Hi, I’m Marie. Today, we’re going to prepare ghee (clarified butter) from malai recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a 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 well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Ghee (clarified butter) from Malai is something that I have loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can cook ghee (clarified butter) from malai using 3 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Ghee (clarified butter) from Malai:
- Make ready 3 cups malai
- Take cubes Ice
- Make ready As needed Water
Steps 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 it up for this distinctive dish ghee (clarified butter) from malai recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
