- By Iram Hussain
- Mon, 19 May 2025 03:00 PM (IST)
- Source:JND
Ghee is a staple ingredient in Indian cuisine, renowned for its rich, buttery flavour and versatility. It elevates various dishes, from vegetables to garnishes, making food scrumptious and aromatic. However, store-bought ghee can be contaminated with impurities, making homemade ghee a preferable option. Interestingly, homemade ghee can be prepared using collected malai which will not only reduce waste but also utilise the leftover cream. This approach ensures a superior quality ghee compared to commercial alternatives.
By adopting this method, individuals can create authentic pure ghee that will enhance the flavour and nutritional value of their meals. With its numerous benefits, homemade ghee is an excellent choice for those seeking a healthier cooking option. So, if you are wondering about the process, then don't look anywhere else. Here, we've compiled a simple 5-step guide that you can try to make puri desi ghee from malai at home.
5- Step Guide To Prepare Homemade Ghee
Collect And Store Malai
Collect malai from boiled milk daily and store it in an airtight container in the fridge. Gather a sufficient amount before proceeding. This step helps accumulate the creamy layer needed for ghee production.
Churn Malai Into Butter
Combine the collected malai with cold water in a blender and churn it nicely until the butter starts to seperate from the buttermilk. Alternatively, you can also hand-whisk the mixture to achieve the same result. Once the butter has separated, strain the white butter also known as makhan and rinse it with cold water to remove any remaining buttermilk. Ensure the butter is clean and dry.
Heat Butter To Separate Ghee
Heat the butter in a pan over a low flame while stirring occasionally until it melts and turns golden. As the mixture cooks, the ghee will slowly separate from the milk solids. Maintain a watchful eye on the heat, stirring occasionally to prevent burning or scorching.
Ways to make homemade ghee from malai (Image Credits: Canva)
Watch For Changes
Continue cooking for 10-15 minutes or until the ghee transforms into a rich golden hue and the milk solids settle at the bottom. Turn off the flame once the milk solids turn brown. This step will transform the butter into ghee, releasing its distinct aroma and flavour.
Strain And Store Ghee
Once cooled, carefully strain the ghee through a clean muslin cloth or fine mesh strainer into a clean, dry jar. Discard the milk solids and allow the ghee to cool completely. Store the homemade ghee at room temperature, ensuring it retains its freshness, aroma and rich flavour, ready for the use.