What is butter, makhan? glossary, uses, recipes, benefits 

Butter, in its most basic form, is a dairy product made by churning fresh or fermented cream or milk, separating the butterfat from the buttermilk. In the Indian context, "butter" often refers to the commercial, typically salted, yellow butter readily available in stores. This is distinct from ghee (clarified butter), a staple in Indian cooking that involves simmering butter to remove milk solids and water, resulting in a nutty, aromatic, and shelf-stable fat with a high smoke point. Another significant form is homemade white butter (safed makkhan), churned from cream at home, offering a fresh and slightly tangy flavor.

Butter's uses in India are incredibly diverse, spanning both savory and sweet dishes. It's cherished for the richness and flavor it imparts. You'll find a generous dollop of butter melting over piping hot parathas, naans, and rotis, adding a comforting, indulgent touch. In street food culture, butter is a star, slathered on Pav Bhaji, Dosa, and Mumbai sandwiches to elevate their taste and texture. Its creamy consistency makes it perfect for spreading on bread or pav, creating a delightful melt-in-the-mouth experience.

Beyond a simple spread or topping, butter plays a crucial role in enhancing the flavor of many curries and gravies. Dishes like Paneer Butter Masala and Butter Chicken (Murgh Makhani) are named for the generous amount of butter used, which contributes to their signature creamy texture and rich, comforting taste. It's often used to sauté aromatics like ginger, garlic, and onions, building the foundation of flavor for many Indian preparations.

In Indian baking and desserts, butter is equally indispensable. From rich Osmania Biscuits in Hyderabad to various homemade cookies, cakes, and pastries, soft butter is essential for achieving a light, airy texture when creamed with sugar. It contributes to the tenderness and overall deliciousness of sweet treats, making them truly irresistible. Its ability to emulsify and create smooth textures is also valuable in crafting decadent caramel sauces and other dessert components.

The preference for butter in Indian cuisine stems not only from its taste but also from its perceived health benefits when consumed in moderation. It's a source of fat-soluble vitamins (A, D, E, and K) and healthy fats. In traditional Ayurvedic practices, white butter is believed to aid digestion, boost immunity, and promote skin health. While commercial butter may be used for its convenience, the cultural significance and widespread use of both homemade butter and ghee underscore butter's deep-rooted place in the Indian culinary tradition.

Also known as

Makhhan

How to select butter, makhan

• Depending on the purpose of butter usage you can choose from the commercial assortment of butters classified under the salted and unsalted category.

• Unsalted is best for cooking and baking as the lack of salt doesnt affect the overall taste of the dish.

• If your requirements are specific, for example; low fat, less sodium...etc. You will find butter brands that cater to that. While not commercially available everywhere, select specialty stores will stock them.

• Remember good quality butter should have uniform colour, waxy texture and be absent of any free moisture.

• If purchasing flavoured butters or compound butters (beurres, composes) then they should have the specific flavour characteristic to that butter. For example; garlic butter, moutarde (mustard) butter... etc.

Culinary Uses of butter, makhan in Indian Cooking

• Sandwich breads need to be buttered as the fat acts as a deterrent to the moisture content of veggies like tomato and cucumber.

• Bakery products will never be the same without the buttery, flaky goodness and rich flavour that only butter affords. Cookies, crisp pie shells, light flaky puff pastry, tea cakes and most baked goodies have butter as the hero ingredient.

• Soup and sauces, from French classics like buerre and roux, where equal quantities of butter and flour are cooked together before the addition of spice flavoured milk to make white sauce. With butter and egg yolk, the classic Hollandaise and Béarnaise sauce are born.

• Breadbaskets filled with bread rolls and breadsticks with little bowls of plain and flavoured butter.

• Pure ghee, which is nothing but clarified butter is obtained when butter is heated and the moisture content evaporates. It has a higher keeping quality and is the common cooking medium preferred by households in India, especially during festival times.

• When making jam or preserves, apply a cube of butter after cooking to prevent foaming, skin and scum formation on the surface, while giving the product a buttery sheen.

How to store butter, makhan

• Since butter is a perishable product, it needs to be stored under refrigerated conditions.

• It is wrapped in greaseproof or foil lined paper.

• Since it has a tendency of absorbing odours easily, it is recommended to be stored well wrapped and away from strong flavoured foods.

• Keep away from sunlight as it tends to go rancid faster.

Health benefits of butter, makhan

Butter : Butter contains 80% fats and it comprises of many types of fatty acids. Butter has short chain fatty acids and medium chain fatty acids which are broken down and absorbed into the body directly and go straight to the liver and get converted to fuel to be used by the muscles. Due to this anti-inflammatory effect, it is said to have a positive effect in treating Irritable Bowel Syndrome (IBS). Recent research shows that small amounts of butter has positive effects on heart health. So diabetics too can have small quantity of butter and balance it with other types of fats they consume. A tbsp. of butter fulfils 8% of your days requirement of vitamin A. This Vitamin A is a powerful antioxidant which is essential for glowing skin health and immune function. We suggest you read about butter the super food.

Click here to know more about the butter the super food.

Nutritive Information for Butter:

1 tbsp of salted butter is about 12 grams

RDA stands for Recommended Daily Allowance.

Energy - 88 calories

Protein – 0 g

Carbohydrate – 0 g

Fat – 9.7 g

384 mcg of Vitamin A = 8% of RDA (about 4800 mcg)

0.3 mg of Vitamin E = 1.5% of RDA (about 20 mg)

2.28 mg of Phosphorus = 0.4% of RDA (about 600 mg)