Ghee is a staple in many Indian kitchens, known for its rich flavour and numerous health benefits. One of the most traditional and wholesome ways to make ghee is by starting with malai (milk cream). Tap to read!

The milk is boiled, cooled overnight, and thick cream is collected in the morning. Then it's stored in the refrigerator.

Bring the cream to room temperature and inoculate it with some curd. Allow it to remain undisturbed for 4 to 5 hours.

In intervals, blend the cultured cream with water until the yellow butter floats free at the top.

Scrap the butter from the vessel and wash it very well two or three times with clean water. So that the curd residue and remaining whey are removed.

Cook or fry parathas with it. The leftover liquid is nutritious buttermilk, suitable for drinking and recipes.

This recipe is sourced from the Dishes and Flavor’s website, which offers homemade recipes. You can make alterations to this recipe to suit your needs and taste.