By Aditi Saraswat
February 6, 2026
Making ghee at home is much easier than it sounds. With good-quality malai and a little patience, you can make fragrant, grainy ghee at home that’s pure, flavourful, and more aromatic than the store-bought ones.
Begin with the homemade malai that you would have collected. Good malai quality impacts the fragrance, colour, and grainy texture of the final ghee.
In a heavy-bottomed pan, add malai and let it melt on low heat. Avoid stirring at the beginning, so that it melts evenly without getting burned or even sticking.
Once the malai has melted, let it simmer on a low flame. You will notice that white milk solids will rise slowly, then slowly sink. Keep the heat low to prevent it from browning.
Stir this occasionally as the milk solids will turn light golden and begin to release a nutty fragrance. This stage decides the flavour, so patience is the key here.
Turn off the flame when the ghee appears clean and golden. Do not overcook, as it can make ghee bitter, while undercooking will leave the moisture behind.
Strain hot ghee through a fine sieve in a clean, dry jar. Let it cool completely before packing to assure long shelf life and freshness.