Saag ke saath safed makhan, garam paratha aur lassi ka gilaas — Punjab aur gaon ka nashta is ke baghair adhoora hai. Desi makhan dahi bilo kar banta hai, aur is mein jo zaiqa hai woh bazaar ke peeli butter mein nahi. Aayein seekhein ghar par desi makhan banane ka tarika.
Zaroori Cheezein
- 2 litre bhains ka khalis, full cream doodh
- 2 chamach jaag (purani dahi)
- Mitti ka matka ya steel ka bartan
- Lakri ki madhani
- Barf wala thanda pani
Step 1: Doodh Ubaal kar Dahi Jamayein
Doodh ko achi tarah ubaal lein, phir itna thanda hone dein ke ungli daalne par neem garam lage. Ab is mein jaag mila kar bartan dhak dein aur kisi garam jagah 8 se 10 ghante rakh dein. Mitti ke bartan mein jami dahi zyada ghani aur mazedaar hoti hai.
Step 2: Dahi Thandi Karein
Jami hui dahi ko 2-3 ghante fridge ya thandi jagah rakhein. Thandi dahi se makhan jaldi aur zyada nikalta hai — garmiyon mein yeh khas tor par zaroori hai.
Step 3: Bilona Shuru Karein
Dahi mein ek do glass barf wala pani milayein aur madhani ko dono hathon se ghuma ghuma kar bilo. 10 se 20 minute mein upar chhote chhote makhan ke daane tairne lagte hain. Ab thora aur thanda pani daal kar kuch der aur bilo — daane jur kar makhan ka gola ban jate hain.
Step 4: Makhan Nikaal kar Dhoyein
Haath se makhan ikattha kar lein aur thande pani mein 2-3 dafa daba daba kar dhoyein. Makhan mein bachi lassi use jaldi khatta kar deti hai, is liye achi tarah dhona zaroori hai.
Step 5: Mehfooz Karna
Makhan ko thande pani wale bartan mein ya dhakke dibbe mein fridge mein rakhein — 4 se 5 din tak taaza rehta hai. Namkeen makhan chahiye to chutki bhar namak mila lein. Makhan zyada ho jaye to isi se desi ghee bana lein.
Lassi — Muft ka Tohfa
Makhan nikalne ke baad jo lassi bachti hai woh asli desi lassi hai. Is mein namak, bhuna zeera aur podina daal kar piyein — garmi ka sab se purana desi ilaj.
