Safed makhan

Safed makhan refers to white butter, a traditional type of butter made from fresh cream or yogurt, typically without any added salt. It is a staple in Indian cuisine, especially in rural areas, and has a rich, creamy texture and mild flavor. Safed makhan is prepared by collecting fresh cream (malai) from milk over several days or by churning yogurt.

The cream or yogurt is then churned vigorously, either by hand, with a wooden churner (mathani), or with a modern blender, to separate the butterfat from the buttermilk. The butter is then washed with cold water to remove any remaining buttermilk, which helps improve its shelf life.

The resulting butter is soft, white, and unsalted, making it ideal for various culinary uses. In Ayurveda, white butter is considered nourishing and is often used in medicinal preparations or eaten as an energy booster. Unlike store-bought butter, safed makhan is fresh, unprocessed, and free from preservatives.

It is used as a spread on parathas, rotis, or bread, added to traditional dishes like dal makhani, saag, or curries for a rich, creamy flavor, and as an accompaniment to snacks or desserts. Sometimes, it is consumed on its own with a sprinkle of sugar or honey for a simple treat.