Known by various names such as white butter, loni, safed makkhan, or simply makkhan, this desi gourmet butter is a popular choice for dishes like Benne Dosa from Karnataka, Makke di Roti and Sarson da Saag from Punjab, and Thalipeeth from Maharashtra, particularly on Janmashtami. This hand-churned condiment is believed to be a healthier and tastier alternative to its processed, yellow counterpart. What exactly is white butter, and how can you make it at home? Read on for more details.

White butter, a key ingredient in many Indian cuisines, is unsalted and made by churning or curdling cream or full-fat milk. It is characterized by its softness, mildness, smoothness, and versatility. Unlike yellow butter, white butter is typically homemade and features prominently in regional Indian dishes.

Benefits of white butter include being unsalted and unprocessed, easier to digest, free from harmful trans fats, boosts immunity and metabolism, good for skin and gut health, and a good source of antioxidants. Additionally, there is a slight calorie difference between white and yellow butter.

To make white butter at home, start by collecting cream from fresh full-fat milk after refrigerating it. Churn the cold cream using a churner or wooden whisk until the butter separates. Alternatively, blend the cream on medium speed in a blender. Add ice-cold water to solidify the butter, then remove the liquid or buttermilk. Scoop out the butter, knead it gently under cold water to remove any trapped liquid, and store it in the fridge in a clean container.The butter has a firm yet smooth texture, according to Sanat Sarpotdar, owner of Poona Guest House. This versatile ingredient can be used for various purposes:

- Ideal for making ghee

- Suitable for baking

- Acts as a softening agent

- Delicious as a spread on toast or crackers, especially when combined with honey, herbs, or spices like chili flakes

Here is a recipe for Ghewar with Makhan Mishri shared by Chandramohan Shah, the sous chef at Fort JadavGADH:

Ingredients for Makhan Mishri:

- 1/2 cup ghee

- 6 ice cubes

- 4 tablespoons mishri (rock sugar)

- 2 mint leaves

Method:

1. Place the ice cubes in a bowl.

2. Add ghee and whisk for a few minutes until makkhan forms.

3. Remove the ice cubes and mix in the mishri. Garnish with mint leaves.

Ingredients for Ghewar:

- 3 cups flour

- 1 cup white butter

- 3-4 ice cubes

- 4 cups water

- 1/2 cup milk

- 1/4 tsp food color (yellow)/saffron

- 1 kg white butter for frying

Ingredients for Syrup:

- 1 1/2 cups sugar

- 1 cup water

Ingredients for Topping:

- 1 tsp cardamom powder

- 1 tbsp chopped almonds and pistachios

- 1 tbsp milk

- 1/2 tsp saffron

Method:

1. Prepare the sugar syrup and set aside.

2. Whisk the ghee with ice cubes until it turns white. Then add milk, flour, and water to make a smooth batter.

3. Add the food color mixture to the batter.

4. Heat a cylindrical vessel with butter for frying.

5. Pour a glassful of batter in threads into the hot butter, allowing the foam to settle before repeating.

6. Pierce the Ghewar with a skewer and dip in the hot sugar syrup. Drain excess syrup and then cool.

7. Top with saffron milk, chopped dry fruits, and cardamom powder before serving with makhan mishri.