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Butters (Below)
Medication & Mukhwaas


Fruity Butter

1 cup butter
1/2 cup fruit (mango, apple, pineapple, strawberry, etc.)
1 tbsp. sugar
A little food colouring to match fruit

Bring butter to room temperature. If using a sour fruit like pineapple or strawberry, use either canned or first boil it in sugar syrup, draining well. Mash the fruit into a pulp. Add sugar and fruit and blend gently.

Herbed Butter

1 cup butter
1 tbsp. Herbs, finely chopped (nearly all herbs work well)
salt to taste
1/4 tsp. cayenne

Bring butter to room temperature. Fresh herbs are preferable, but you can also you dried herbs, or a combination of the two. Blend all evenly together.

Nutty Butter

1 cup butter
1/4 cup almonds
1 tbsp. powdered walnuts
1 tbsp. sugar
A few saffron threads

Soak the almonds overnight. Drain well, then peel and grind to a paste with scant water. Alternatively, drain on paper toweling, then dry grind to a powder. Bring butter to room temperature. Crisp the saffron threads over a warm griddle then crush with the back of a spoon. Mix well the almond, walnuts sugar and saffron.

Rippled Butter

1 cup butter
1 tbsp. strawberry or mixed fruit jam
A few saffron threads

Chill the jam till quite firm. Soak the saffron threads in a little water. Bring butter to room temperature, then beat butter till soft. Fold in the saffron and jam. Do not mix vigorously. The jam should just show like ripples in the butter. Serve as a dollop on bread or on offering plate.

Spicy Butter

1 cup butter
2 red chillies, crushed
A scant pinch of asofoetifda
salt to taste
5 drops lemon juice

Mix the lemon juice, salt, asofoetida and chilli together, then blend evenly into the butter.