Prefer HTon GoogleRead more to check out Sanjeev Kapoor's recipes for makhana kheer, makhan mishri, panchamrit and dhaniya panjiri! (Pexel) Janmashtami 2026: No celebration is complete without Kanha Ji's favourite bhog platter. Make the offerings at home with chef Sanjeev Kapoor's recipes.With Janmashtami just a day away, the joyous celebration of Lord Krishna’s birth is almost here – and no Janmashtami festivity feels complete without a lovingly prepared bhog platter featuring some of Kanha ji’s favourite offerings.Also Read | Janmashtami 2026: When is Krishna Janmashtami, September 4 or 5? Know shubh muhurat, ashtami tithi, city wise timingsWhile these traditional foods hold a special place in the celebrations, preparing them at home can make the occasion even more meaningful. Getting the family together to cook, share stories and prepare the bhog with love and devotion turns the kitchen into part of the festivities, creating cherished moments of togetherness even before the celebrations begin.Celebrity chef and Khana Khazana host Sanjeev Kapoor has shared a complete Janmashtami bhog platter featuring four traditional offerings: makhana kheer, makhan mishri, panchamrit and dhaniya panjiri. From the creamy sweetness of makhana kheer to the nutty flavours of dhaniya panjiri, these festive recipes are simple to prepare and make for a wholesome spread for the celebrations.In an Instagram video shared on September 2, the chef highlights, “Janmashtami celebrations are incomplete without a lovingly prepared bhog for Kanha ji. From choosing his favourite dishes to preparing them with care, every little step makes the celebration feel more special. This Janmashtami, celebrate the tradition with a bhog made with love and devotion.”Check out the full recipes below!Makhana kheerIngredients1 cup puffed lotus seeds (makhana)1 litre milk2 tbsp ghee½ cup sugar½ tsp green cardamom powder6 to 7 saffron strandsBlanched, slivered pistachios, for garnishMethodBoil the milk in a deep non-stick pan until it reduces to half its original volume.Heat ghee in a non-stick pan. Add the makhana and sauté until crisp.Add the roasted makhana to the reduced milk, followed by sugar, cardamom powder and saffron. Cook until the sugar dissolves.Garnish with pistachios and serve warm.Makhan mishriIngredients½ cup ghee2 tbsp crushed rock sugar (mishri)8 to 10 saffron strandsSlivered pistachios, for garnishMethodTransfer the ghee to a plate, add a few ice cubes and beat with your hands until the ghee turns white. Drain the excess water.Add the crushed mishri and mix well.Transfer to a serving bowl, sprinkle with saffron, garnish with pistachios and serve.PanchamritIngredients1 tbsp honey2 tbsp ghee4 tbsp sugar8 tbsp yoghurt16 tbsp milk1 holy basil (tulsi) leafMethodCombine the honey, ghee, sugar, yoghurt and milk in a bowl and mix until well combined.Place the tulsi leaf on top and serve.Dhaniya panjiriIngredients¾ cup coriander seeds3 tbsp + 1 tsp ghee3 to 4 tbsp chopped almonds3 to 4 tbsp chopped cashews2 tbsp melon seeds2 tbsp chironji½ cup broken puffed lotus seeds (makhana)½ cup grated dried coconut½ cup powdered sugar½ tsp green cardamom powderMethodDry roast the coriander seeds in a non-stick pan for two to three minutes. Transfer to a plate and allow to cool.Heat two tablespoons of ghee in the same pan. Add the almonds, cashews, melon seeds and chironji. Roast until golden brown, then transfer to a large bowl.Heat one tablespoon of ghee in the same pan. Add the makhana and roast over medium heat for two to three minutes. Transfer to the bowl and allow to cool.Dry roast the grated dried coconut in the same pan over medium heat for two to three minutes.Grind the cooled coriander seeds into a fine powder.Heat the remaining ghee in the pan. Add the ground coriander and roast for one to two minutes. Transfer to the bowl and allow to cool completely.Add the powdered sugar and cardamom powder. Mix well.Serve.Note to readers: This article is for informational purposes only. It is based on user-generated content from social media. HT.com has not independently verified the claims and does not endorse them.Eshana Saha is a fresh face in lifestyle and cultural journalism, bringing a refined, multidisciplinary perspective to the intersection of entertainment, fashion and holistic wellbeing. With less than a year of professional experience, she has quickly adapted to high-pressure editorial environments and currently works full-time with HT Media. Prior to this, she interned for nearly six months with Hindustan Times’ entertainment and lifestyle vertical, where she gained hands-on experience in digital reporting, trend analysis and editorial storytelling.