Makkhan (Butter)

Ingredients:

• cream (malai)

Method:

• Put the above cream in a mixie, add the juice of a whole lemon, whip.
• When a smooth lump is formed, add some chilled water.
• Whip sparingly.
• The butter will form a solid lump and water will separate.
• Drain water, take lump in a wide bowl.
• Turn with moist hands, washing with chilled water 2-3 times.
• Drain out all the excess water.
• The butter is ready to use.
• Either as is, or salted with a few pinches salt.
• Or use to flavour the recipes.