Janmashtami 2025: What is white butter (makhan), how to make it and its benefits

White butter, or makhan, is a soft and creamy dairy product made by churning fresh cream or malai until the fat separates from the liquid (buttermilk). According to celebrity nutritionist and author Rujuta Diwekar, the churning itself makes the makkhan special in terms of molecular gastronomy, not just in terms of its unique ‘melt in an instant’ texture, but it also nutritionally equips it with many special properties. Let us learn more about it, the art of making it, and its benefits.

Lord Krishna's birthday also known as Janmashtami has a deeper connection with white butter or makhan. Makhan is one of the favourite foods of Lord Krishna and on this day, devotees offer him white makhan along with mishri (sugar crystals) as a bhog topped with tulsi dal.

Boil 1 liter of milk for 20 days. Once it cools down, let it rest in the fridge overnight. Collect the thick layer of malai formed on top of it in a separate container. After 20 days, transfer this frozen malai to a deep saucepan and let it come down to room temperature. Lukewarm it and add 1/4 tsp of curd to it, cover, and let it rest for 8 hours. You will see it sets like curd. Let it refrigerate overnight. The next morning, churn it using a wooden churner; as it starts getting stiff, add iced water to it, and you will see runny white liquid separating from thick, white, and creamy stuff, which is butter or makhan. This makhan is then cooked on a low flame for 30-45 minutes, which results in a golden liquid called ghee.

In a post on Facebook in 2019, Rujuta had mentioned the benefits of eating white butter. Her post reads, "For starters, it retains the potency of the fat-soluble vitamins A, D, K and E, therefore making it a powerful antioxidant. Then there is the Wulzen factor, a hormone-like substance only found in freshly churned butter that has the capacity to prevent joint stiffness and ensures that your bones store more calcium."

According to Rujuta's post, "Freshly churned white butter is relished across India with regional delicacies that are fibre- and mineral-rich, mostly coarse grains and legumes, be it makai roti in Punjab, thalipeeth in Maharashtra, ragi adai in the South or namak chai (barley, salt and butter tea) in the Himalayas. The reason here is fibre and the Glycosphingolipids, a type of fatty acid found in white butter, which works at protecting the gastrointestinal tract from infections or just from slowing down. Gassy, bloated, burpy? That spoonful of makkhan may just do the trick for you."

As per a study, fresh makhan has several health benefits for the human body. It helps in treating malabsorption syndrome, piles, facial paralysis, indigestion, cardiac problems, and anorexia. It contains fat soluble vitamins, small amounts of essential fatty acids and conjugated linoleic acid (CLA).Milk fat is the most important natural source available for fulfilling dietary requirements of CLA. The old traditional methods of makkhan preparation from dahi convert small amount of fatty acids i.e. linoleic acids, linolenic acid, ricinoleic acid and their methyl esters present in milk to CLA because of fermentation of milk by lactic cultures.

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Disclaimer: The information provided in this article—is intended for general informational purposes only and should not be considered medical advice. Always consult your health practitioner before starting any routine.