Homemade pure butter (Desi Makhan) is far more richer in taste, texture, aroma and nutrition. Making butter (Desi Makhan) at home only takes about 15 - 20 minutes, but its worth the time and effort put in.

To make pure butter (Desi Makhan), you will require:

Milk cream (cream that forms a layer on top of farm fresh boiled milk)  -or-  Heavy cream (if you cannot collect fresh milk from farm)
Chilled water
Electric mixer

Procedure:

Put the cream in the electric mixer.

Beat the cream on high speed in the electric mixer for approximately 5 minutes.

You will notice that the cream will first beat nice and fluffy, and then it will gradually get really thick and hard and form lumps. Reduce the speed then and let it beat till it completely form hard lumps.

If you are using cream extracted from farm fresh milk, it will not separate much liquid. If you are using heavy cream, it will turn a little yellowish and separate a liquid called "butter milk".
Strain and reserve the liquid for later use in baking or curries and wash the butter.
To wash the butter, add chilled water to extracted butter and rub the butter in chilled water with your hands or a spatula. (This is the only messy part of the butter making process)

When that water turns whitish, discard it and repeat the process with more chilled water. (If you are using cream from farm fresh milk, this water from first wash is butter milk)
You will have to wash the butter 3 times.
Squeeze all the water out of butter with your hands and shape it in squares, rolls or balls.

Please Note: Homemade butter will keep in the fridge for only a week. Preserve the rest of the butter in freezer, sealed in a freezer bag or box/container.