Recipe of Award-winning Ghee (clarified butter) from Malai

Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Simple Way to Prepare Any-night-of-the-week Ghee (clarified butter) from Malai. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Ghee (clarified butter) from Malai, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ghee (clarified butter) from Malai delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Ghee (clarified butter) from Malai estimated approx 1 hour.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Ghee (clarified butter) from Malai using 3 ingredients and 13 steps. Here is how you cook it.

Ingredients and spices that need to be Make ready to make Ghee (clarified butter) from Malai:

1. 3 cups malai
2. cubes Ice
3. As needed Water

Steps to make to make Ghee (clarified butter) from Malai

1. Boil the milk and cool it to room temperature. Keep the boiled and cooled milk in the fridge for 10-12 hours. Malai will get deposited on the top of milk in the container. Remove the malai and store on fridge. Repeat this daily for 8-10 days.
2. Blend 2 cup malai with 1 cup of water.
3. Then add ice to the mixture so the water seprates resulting into butter.
4. Now collect butter with your hands and make round shape like ball.
5. Take a thick bottom wok and put collected butter in it. Stir continuously on high flame.
6. When all butter has melted lower the flame. Cook on low flame with time to time stirring. If stirring will not be done then the solid will settle down and start getting burnt leaving unpleasant odor and colour to the ghee.
7. Keep cooking on low flame with regular stirring. Ghee will start separating. It will sepreate out completely with yellowish brown solid floating in it.
8. When the ghee is yet liquid and cold enough to filter, filter it with the help of metallic sieve. Strain off maximum ghee from brown solid. Pure ghee is ready to consumed.
9. Ghee from leftover brown solid (Kittu)
10. In a pan take that brown solid(kittu) add 1 cup of water in it and boil for 4-5 minutes.
11. Now filter it with help of metallic sieve. Let it cool. Then refrigerate for 2 hours.
12. Then make a small hole with a knife and take all the butter in a pan. There will be leftover of water.
13. Now heat a pan and boil the butter. After 2-3 minutes ghee will be ready.

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So that is going to wrap this up for this exceptional food Steps to Make Speedy Ghee (clarified butter) from Malai. Thanks so much for reading. I'm sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!