerings. This epitomises that love and devotion are far above then material wealth for him,” informs Gauranga Das.

He further adds, “When devotees offer butter to Krishna, during Janmashtami, they symbolically offer their hearts, filled with genuine affection. This also recalls the playful stories where Krishna would steal butter, which would lead to discussions among the gopis. These discussions continue to inspire devotees, even today. Offering butter has become a way for devotees to express their devotion and love. It is also a way of connecting with Krishna through a simple yet profound tradition.”

Chef Jagdish Naidu also adds, “The preparation of white butter during Janmashtami is more than just a culinary task; it is a religious practice rooted in devotion to Lord Krishna. The tradition stems from Krishna's childhood love for "makhan mishri," a simple yet cherished dish made from white butter and sugar. This practice is an expression of love and reverence, and it plays a significant role in Janmashtami celebrations.”