Makhan se Lassi alag karne ka easy trick
Makhan se Lassi alag karne ka easy trick is a easy Indian recipe that serves 4. 900 calories per serving. Recipe by Rani Home Tips on YouTube.
Prep: 15 min | Cook: 4 hrs 30 min | Total: 5 hrs
Cost: $4.00 total, $1.00 per serving
Ingredients
- 500 g Unsalted Butter (cut into cubes, room temperature)
- 200 ml Water (for filling the glass, room temperature)
Instructions
Melt the Butter
Place the butter cubes in a saucepan over low to medium heat. Stir gently until the butter is completely liquid and no solid pieces remain.
Time: PT5M
Temperature: medium heat
Add Water‑Filled Glass
Fill a small heat‑proof glass with water and gently set it on one side of the saucepan so the water does not spill. The glass creates a space where the milk solids will collect later.
Time: PT2M
Refrigerate to Solidify
Cover the saucepan with a lid or foil and place it in the refrigerator. Let it sit for 4 to 5 hours until the butter solidifies completely.
Time: PT4H30M
Remove the Glass and Collect Lassi
Take the pan out of the fridge, carefully lift the glass, and you will see a clear empty space where the water was. The liquid that has gathered there is the separated buttermilk (lassi). Scoop it into a separate bowl.
Time: PT5M
Store the Clarified Butter
The remaining solid block is pure clarified butter (ghee). Transfer it to an airtight container. It can be kept at room temperature for a few days or refrigerated for longer storage.
Time: PT3M
Nutrition Facts
- Calories
- 900
- Protein
- 0g
- Carbohydrates
- 0g
- Fat
- 100g
- Fiber
- 0g
Dietary info: Vegetarian, Gluten-Free, Keto, Paleo-friendly
Allergens: Dairy
Ingredient Substitutions
- Instead of Unsalted Butter: Regular salted butter (reduce added salt)
Equipment Needed
- Saucepan
- Heatproof Glass
- Refrigerator
- Spatula
- Bowl
- Knife (optional)
Critical Steps — Do Not Skip
- Melt butter fully without allowing it to brown.
- Place a water‑filled glass correctly to create a separation space.
- Refrigerate for the full 4‑5 hours to ensure complete solidification.
- Remove the glass gently to avoid breaking the butter block.
Chef Tips from the Video
- For an extra‑clear ghee, strain the melted butter through a fine mesh sieve before refrigerating.
- Add a pinch of turmeric to the melted butter for a golden hue and subtle flavor.
- Use a stainless steel spatula to scrape the butter block cleanly from the pan.
Troubleshooting
Butter browned or developed a nutty smell during melting.
Reduce the heat immediately and remove the pan from the burner. Use low heat and stir constantly to keep the butter clear.
The glass cracked when placed in the hot butter.
Use a glass that is labeled heat‑proof or pre‑warm the glass slightly before placing it in the pan.
Buttermilk did not separate; the butter block is still cloudy.
Allow the pan to chill for an additional hour in the refrigerator. The colder temperature helps the milk solids settle more distinctly.
Storage
Refrigerator: Airtight container, up to 1 month.
Freezer: Airtight container, up to 6 months.
Room temperature: Not recommended for more than 2–3 days; keep in a cool, dark place.
Make-Ahead Tips
- Clarified butter can be made in bulk and stored in the freezer; simply thaw before use.
- The separated lassi can be used in pancakes, muffins, or as a probiotic drink.
Frequently Asked Questions
What is the cultural significance of clarified butter (ghee) in Indian cuisine?
Ghee has been a staple in Indian cooking for centuries, valued for its high smoke point, rich nutty flavor, and Ayurvedic health benefits. It is used in religious rituals, festive meals, and everyday cooking across the subcontinent.
How is ghee traditionally prepared in different regions of India?
In North India, ghee is often made by simmering butter until the milk solids caramelize and sink, then straining. In South India, a similar method is used but sometimes with the addition of a pinch of fenugreek seeds for aroma. The refrigerator trick offers a low‑heat alternative that preserves the pure butter flavor.
What occasions or celebrations is ghee traditionally associated with in Indian culture?
Ghee is essential in festivals like Diwali, Navratri, and weddings, where it is used to light lamps (diyas) and prepare ceremonial sweets such as laddoo and halwa. Its presence symbolizes purity and prosperity.
What are the authentic traditional ingredients for making ghee versus acceptable substitutes?
Authentic ghee is made from pure unsalted cow or buffalo butter. Some modern cooks use clarified butter from cultured butter for a tangier taste, but the traditional method avoids any added oils or flavorings.
What other Indian dishes pair well with the clarified butter made using this refrigerator trick?
The clarified butter can be used to fry spices for dals, sauté vegetables for sabzi, baste naan before baking, and finish biryani for a glossy finish. It also works beautifully in sweet dishes like gajar ka halwa.
How does clarified butter (ghee) fit into the broader Indian cuisine tradition?
Ghee is considered a cooking medium that enhances the aroma of spices, adds richness to gravies, and extends shelf life of dishes. Its high smoke point makes it ideal for tempering (tadka) and deep‑frying, core techniques in Indian cooking.
What makes this refrigerator method for separating butter unique compared to the classic simmering method?
The refrigerator method eliminates the need for prolonged heating, saving gas and preventing the milk solids from caramelizing, which results in a cleaner, neutral‑flavored ghee. It also reduces the risk of burning and the associated cleanup.
What are the most common mistakes to avoid when making clarified butter using this refrigerator trick?
Common errors include overheating the butter, using a glass that isn’t heat‑proof, and not allowing enough chilling time. Overheating can cause the butter to brown, while insufficient chilling leaves milk solids mixed with the fat.
Why does this recipe use a glass filled with water instead of a metal weight to separate the lassi?
The water‑filled glass creates a clean, removable space that the liquid milk solids can occupy without mixing back into the solid butter. A metal weight would not provide a void for the lassi to collect, making separation harder.
What does the YouTube channel Rani Home Tips specialize in?
The YouTube channel Rani Home Tips focuses on practical Indian kitchen hacks, quick cooking tutorials, and budget‑friendly recipes that help home cooks save time and resources while preserving authentic flavors.
Last updated: September 6, 2026
