How to make Maska (White Butter)

By Rita Jamshed Kapadia 2 comments

Take Heavy Cream chilled and a large glass jar. Shake the cream in the Jar till the maska forms.

Store in the jar in refrifgerator and enjoy with english muffins toasted, toast, brun bread, easter buns or on bagels.

Keeps for one week.

Rita Jamshed Kapadia

Many thanks for your visit today from author Rita Jamshed Kapadia. Rita's Mega Cookbook "Parsi Cuisine Manna of the 21st Century" and 11 cookbooks in the Parsi Cuisine Series are available on Buy the printed Paperback or read the eBook Worldwide. To order autographed cookbook, email If you have purchased and cooked a dish from any of her cookbooks, please leave a review/comment here or on Amazon.


Brun Pao and Maska – Parsi Cuisine

Apr 4, 2020, 4:08 pm

[…] Recipe for Maska […]

Easter Buns(Sugar free ) and Maska (Butter) – Parsi Cuisine

Apr 4, 2020, 5:27 pm

[…] Buns (see recipe below)2 tbsp maska1 tbsp fruit jam […]