Step-by-Step Instructions

1. 1.Collect Malai (Milk Cream)

   Boil 1 liter of milk daily. Once the milk has cooled completely, refrigerate it for at least 30 minutes. This helps a thick layer of malai to form on top. Carefully collect this malai using a slotted spoon and store it in a freezer-safe container in the freezer. Continue this process daily until you have accumulated enough malai (e.g., 15 days worth).

2. 2.Prepare Malai for Churning

   The night before you plan to make ghee, transfer the frozen malai container from the freezer to the normal fridge shelf to allow it to soften slightly. This will make it easier to churn.

3. 3.Churn Malai into Butter

   Transfer all the softened malai into a large mixer grinder jar. Add 2 cups of chilled water to the malai. Blend the malai on high speed for a few minutes. Initially, the butter will start to separate and look crumbly. Continue blending until the butter fully separates from the buttermilk and forms a solid mass.

4. 4.Wash the Butter

   Carefully collect the separated butter from the mixer jar, squeezing out as much buttermilk as possible. Place the butter into a bowl of fresh chilled water. Wash the butter by gently kneading and squeezing it in the chilled water 2-3 times, changing the water each time, until the water runs clear. This removes any remaining buttermilk, which helps prevent the ghee from spoiling quickly.

5. 5.Prepare Butter for Ghee

   After washing, squeeze out all excess water from the butter and form it into a compact ball. Discard the buttermilk from the mixer jar.

6. 6.Simmer Butter to Make Ghee

   Heat a wide kadai (wok) on a low flame. Place the butter ball into the kadai. Allow the butter to melt completely on low heat, stirring occasionally. As it melts, it will start to foam. Continue simmering and stirring. The foam will gradually subside, and the ghee will begin to separate and turn a clear yellow color, with milk solids settling at the bottom.

7. 7.Add Flavoring and Cool

   Once the ghee is clear and the milk solids at the bottom turn a light brown color, add a sprig of curry leaves for aroma. Let the curry leaves crackle for a few seconds. Turn off the flame and allow the ghee to cool down slightly.

8. 8.Strain and Store Ghee

   Once the ghee has cooled to a manageable temperature, strain it through a fine-mesh sieve into a clean, dry, airtight container. This removes the fried curry leaves and any remaining milk solids. Let the ghee cool completely at room temperature for a day until it solidifies and becomes grainy. Store in a cool, dry place.

9. 9.Utilize Leftover Solids (Mava)

   Do not discard the leftover milk solids (mava) collected in the sieve. These solids are flavorful and can be used in various sweets, such as laddus, or mixed with rice for a healthy and tasty meal, especially for children or those looking to gain weight.