Ghee’s rich flavor, pleasant scent, and health-promoting qualities make it a distinctive fixture in Indian cooking. It enhances a variety of foods, including sweets, fried appetizers, and classic dals and curries. Making ghee at home guarantees purity, superior flavor, and nutritional value, even if store-bought ghee could include additives or preservatives.

Don’t throw away any malai (cream) that you have been gathering from boiling milk. It’s simple to make healthy, homemade desi ghee using it. In addition to reducing food waste, this method ensures a more genuine product than many commercially available substitutes.

This is a simple 5-step recipe that you can do in your own home using gathered malai to make pure ghee.

Step 1: Gather and Keep Malai

Begin by gathering the malai that develops on top of the milk after it has cooled and cooked. Milk should be stored in a clean, airtight container after the malai is skimmed off each time it is boiled. To avoid spoiling, keep this container in the refrigerator. You may start manufacturing ghee after you have collected enough malai (at least 500 grams).

Step 2: Make Butter from the Malai

After chilling, pour the cold malai into a blender. To separate the butter from the liquid (buttermilk), add a little bit of cold water and churn. For this phase, you may use a wooden churner (mathani) or a traditional hand-whisk if you’d like. To get rid of any remaining buttermilk, drain and rinse the butter under cold water once it has formed. This prolongs the shelf life of the ghee and aids in the purification of the butter.

Step 3: To extract ghee, heat the butter.

In a heavy-bottomed pan, put the white butter (makhan) and start cooking it over low heat. To guarantee even melting and avoid sticking or burning, stir it periodically. The butter will begin to clear as it melts, with golden ghee rising to the top and milk particles separating and sinking to the bottom.

Step 4: Check for Color and Fragrance

Keep heating for ten to fifteen minutes. You’ll see that the ghee becomes a beautiful golden color and has a rich, nutty aroma. Turn off the fire when the bottom milk solids are brown and the ghee seems clear and fragrant. Avoid overcooking as this might degrade the quality and flavor.

Step 5: Empty the Ghee and Store It

Let the ghee cool a little. Next, strain it into a dry, clean glass or steel container using a fine mesh sieve or a muslin cloth. If you like, you may use the browned milk solids in sweets or parathas. Before you close the jar, let the ghee to cool completely. Keep your handmade ghee in a dry location at room temperature. Without refrigeration, it will remain flavorful and fresh for weeks.

It’s easy and satisfying to make Desi ghee at home with Malai. It guarantees a better substitute for processed store-bought ghee and is an environmentally friendly way to utilize surplus cream. You can use pure, fragrant, and nourishing ghee in your cooking every day with a few simple steps.