Take a big bowl and transfer both bowls of malai into the big bowl.

Heat it a little bit like you heat milk for making curd.

Then add 1 tbsp curd into it.

Now, stir the curd and malai very well and keep it aside for the next 7-8 hours.

After keeping it for 7-8 hrs now, take a mixer jar.

Pour the malai into the jar  (can use a hand whisker to whisk the mixture, instead of the blender)

Then add half a glass of water to it.

Close the lid and turn on the mixer grinder.

Slowly, the Makhan will start coming up in the jar

Continuously stir the mixture and stop after every few minutes

and add some more water to it. Remember that water temperature should be warm in the winters and room temperature in the summers.

Now stop the mixer and see the Makhan floats onto the water in the jar

Now, take a bowl and transfer the Makhan into it.

Here, you see some water in the Makhan and also the mixture is loose due to that.

Now, with the help of a spoon remove all the excess water from it, by pressing it from the sides.

After all the liquid is removed. Take a bowl and transfer Makhan to the bowl.

If the consistency is loose then add some cold water and squeeze the water from it

Makkhan is ready.