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Makkhan (Butter) Recipe

Makkhan (Butter) is a popular Indian Basic Preparation
Author :
On :
Thursday, 17 April, 2014
Category :
Kid friendly Recipe
Course :
Basic Preparation Recipe
Cuisine :
Indian Recipe
Technique :
Raw Recipe
Difficulty :
Servings :
Serves 12
Rated 5 based on 100 votes


  • Milk
  • Cream (Malai)
  • How to Make Makkhan (Butter):

    1. Put the cream in a mixie, add the juice of a whole lemon, whip.
    2. When a smooth lump is formed, add some chilled water. Whip sparingly.
    3. The butter will form a solid lump and water will separate.
    4. Drain water, take lump in a wide bowl.
    5. Turn with moist hands, washing with chilled water 2-3 times.
    6. Drain out all the excess water.
    7. The butter is ready to use - either as is, or salted with a few pinches salt.
    8. Making Cream Curd:
    9. Add 1 tsp of curd to the collected cream (procured as in introduction).
    10. Set aside in a warm dark place of 5-6 hour, overnight or till set.
    11. Whip with an egg beater, hand whipper or electric whipper.
    12. When the water begins to separate, add 1/2 litre chilled water, whip again.
    13. The butter will form lumps. Collect by hand and form a ball.
    14. Drain the water and keep aside. This water will be like buttermilk.
    15. Now wash the butter as in method 1, and continue as above.


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