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Desi Ghee
Ingredients
- 7-8 days malai (cream) stored
- 2 tbsp curd
- 2 ltr water
Steps
- Add curd on the first day that you begin storing the cream/malai, then add fresh cream and mix every day. Keep refrigerated for 7-8 days. A full box was obtained with 1litre of stored fresh malai. Transfer to a pan / kadhai.
- Fit the blender with its flat blade and blend for 5 min, until it crumbles and starts releasing water. Stop blending, then beat further with a spatula to release more water.
- Pour in chilled water to separate the crumbles. Bring them together into a ball and strain off the water.
- Pour in chilled water again to wash the crumbles; creamy butter is now ready.
- The separated water is buttermilk, and the butter is white. Put the butter into the same pan / kadhai and melt over a low flame.
- Bring it to a boil. The bubbles are white at first; continue boiling until they turn transparent.
- Continue boiling until bubbling stops and the ghee becomes a strong yellow colour.
- Strain the ghee; the residue can also be used. Use the ghee in any dish, or spread it on rotis to eat.