Homemade Ghee

  • Prep Time
    540 to 600 minutes
  • Cook Time
    40 to 60 minutes
  • Difficulty Level
    Intermediate

Homemade Ghee is a traditional recipe.

Homemade Ghee is one of the most common and important ingredient in every Indian house hold. Every meal either of lunch or dinner becomes whole and complete with ghee. Ghee is also known as clarified butter. It is very beneficial for health. It is one of the important ingredient of the panchamrut. Ghee is rich source of vitamin A and omega-3 fatty acids. The taste of homemade ghee is different and unique in itself. So, try this recipe and let us know your feedback in the comment section.

This recipe was prepared by a lovely Mom – Shveta Sheth.

Tips and Suggestions by Mom Chef:-

  • Store and keep the homemade malai in freezer for two weeks.
  • Put sugar, cardamom powder, dry fruits in the residue after straining the ghee. Make laddoo.

For more such exciting recipes like Homemade Ghee, please click on the following links:

  1. Chili Paneer Fried Rice
  2. Moong Dal Idli | Instant Idli
  3. Kaju Paneer Masala

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Ingredients

  • Homemade malai - as required
  • Curd/Dahi - 1 tablespoon

Instructions

  1. Everyday, take out the malai from the top part of the milk. Store it in a container and keep in the freezer.
  2. Once enough malai is stored. Keep the container at room temperature. At night, put one tablespoon of curd. Mix it, cover and keep it overnight.
  3. Transfer the mixture in a bigger bowl. Mix it once. Heat wok, put the mixture. Keep stirring at time interval of 5 to 10 minutes.
  4. Cook on low flame. It takes around 40 to 60 minutes for the ghee to separate from the malai. Cook till a brown color residue forms at the bottom.
  5. Allow the ghee to cool down. Strain out the ghee and press the residue to take out the ghee from it.
  6. The Homemade Ghee is ready to be served.

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