Take 1 kg cream (malai) from fresh milk.
(I have been storing cream in the refrigerator for almost 10 to 15 days, and once it reaches 1 kg or more, only then you can make ghee).
Add the cream into the deep cooking saucepan.
Keep on stirring the cream.
Remember, heat the cream in a medium heat flame.
The more the heat, the more the cream thickens.
Once the cream thickens, it would start to curdle.
Don’t stop stirring or else it would stick on sides of the saucepan.
The cream will get foamy and a translucent layer will appear.
Once the cream separates completely…Strain it out.
You will see a nice golden color of ghee, let it rest for 5 to 6 hours in room temperature.
And here it is… A lovely bright yellow…
GHEE is ready!!! 😀
Preparation time – 1 hour and 45 minutes.
It is mostly used in sweets and parathas.
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