Easy Step By Step Guide To Make Ghee From Malai


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.


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.


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


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


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.


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


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.


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


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.


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