Bun Maska Recipe
Soft milk buns filled with sweet, creamy whipped butter, just like Mumbai Irani cafés, perfect with hot chai for breakfast or tea-time.
Equipment
- 1 Tawa or flat pan
- 1 Small mixing bowl
- 1 Spoon or whisk
- 1 knife
Ingredients
- 4 tbsp salted butter, softened (add a small pinch of salt if using unsalted)
- 1 tbsp fresh cream or malai
- 2 tsp powdered sugar, or to taste
- A few drops rose water or a pinch of cardamom powder (optional)
- 2-3 pcs. soft milk buns or pav, bakery fresh
- 1-2 tsp strawberry or any fruit jam (optional, for jam bun maska)
Instructions
- Keep butter, cream, sugar and buns at room temperature so everything is easy to mix.
- Add softened butter to a small bowl and mash gently with a spoon until smooth.
- Mix in cream, powdered sugar and rose water or cardamom. Whip for 2–3 minutes until light, creamy and slightly fluffy.
- Warm the whole buns on a tawa over low heat for 30–40 seconds per side, just until soft, not crispy.
- Slice each bun horizontally without cutting all the way through so it opens like a book.
- Spread the whipped maska generously on the inside of the bun.
- For jam bun maska, add a thin layer of jam over the butter, then close the bun gently.
- Serve immediately with hot chai so the bun is warm and the butter stays soft.
Notes
- Use only fresh, soft bakery buns or pav; dry or stale buns won’t give that melt‑in‑the-mouth bun maska texture.
- Butter must be softened, not melted. This helps it whip easily with cream and sugar and become light and creamy.
- Adjust the sugar to your taste – add a little at a time if you prefer a mildly sweet bun maska.
- You can skip cream if you don’t have it, but adding malai makes the maska fluffier and easier to spread.
- Flavorings like rose water or cardamom are optional; use them for a classic Irani café aroma or leave the butter plain.
- Store leftover maska in an airtight container in the fridge for 2–3 days and bring it back to room temperature before using.