Makhhan Mishri | Vijay

Makhan Mishri

A Vijay Gold special Poha Recipe for Gokulashtami, Aval Kesari topped with a fluffy buttercream and garnished with Saffron, nuts and rock sugar, or mishri.

Servings - 4
Difficulty Level - Easy
Preparation Time - 2 Hours
Cook Time - 30 Mins


For the Aval Kesari

  • 75 gm / 3/4th cup Vijay Gold Thick Avalakki
  • 150 ml / 2/3rd cup Water
  • 50 ml / ¼ cup Milk
  • 100 gm / ½ cup Sugar
  • 20 gm / 2 tbsp Ghee
  • Few strands of Saffron, optional

For the Makhan Mishri (Buttercream)

  • 100 gm / ½ cup Butter, softened
  • 150 gm / 1 ½ cup Powdered sugar
  • 20 ml / 2 tbsp Whipping cream


  • In a pot, add the ghee and let it heat up on medium flame. On the side, heat the milk and water together until boiling.
  • Once warm, add the Vijay Gold Thick Avalakki and roast on medium low flame until just beginning to brown and become fragrant.
  • Add all the liquid at one go and mix well to combine.
  • Turn the flame to low and cover with a lid. Allow to cook for 5-8 minutes, stirring occasionally.
  • Once all the water has evaporated, add the sugar and mix well to combine.
  • Cook well until the mixture is thick and the poha is cooked.
  • Finish with a little more ghee and serve warm or cold. For this recipe, we will serve it cold.
  • In a mixing bowl, add the softened butter and using a electric whisk, whip on high speed for 4-5 minutes until the butter is pale and fluffy, scrape down the sides as required.
  • Add the powdered sugar and whipping cream. Start on low speed to prevent the sugar from flying.
  • Once the sugar is mixed in, increase the speed to high and whip for 3-4 minutes until thickened, and very fluffy.

To assemble

  • Using a round cookie cutter, add about 2 tbsp of the Aval kesari and press lightly to form it into a disc.
  • Take off the cutter and pipe small stars of the makkhan mishri on top to cover the surface of the kesari.
  • Garnish with chopped nuts, and rock sugar, or mishri.

Tips for Cooking

  • You can prepare the components separately a day prior and assemble it the next day to serve.
  • The Aval Kesari will not be very sweet on its own, as the buttercream is very sweet and will balance out when eaten together.
  • You can add jaggery as well instead of sugar into the kesari. But note that this wont work for the buttercream
  • We add whipping cream to stabilise the buttercream, but incase you do not have it, you can make it without the cream, but you may require refrigeration to prevent the buttercream from becoming soft.

Related Recipes

Paneer Makhni
Egg curry
South Indian Style Egg Curry

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