Safed Makhan
Serves 1
Directions
- 1Boil milk.
- 2Cool it and collect malai layer for 8-10 days.
- 3Warm collected malai.
- 4Mix in a spoonful of dahi.
- 5Cover with steel plate and wrap with a kitchen towel.
- 6Ferment malai for 6-8 hours.
- 7Transfer fermented malai to a bigger container.
- 8Start beating process slowly for 10-15 minutes until makhan and chaach separate.
- 9Add cold water and ice.
- 10Collect all the makhan, squeeze and drain.
- 11Transfer to ice water
- 12Store remaining chaach or buttermilk.
- 13Wash and squeeze the makhan for 2-3 times.
- 14Dry and shape the makhan.
- 15Microwave pudina for 3 minutes then crush into a powder.
- 16Toast jeera in pan and then crush.
- 17Add everything into the makhan, pudina powder, crushed jeera, hing, lal mirch and salt.
- 18Mix well to create compound butter.
Ingredients
- milk
- 1 spoonful dahi
- pudina
- jeera
- hing
- lal mirch
- salt
Equipment
potspoonsteel platekitchen towelhand blenderstand mixer
Tips
- Malai needs to fermentate for 6-8 hours.
- Remaining chaach or buttermilk can be used to make lassi or kadhi.
- For the makhan process needs to be repeated 2-3 times, wash and squeeze, until the water is clear and the sour taste is gone, this also improves the shelf life.
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