Makhani is traditional Indian whipped butter. It undergoes less processing than yellow butter which makes it a more nutritious alternative. Milk is boiled until a layer of cream collects on top. This layer is then removed, and all the whey is squeezed out with a cheese cloth. The cream is then churned and whipped so it becomes light and frothy. This makes our Makhani creamy without being greasy. Biting into it feels like eating a cloud.
Makhani has a lot of different uses. You can use it on pancakes and muffins. You can use it to make Dal Makhani and also use it to top hot parathas. Makhani will surely enhance the flavour of any dish you add it to.
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