By Shreya Sarpal
June 6, 2025
Learn how to make ghee from malai, a traditional method of making clarified butter in Indian households. Homemade ghee is prized for its rich, nutty flavour, aroma and numerous health benefits.
Malai (cream) – 2 cups (collected from boiled milk) Water or curd – 2 tbsp (optional, for churning)
Boil milk, let it cool, then skim off 2 cups of malai that forms on top and store it in the refrigerator.
Bring the malai to room temperature, add water or curd and blend it using a blender until the butter separates.
Strain the mixture, wash the butter with cold water to remove buttermilk residues.
Heat the butter on a low flame, simmer until the milk solids settle at the bottom and golden ghee floats on top.
Strain the ghee into a clean container using a sieve, and let it cool.