You are here: Home > Cuisine > Indian Veg Recipes > Punjabi > How To Make Homemade White Butter, Safed Makhan Recipe How To Make Homemade White Butter, Safed Makhan Recipe by Tarla Dalal Post A comment Add your recipe to below listed cookbooksMy ReceipesHealthy LivingTryFursat MeSwatiPri Cook BookDhivyaChandniLiverShils Tarla RecipesIndira NatrajanFavorite RecipesDevi's Recipe BookFor JyotiIshuAirfryerShilpaSuchi's Recipe BookDharaJeevikaStartersAshi CookingNon-vegetarian Low Calorie RecipesFarihaKalpana AroraLunchMocktailsAg-recipes For The BoysP.s.varmaKaminiDesi Sudha PatelJayalakshmi NarayananPost PregnancyVishuDivi Fresh CookbookShalooTruptiJyoti's CookbookLebaneseSnacksContinental FoodsAlphaPritiContinental FoodHealthy Eating PostnatalChickenVeg DinnerRqBreakfastManju's CookbookRituDhwanitFirelessVista EventsKanikaSnacksRinkuAmmuzMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriDhoklaTababdulrazak@gmail. 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Learn how to make 5 minutes desi makhan. To make homemade white butter, safed makhan, boil 1 litre of full-fat milk daily for at least 2 weeks and each day remove the malai after boiling and slightly cooling it. After collecting it for 2 weeks and storing in an air-tight container in the freezer you will get approx. 2½ cups of fresh malai. After 2 weeks remove the air-tight container from the freezer and leave it at room temperature for at least 6 hours. Then to make the white butter, combine the fresh malai and 2 cups of ice cold water in a deep bowl and blend it using a hand blender for 3 to 4 minutes. The top layer is white butter. Who can resist topping their parathas with a dollop of homemade white butter, safed makhan or a dab on their toast?Although white butter is readily available in the market, here’s how to make white butter recipe, which will make your parathas and sandwiches all the more special. This homemade white butter has a special importance during Janmashtami. It is considered the food of Lord Krishna. Tips for making homemade white butter, safed makhan. 1. Keep collecting the malai formed on top of full fat milk. 2. Do not use readymade fresh cream. 3. Cow’s milk can be used, but it will give you less quantity of fresh malai. 4. Do not over churn the malai using a hand blender, else the safed makhan might split and not form a lump which is a must.You can store this homemade white butter, safed makhan in an airtight container in the fridge for two days. It lasts for longer, may be upto 1 to 2 months, if stored in the freezer.Enjoy how to make how to make homemade white butter | safed makhan recipe | white butter recipe | 5 minutes desi makhan | with step by step photos below. How To Make Homemade White Butter, Safed Makhan Recipe recipe - How to make How To Make Homemade White Butter, Safed Makhan Recipe Tags PunjabiIndian ButterIndian FreezerNon-stick Pan Preparation Time: 14 days Cooking Time: 0 mins Total Time: 20160336 hours 2Makes 1.5 cups Show me for cups Ingredients For Homemade White Butter2 1/2 cups fresh homemade cream Method MethodWe have boiled 1 litre of full-fat milk daily for atleast 2 weeks and each day removed the malai after boiling and slightly cooling it. So after collecting it for 2 weeks and storing in an air-tight container in the freezer we got approx. 2½ cups of fresh malai.After 2 weeks we removed the air-tight container form the freezer and left it at room temperature for atleast 6 hours.Then to make the white butter, we combined the fresh malai and 2 cups of ice cold water in a deep bowl and blend it using a hand blender for 3 to 4 minutes.There will be a thick layer of butter formed , removed that in a deep bowl using a large spoon.Squeeze out all the water lightly by pressing it between your palms and put it again a deep bowl.Mix it well using a spoon.Serve or store in an air-tight container in the fridge, it will lasts for 2 days. Nutrient values (Abbrv) per tbspEnergy70 calProtein0.5 gCarbohydrates0.7 gFiber0 gFat7.4 gCholesterol0 mgSodium8.3 mgClick here to view calories for How To Make Homemade White Butter, Safed Makhan Recipe How To Make Homemade White Butter, Safed Makhan Recipe with step by step photos How to make homemade white butterHow to make homemade white butter To make homemade white butter | safed makhan recipe | white butter recipe | 5 minutes desi makhan | add 2 tbsp of water in a pan / vessel. This is to avoid the milk from sticking to the bottom of the pan. Add 1 litre of milk in it. Bring the milk to boil on a slow or medium flame. Allow it to cool for at least 1 to 2 hours. Remove the top malai formed on the milk and collect it in a separate big air tight container in the freezer. Repeat this for atleast 2 weeks and each day remove the malai after boiling and cooling it. So after collecting it for 2 weeks and storing in an air-tight container in the freezer you will got approx. 2½ cups of fresh malai. After 2 weeks remove the air-tight container form the freezer and leave it at room temperature for atleast 6 hours. Then to make safed makhan, combine the fresh malai and 2 cups of ice cold water in a deep bowl. Ice-cold water helps in separation of the white butter from the malai. Blend it using a hand blender for 3 to 4 minutes. Alternatively, you can use the traditional wooden or steel whisk too. There will be a thick layer of desi makhan formed on top. Remove that in a deep bowl using a large spoon or your hand. Squeeze out all the water from the homemade white butter lightly by pressing it between your palms and collect it in a separate deep bowl. Repeat this procedure till all the white butter has been collected. You will get 1½ cups of white butter. What remains behind is the buttermilk made from the malai-water mixture. This is edible too. Serve how to make homemade white butter | safed makhan recipe | white butter recipe | 5 minutes desi makhan | or store in an air-tight container in the fridge, it will last for 2 days. If refrigerated, it lasts upto a month.