# Safed Makhan

This video shows how to make white butter or safed makhan.

- Cuisine: Indian
- Category: Sauce & Condiment
- Language: en

## Ingredients

- milk
- 1 spoonful dahi
- pudina
- jeera
- hing
- lal mirch
- salt

## Instructions

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

## Equipment

- pot
- spoon
- steel plate
- kitchen towel
- hand blender
- stand 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.

## Source

- Original video: https://www.instagram.com/reel/DHn5Ds8z5Rs/?igsh=MWpiaThuYWhnNGhiZQ==
- Recipe page: https://www.cliprecipe.com/recipe/7ae26813-29b3-47f5-9bbb-b25f5304400e
- Extracted: 2025-06-15

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt