Instant Homemade Ghee

Ingredients

• 1 big bowl of stored frozen malai

Steps

1. Take out the frozen malai out of the freezer and let it sit at room temperature until it softens.
2. Add the stored malai into a thick and heavy bottom pan or kadhai. Cook it over a high flame and let it boil.
3. You will notice when it start boiling it is getting frothy. Keep the flame low-medium. Continue stir to avoiding sticking and burning.
4. After 15-20 minutes the water will evaporate, and the fat will begin to separate, forming a clear liquid on the edges. The milk solids will settle at the bottom of the pan.
5. Once the solids turn golden brown and the liquid is clear, switch off the flame. Strain the liquid ghee through a sieve into a bowl, store in an airtight container and use whenever you needed.