My mother never brings butter from outside. But she made nice butter by whipping the whey. It was when I was about to graduate that I feel a prey to gastroenteritis that I got a chance to have it every morning with overnight water soaked seven or eight almonds and mishree (sugary concretes). After all I was prescribed to have makkhan so that I could keep away from the prospective ulcer.
One day I happen to visit my dear Sis in Delhi. She uses Amul butter. In the morning she made Paranthas of Gobhi and Aloo and asked me if I wished to have them with butter. I said I’d try. I took out the box from the chiller and spread it on my Parantha with a knife. It was SOFT. I just loved it. The taste was PURE. I just had it in bulk.
Utterly Butterly DELICIOUS.
Then it became one of my essentials in the menu… be it Pao Bhaji, Dal and even with half boiled omelets. But I love it most with bread slices. The yeast created pitfalls of the slices are lovely with the soft but firm Amul butter. It feels to be really good when Amul is in your plate.
If you have never tried, try it at least once. Simply to
TASTE PURE. THINK PURE…