Bun Maska is a classic Irani café snack from Mumbai. It is made with soft pav or crusty brun buns. The butter, called maska, is whipped with a little cream and sugar until light and spreadable. The buns are sliced and layered with this maska, best enjoyed with a hot cup of chai.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: Not specified
  • Total time: 10 minutes
  • Yield: 5
  • Category: Breakfast, Snacks
  • Cuisine: Indian

Ingredients

  • 4 tablespoons butter (salted, softened, at room temperature (or use unsalted and add a pinch of salt))
  • 2 teaspoons powdered sugar (- adjust to taste)
  • 1 tablespoon fresh cream (or malai - optional but recommended)
  • ¼ teaspoon rose water (or ⅛ teaspoon cardamom powder - optional, for a traditional café-style flavor)
  • 2 to 3 buns (- large-sized, soft and lightly sweet)
  • 2 to 3 tablespoons jam (- or as needed - any fruit jam if making jam bun)

Method

Whip the Maska

  1. In a small bowl, add the butter, cream, powdered sugar and rose water.
  2. Using a spoon or small whisk, beat until the mixture is light, creamy, and slightly fluffy.

Prepare the Bun

  1. Lightly warm the buns on a tawa or skillet from all side.
  2. Turn over and warm the other side. The buns are not toasted, but simply warmed. If you like you can toast them.

Make Bun Maska

  1. Slice the soft milk bun horizontally.
  2. Slather the whipped butter (maska) generously on both bun slices. Place them together and serve.
  3. For Jam Buns, spread butter on the bun slices. Add jam on top of the butter or on the other slice, cover, and serve.

Serving Suggestions

  1. Serve immediately with a hot cup of Irani chai or masala chai.
  2. Optionally, sprinkle a little extra sugar inside for a sweet-salty bite.
  3. You could also use brun pav. After slathering the brun pav or bun with butter, sprinkle some sugar on top.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.