How to Create Yummy Ghee (clarified butter) from Malai

Ghee (clarified butter) from Malai. It is commonly used in cuisine of the Indian subcontinent, Middle Eastern cuisine, Southeast Asian cuisine. It is in fact, a great alternative to cooking oil. Homemade ghee is fragrant and adds an incomparable richness to any dish.

You can make it at home or pick up a jar. Also, practitioners of Ayurvedic medicine believe ghee has. It is used in cooking and religious functions. You could cook Ghee (clarified butter) from Malai using 3 ingredients and 13 steps. Here is how you create it.

Ingredients of Ghee (clarified butter) from Malai

1. Prepare of malai.
2. You need of Ice.
3. Prepare of Water.

The flavor, the aroma is so distinct and there is not a substitute for it. After having been condemned by health experts, Ghee is again being given it's due. It is made all over the world. Ghee takes this one step further by allowing the milk solids to brown (and likely further.

Ghee (clarified butter) from Malai instructions

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..

It has a delicious rich, creamy taste. From this milk we get lots of malai or cream. This cream can be preserved in refrigerator and use in making ghee. But getting the ghee requires a couple of more steps. It can be used as a sauce by itself, a base for other sauces or as a cooking agent.