Makhan se Lassi alag karne ka easy trick

Ingredients

• 500 g Unsalted Butter (cut into cubes, room temperature)
• 200 ml Water (for filling the glass, room temperature)

Instructions

1. 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

2. 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

3. 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

4. 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

5. 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