Homemade Ghee

Ingredients

• 1 large bowl Malai (fresh cream)
• 2 tbsp Curd
• 5 –8 pieces Ice cubes
• 3 –6 bowls Water

Steps

1. Stir the curd into the malai and let it sit at room temperature overnight to set into malai curd.
2. Put the malai curd in the refrigerator the next morning.
3. Use a mixer to churn the malai curd with the ice cubes and water until the butter separates.
4. Rinse the butter with water to wash away the buttermilk.
5. Keep the butter over a low flame for 30–45 min, giving it an occasional stir.
6. Turn off the flame once the ghee is clear, has changed colour and gives off a rich aroma.
7. Strain the ghee thoroughly, then transfer it to a container and keep it refrigerated.