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MasterChef Australia's Depinder Chhibber has a stellar recipe for white makhan which goes well with parathas.
White Makhan is unprocessed butter which is filled with healthy fats. To make white makhan using her recipe, all you need is heavy cream.
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First take heavy cream and stir it for a bit.
Next, pour this heavy cream into a stand mixer and whisk it for 5 to 10 minutes.
Without throwing away the remaining liquid, strain the solidified cream mixture.
Gently rinse the butter with cold water and your White Makhan is ready!
Instead of using a stand mixer, you can also use a food processor. Also, the remaining liquid is buttermilk which is useful. This White Makhan will last for 2 to 3 weeks in the fridge.
Credits: Canva