Easy Step By Step Guide To Make Ghee From Malai

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Welcome to the easy step by step guide to make ghee from malai. Get ready to learn the traditional way of making this delicious and healthy clarified butter.

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Slide 1: Gather fresh malai from milk and store it in a container. Keep it in the fridge for 24 hours to let it solidify.

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Slide 2: Take out the malai from the fridge and let it come to room temperature. This will make it easier to work with.

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Slide 3: In a heavy-bottomed pan, heat the malai on low flame. Stir occasionally to prevent it from sticking to the bottom.

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Slide 4: As the malai starts to melt, you will see a layer of foam forming on top. This is the impurities and water separating from the ghee.

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Slide 5: Keep stirring and cooking the malai until the foam disappears and the liquid turns golden brown. This is the ghee.

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Slide 6: Turn off the flame and let the ghee cool down for a few minutes. Then, strain it through a fine mesh strainer or cheesecloth into a clean container.

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Slide 7: The leftover solids in the strainer are called 'khoya' and can be used in various Indian desserts. Don't throw it away!

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Slide 8: Your homemade ghee is now ready to use. It has a rich nutty flavor and can be stored at room temperature for up to 6 months.

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Slide 9: Congratulations, you have successfully made ghee from malai! Use it in your cooking for a healthier and tastier option. Enjoy!