Collect and refrigerate cream obtained from milk for approximately one week. Preferably store in freezer in a box if you are collecting it for 2-3 days.

Take it out the malai of the fridge 3 hours ago to get it to room temperature.

Take a grinding jar pour all the malai in it. Keep it on for about 2-3 minutes. Add ice-cubes or chilled water. Grind it again. After few minutes the cream and buttermilk have separated.

Transfer the cream in a bowl. Makhan is ready now. Garnish it with saffron thread. Serve it with mishri. Makhan Mishri is ready now.