Safed Makhan

Serves 1
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Directions

  1. 1Boil milk.
  2. 2Cool it and collect malai layer for 8-10 days.
  3. 3Warm collected malai.
  4. 4Mix in a spoonful of dahi.
  5. 5Cover with steel plate and wrap with a kitchen towel.
  6. 6Ferment malai for 6-8 hours.
  7. 7Transfer fermented malai to a bigger container.
  8. 8Start beating process slowly for 10-15 minutes until makhan and chaach separate.
  9. 9Add cold water and ice.
  10. 10Collect all the makhan, squeeze and drain.
  11. 11Transfer to ice water
  12. 12Store remaining chaach or buttermilk.
  13. 13Wash and squeeze the makhan for 2-3 times.
  14. 14Dry and shape the makhan.
  15. 15Microwave pudina for 3 minutes then crush into a powder.
  16. 16Toast jeera in pan and then crush.
  17. 17Add everything into the makhan, pudina powder, crushed jeera, hing, lal mirch and salt.
  18. 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.