Mathani

A wooden hand-churner used to whisk yogurt and water into smooth, frothy lassi or buttermilk, and historically to churn butter from cream, worked by rapidly rolling the handle between the palms.

Material & Construction

A long wooden shaft with a disc or set of small wooden blades at the working end, spun by rolling the upper shaft rapidly between both palms.

Traditional Uses

Churning diluted yogurt into lassi or chaas (buttermilk), and traditionally separating butter from cream in households that still make ghee from scratch.

Modern Availability / Equivalents

An electric blender or hand mixer has replaced the mathani in most urban kitchens, though the hand tool remains common in rural households and for specific traditional preparations.

Care & Maintenance

Rinse thoroughly and air-dry; dairy residue left on the wooden blades will sour and affect the flavor of the next batch.