Prepare Homemade Ghee From Malai With This Easy Recipe
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Ghee is an essential ingredient in traditional Indian cooking and has long been considered a culinary gem. Due to its rich scent, golden hue, and several health benefits, ghee is still highly valued in Indian households and cuisine. In Indian cooking, ghee serves the dual purpose of adding flavour and symbolism to food.

It also has spiritual significance. Indians have always made ghee at their homes. While store-bought ghee can be used for daily cooking, making it at home ensures that it is free from adulterants. Also, the flavour of homemade ghee is enriching and different from the ones available in the market.

Although the method of creating ghee appears simple, there are a few intricacies that might disrupt the entire process and prevent you from getting the intended results. Some people add a few grains of fenugreek seeds or methi, a pinch of turmeric or beetel leaf, which also renders its own flavour that blends well with that of desi ghee. From 500 g of malai, about 300–350 g of ghee can be prepared. If you would rather make your own ghee, here is a simple method that uses malai that you can try.

Ghee Recipe

Here's how you can make ghee from malai at home:

Ingredients and Equipment:

  • 500 ml of fresh malai (cream) collected from milk
  • A Kadai or heavy-bottom colander
  • A clean, dry glass jar with a tight-fitting lid


  • Begin by gathering fresh malai over a few days from milk. Until you have enough malai to produce ghee, keep it refrigerated.
  • After you have a sufficient amount of malai, let it reach room temperature. It ought to be creamy and tender.
  • Move the malai to a dry, clean glass jar that fits tightly on top. To ensure that no moisture interferes with the process of manufacturing ghee, make sure the jar is absolutely dry.
  • Shut the jar firmly and give it a good shake for a few minutes. This facilitates the release of butterfat and breaks down the malai.
  • Put the jar somewhere warm, like on a sunny countertop or next to a window. Give the malai 12 to 24 hours to ferment. The malai will split into butter and buttermilk during this period.
  • When you open the jar after the fermentation process, you'll notice a layer of butter floating on top of the buttermilk.
  • Using a spoon, carefully remove the butter and place it in a dry, clean saucepan.
  • In a saucepan, cook over low heat. The butter will bubble as it melts.
  • Keep cooking the butter over low heat, stirring now and again. The butter will bubble and eventually turn golden brown as it boils.
  • To keep the butter from burning, watch it carefully. The ghee is ready when you smell it and see golden brown solids develop at the bottom of the saucepan.
  • After taking the saucepan off of the hob, let the ghee cool somewhat.
  • When the ghee is still liquid after cooling, strain it into a dry, clean glass jar using cheesecloth or a fine-mesh sieve to get rid of any leftover particles.
  • Let the ghee come to room temperature on its own. It will set and become a golden, creamy spread.
  • The ghee can be kept in the fridge or in a cold, dark area. It keeps well for several months and may be spread, cooked, or baked with.