Go Back Email Link
Pure homemade ghee in a glass jar with spoon – made from butter or malai (clarified butter)
Print

Pure Homemade Ghee from Butter or Malai (Clarified Butter) | Easy Recipe & Benefits

Learn how to make pure, rich homemade ghee from butter or fresh malai with a simple step-by-step process. Perfect for cooking and health benefits.
Course Healthy Cooking, Homemade, Side Dish
Cuisine Indian, Traditional Indian Cooking
Diet Vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 250 ml
Calories 1517kcal
Author spicy veg recipes

Equipment

  • Heavy-bottomed pan
  • Spoon
  • Fine mesh strainer or muslin cloth
  • Clean glass jar for storage

Ingredients

  • 2-3 cups collected full-fat milk cream

OR

  • 2-3 cups White butter

Instructions

  • Pour the collected milk cream (malai)or White butter in a heavy bottom pan on a high heat.
  • Reduce the flame when all the cream or butter has melted.
  • Stir the milk cream or butter at regular intervals; doesn't allow it to stick to the bottom of the pan.
  • After 30 minutes, the ghee will start separating from the male and will become clarified.
  • Strain the ghee through a fine strainer when white solid bits become golden brown.
  • Allow to cool down.
  • Store in airtight jars.

Notes

  • The amount of ghee from the cream of cow milk is less than that of Buffalo milk cream.
  • Do not keep the cream in the fridge for more than 15 days, otherwise, it will start to get sour.
  • You can store this ghee for a year at room temperature. 
  • Use fresh, unsalted butter or malai for best results.
  • Cook on low heat to prevent burning.
  • Ghee can be stored at room temperature for several months.