Missi Roti, White Butter and Sweet Lassi

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.

Ingredients

• 2 cup Curd (Use thick, full-fat, chilled curd for best results)
• 1 cup Whole Milk (Chilled)
• 0.25 cup Sugar (Adjust to taste)
• 0.5 tsp Cardamom Powder (Freshly ground is best)
• 0.5 cup Water (Chilled, use as needed for consistency)
• 1 tsp Rose Water (Optional, for fragrance)
• 8 pcs Ice Cubes (For serving)
• 1 tbsp Pistachios (Slivered, for garnish)

Instructions

1. 1

   Combine Ingredients

   • In a large blender jar, add the chilled curd, whole milk, sugar, and cardamom powder.
   • If using, add the rose water for a fragrant aroma.
2. 2

   Blend Until Frothy

   • Add the chilled water. Start with less and add more if you prefer a thinner consistency.
   • Secure the lid and blend on low speed for 30 seconds to dissolve the sugar.
   • Increase the speed to high and blend for another 1-2 minutes until the lassi is completely smooth and a thick, creamy froth forms on top.
3. 3

   Serve Chilled

   • Place a few ice cubes into each serving glass.
   • Pour the freshly blended lassi over the ice.
   • Garnish with a sprinkle of slivered pistachios.
   • Serve immediately to enjoy its cold, frothy texture.