Makhan

Makhan

Makhan

Veg

Fresh white unsalted butter churned from overnight curd — pale ivory, cool, soft, and mildly tangy. Placed in a lump on hot bajra rotla or roti in Haryanvi and Punjabi homes, it melts immediately into the bread. The defining dairy accent of the North Indian agricultural belt.

Cuisines

Haryanvi Awadhi Himachali Kumaoni Kashmiri Dogri Punjabi Delhi Brij Garhwali

Best for

Breakfast Lunch Dinner

Recipe

Prep: 15 min Cook: 10 min Total: 25 min 2-3 servings

Ingredients

2 cups fresh cream (malai)
1/4 teaspoon salt

Instructions

  1. 1 Collect fresh cream (malai) from boiled milk over a few days and store it in the refrigerator.
  2. 2 Allow the cream to come to room temperature before starting.
  3. 3 Transfer the cream into a large mixing bowl.
  4. 4 Using a whisk or hand blender, churn the cream continuously until the butter starts to separate from the buttermilk.
  5. 5 Once the butter has formed, add a little cold water to help it solidify and separate completely.
  6. 6 Use a spatula to gather the butter and transfer it to a separate bowl.
  7. 7 Knead the butter gently under cold running water to remove any remaining buttermilk.
  8. 8 Sprinkle a pinch of salt over the butter and mix well.
  9. 9 Store the homemade butter (makhan) in an airtight container in the refrigerator.

Tips

For a richer flavor, add a few drops of rose water or a pinch of sugar while churning the cream.