Makhan recipe from malai|safed makhan recipe
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Makhan recipe from malai|safed makhan recipe

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Makhan recipe from malai|safed makhan recipe- Fresh, creamy, grainy, slightly sweet and delicious homemade Indian white butter recipe. It can be made in less than 15 minutes and requires only 2 ingredients.

In India Ghee and Makhan (butter) are still made at home in many household as nothing can beat the taste of homemade desi makhan.

Earlier when their were no hand blender people use to do lot of hard work they churn it with madani or mathni in the deep pot.

My grandma says that today’s children think that makhan is very unhealthy and can make them fat but the reality is that it is very healthy for skin as well as body. she was telling that in her earlier times they use to have it in breakfast with dollop of makhan in hot stuffed parathas and lassi.

You can also prepare this safed makhan or white butter during janmashtami as a offering to lord krishna.

This recipe is preservatives free, gluten free, nut free and healthy. Give this recipe a try and I hope you will like it.

Quick jump

How to make makhan at home

To make Indian white butter or makhan you need to collect malai from the boiled and normal temperature full fat milk for at least 3-4 days regularly. so that at last you get around 2-3cups of malai.

Collect the malai in the airtight container and store it in a fridge not in freezer.

Makhan recipe from malai|safed makhan recipe
Thick layer of malai on milk

I have collected 2 cups of malai in 3 days but it’s not necessary that you will collect the same amount as it depend upon the quantity of milk, the more the quantity of milk, the more the quantity of malai.

But make sure to use full fat milk, I have used full fat Buffalo milk.

When the malai is collected take it out from the refrigerator and leave it for at least 1/2 hours so that it comes down to room temperature.

Add malai to the mixing bowl and whisk it nicely with the help of whisker, make sure to whisk it in one direction or you can also use hand blender instead of whisker.

After 5-6 minutes of continuous whisk, the butter milk and butter will get separated. butter or makhan will become grainy and starts to form a lump.

Add chilled water in it and mix it once. collect makhan from it with the help of big spoon or spatula and transfer it to a container.

Or you can collect makhan with your hands by squeezing all the buttermilk or directly strain it in a strainer.

Makhan recipe from malai|safed makhan recipe
Makhan recipe from malai|safed makhan recipe

Makhan is ready to serve, top it over sugar paratha, dals, bread, makki roti, sarso saag or pav bhaji.

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Top tips

  • Boil full fat milk for collecting malai as full fat milk gives more malai and fat content in malai is very important to turn it into a butter.
  • If you want thick layer of malai then always collect the malai when milk comes to normal room temperature or is slightly cooled down after boiling.
  • Don’t collect malai for more than 4 days, it will no longer remain fresh and if you keep collecting for more days it will start smelling bad and makhan will become bitter-sour.
  • Always store the malai in refrigerator not in the freezer.
  • Don’t over whisk the makhan otherwise it will start to split.
  • Use chilled water in the makhan or use normal water with ice cubes.

You can also checkout homemade Indian makhan recipe video on YouTube.

Makhan recipe from malai|safed makhan recipe
Makhan recipe from malai|safed makhan recipe

How to make makhan mishri prasad

Follow the same steps as mentioned above to make makhan.

When the makhan is prepared add mishri, tulsi leaves and chopped pistachios in it. mix it well but don’t over mix.

Makhan mishri prasad is ready and you can also offer it to lord krishna.

FAQs

What is makhan made of?

Makhan is made from malai and malai is made from full fat milk. so malai and milk both plays the important role in making makhan or white butter.

What is malai?

Malai is a thick layer milk fat or clotted cream which is formed on the surface of boiled milk. It has the fat content around 55%.

It is used in many Indian recipes like malai paneer, malai sandwich, malai fruit cream, malai cake etc.

Is makhan and malai same?

No, malai and makhan are very different from each other.

Makhan is Indian white butter or safed makhan which is made from malai.

Malai is formed on the surface of boiled milk.

Both are different.

How long this homemade makhan last?

It stays fresh for 2-3 days but make sure to store it in a airtight container in refrigerator.

For how many day can I collect malai for makhan?

I would suggest you to collect it for only 3-4 days and make the makhan on 4th day as it only takes less than 15 minutes.

Fresh malai takes less time to form into a butter and it has no bad smell or no bitter taste to makhan, if the malai is stored in refrigerator for longer time then the makhan will have sour taste.

You can collect malai twice a day from the boiled milk.

How long does it take to make white makhan from malai?

It takes 5-7 minutes with whisk but if you’re using hand blender it will hardly take 4 minutes.

How to use buttermilk?

Don’t discard the buttermilk left after making makhan, you can make paneer from it.

Boil the butter milk and add lemon juice or yogurt in it. when the milk starts to curdle, strain it and your paneer is ready.

Recipe card

Yield: 8 serving

Makhan recipe from malai|Indian white butter recipe

Makhan recipe from malai|safed makhan recipe

This makhan recipe is very easy to make and requires 2 ingredients only. It is rich, creamy and delicious.

Cook Time 15 minutes
Total Time 15 minutes

Ingredients

  • 2 cup malai
  • 1 cup chilled water

Instructions

  1. Collect malai for 3 to 4 days from the surface of the boiled milk and store it in an airtight container in refrigerator.
  2. You can collect malai twice a day from the boiled milk.
  3. After collecting malai for 3-4 days take it out from refrigerator and leave it for at least 1/2 hours so that it comes down to normal room temperature.
  4. Add 2 cup malai to the mixing bowl and whisk it nicely with the help of whisker, make sure to whisk it in one direction or you can also use hand blender instead of whisker.
  5. After 5 to minutes, butter and buttermilk will start to separate. butter will start to form into a lump and will become grainy.
  6. Now add 1 cup chilled water in it and mix it once. collect makhan from it with the help of big spoon or spatula and transfer it to a container.
  7. It’s ready to serve.

Notes

  • Boil full fat milk for collecting malai as full fat milk gives more malai and fat content in malai is very important to turn it into a butter.
  • If you want thick layer of malai then always collect the malai when milk comes to normal room temperature or is slightly cooled down after boiling.
  • Don’t collect malai for more than 4 days, it will no longer remain fresh and if you keep collecting for more day it will start smelling bad and makhan will become bitter-sour.
  • Always store the malai in freeze not in the freezer.
  • Don’t over whisk the makhan otherwise it will start to split.
  • Use chilled water in the makhan or use normal water with ice cubes.

Nutrition Information:

Yield:

1

Serving Size:

1

Amount Per Serving: Calories: 90Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 9mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

All information presented are intended for informational purposes only.

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