Homemade Golden Ghee – Pure Taste & Aroma

Ingredients

• 500 ml or as available at home Fresh cream (malai)
• Malai (cream) collected for 7–10 days
• Butter – separated from collected malai

Steps

1. Malai (Cream) Ghee: –
2. Collect cream in a container for 7–10 days. Transfer the cream to a thick-bottomed pan and heat on low flame.
3. Stir occasionally.
4. After some time, the cream will change color and ghee will start separating.
5. Strain the prepared ghee using a muslin cloth or fine strainer and store in a jar
6. Butter Ghee: Collect cream for 7–10 days and refrigerate.
7. Separate butter from the collected cream.
8. Make small balls of butter so that buttermilk separates.
9. Place the butter balls in a non-stick pan or thick-bottomed pan.
10. Heat on low flame, stirring occasionally.
11. Butter will slowly turn into ghee.
12. Strain the ghee using muslin cloth or fine strainer and store in a jar.
13. Uses: –
14. ∆ Add to dal-rice, khichdi, pulao, or biryani. ∆ Can also be used in sweets or yogurt-based dishes. ∆ Fresh homemade ghee gives rich aroma and amazing taste.