Indian Fried Eggs, Ladi Pav and White Butter

Ingredients

• 3 cup maida (approx 375g)
• 1.5 tsp instant dry yeast
• 2 tbsp sugar
• 1 tsp salt
• 0.5 cup milk (warm)
• 0.5 cup water (warm, adjust as needed)
• 2 tbsp butter (melted)
• 1 tbsp butter for brushing (melted)

Instructions

1. 1

   Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.

2. 2

   Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.

3. 3

   Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.

4. 4

   First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.

5. 5

   Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.

6. 6

   Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.

7. 7

   Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.

8. 8

   Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.

Ingredients

• 4 cup Malai (Chilled, full-fat heavy cream)
• 3 cup Cold Water (Ice cold, divided)
• 1 cup Ice Cubes (For washing the butter)

Instructions

1. 1

   Prepare for Churning

   • Ensure the malai (heavy cream) is well-chilled. For best results, also chill the large bowl and the whisk attachment of your stand mixer (or beaters for a hand mixer) for 15-20 minutes in the refrigerator.
   • Place the chilled malai into the cold bowl.
2. 2

   Begin Churning

   • Start churning the malai on a low speed for 2 minutes to prevent splashing. Gradually increase the speed to medium-high.
   • Continue churning for 5-7 minutes. The cream will first thicken into a whipped cream consistency with soft peaks, then progress to stiff peaks.
3. 3

   Watch for Separation

   • Keep churning for another 5-8 minutes. The mixture will start to look grainy and curdled. This is the sign that the butterfat is separating from the liquid.
   • Suddenly, you will see a clear separation: yellowish, lumpy solids (butter) and a thin, milky liquid (buttermilk).
4. 4

   Consolidate the Butter

   • Once separated, reduce the mixer speed to low and pour in 1 cup of ice-cold water. This helps the butter firm up and separate completely.
   • Mix on low for another 30-60 seconds. The butter will clump together into one large mass.
5. 5

   Wash the Butter

   • Turn off the mixer. Pour the liquid buttermilk into a separate container to save for other uses. Use a spatula to press the butter against the side of the bowl to squeeze out more buttermilk.
   • Gather the butter into a ball. Add the remaining 2 cups of ice-cold water and the ice cubes to the bowl.
   • Using your clean hands or a spatula, gently knead and press the butter ball under the ice water. The water will become cloudy. Discard the water and repeat this washing process 2-3 times until the water runs clear. This step is crucial for removing all buttermilk, which extends the butter's shelf life.
6. 6

   Shape and Store

   • Once washed, press the butter firmly to squeeze out any remaining water.
   • Shape the butter into a block, log, or small balls as desired.
   • Store in an airtight container in the refrigerator for up to 2 weeks. For longer storage, you can freeze it for up to 3 months.