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Easy Step-by-Step Recipe for Making Ghee from Stored Malai

Ingredients:
Stored malai (cream) from the freezer
Water (optional, for churning)

Steps:

1. Thaw the Malai:
Take the frozen malai out of the freezer and let it thaw at room temperature until soft.

2. Optional Blending:
For a smoother process, blend the malai with 2-3 tablespoons of water in a blender or use a hand whisk to make it creamy.

3. Heat the Malai:
Transfer the malai into a non-stick heavy-bottom pan.
Turn on the stove to medium heat and start stirring with a spatula.

4. Melt and Separate:
As the malai heats up, it will start melting and separating into golden liquid (ghee) and milk solids. Keep stirring to ensure nothing sticks to the pan.

5. Reduce the Heat:
Once separation begins, lower the heat to a gentle simmer.
Stir occasionally, scraping the sides and bottom of the pan.

6. Look for Color Change:
When the milk solids turn golden brown, and the ghee appears clear with a nutty aroma, it's done.

7. Strain the Ghee:
Turn off the heat and let the mixture cool slightly.
Strain the ghee through a fine sieve or cheesecloth into a clean, dry container.

8. Store the Ghee:
Allow the ghee to cool completely before sealing it in an airtight jar.
Save the milk solids (*mavaa* or *khoya*) for making sweets or adding to parathas.

Useful Tips:
Using a non-stick pan ensures easier cleaning and prevents burning.
Stir gently but regularly to avoid any residue sticking.
Always cool the ghee completely before transferring it to a jar to avoid condensation.

Enjoy your zero-waste, homemade ghee!

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