Hi, I am Clara. Today, I will show you a way to make ghee (clarified butter) from malai recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Ghee (clarified butter) from Malai Recipe
Ghee (clarified butter) from Malai is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Ghee (clarified butter) from Malai is something that I’ve loved my whole life.
To bewith this 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.
The ingredients needed to make Ghee (clarified butter) from Malai:
- Make ready 3 cups malai
- Make ready cubes Ice
- Take As needed Water
Instructions to make Ghee (clarified butter) from Malai:
- 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.
- Blend 2 cup malai with 1 cup of water.
- Then add ice to the mixture so the water seprates resulting into butter.
- Now collect butter with your hands and make round shape like ball.
- Take a thick bottom wok and put collected butter in it. Stir continuously on high flame.
- 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.
- Keep cooking on low flame with regular stirring. Ghee will start separating. It will sepreate out completely with yellowish brown solid floating in it.
- 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.
- Ghee from leftover brown solid (Kittu)
- In a pan take that brown solid(kittu) add 1 cup of water in it and boil for 4-5 minutes.
- Now filter it with help of metallic sieve. Let it cool. Then refrigerate for 2 hours.
- Then make a small hole with a knife and take all the butter in a pan. There will be leftover of water.
- Now heat a pan and boil the butter. After 2-3 minutes ghee will be ready.
So that’s going to wrap this up with this exceptional dish ghee (clarified butter) from malai recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
