Is Ghee Really the Villain?
Ghee is the soul of our kitchen—bringing aroma, richness, and that authentic desi flavor to gol roti, malai Malida, and dal tadka. It's not just food; it's a memory.
Learn how to transform collected milk malai into rich, aromatic homemade desi ghee right in your own kitchen.
Ingredients List
gms
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| Sr. | Weight | Units | Name |
|---|---|---|---|
| • | 1000 | g | Collected milk malai |
| • | 2 | tbsp | Dahi (Yogurt) |
| • | 1 | batch | Cold water, as required |
Method / Instructions
- 1. Culture the Malai: Transfer 1 kg of collected milk malai to a large bowl, add 2 tbsp dahi, mix thoroughly, cover, and leave at room temperature for about 24 hours to develop a cultured taste.
- 2. Churn the Malai: Add plenty of cold water and cultured malai to a jar in batches, blend until butter (makkhan) separates, and gather the butter while reserving the chaas.
- 3. Don't Waste the Chaas: Use the leftover chaas for Kadhi, in gravies, or season with salt, black pepper, and roasted cumin powder for a refreshing drink.
- 4. Cook the Makkhan: Transfer butter to a heavy-bottomed pan over low heat. Simmer for 25–30 minutes, stirring occasionally until milk solids turn golden brown and ghee separates with a nutty aroma.
- 5. Strain and Store: Let ghee cool slightly, pass through a fine sieve to remove milk solids, and store in a clean, dry jar. Jamjo ane Jamarjo!
Nutrition Facts (Per 100 gms servings)
| Nutrient (Basic) | Amount (Approx.) | ||
|---|---|---|---|
| π₯ Calories | 900 Kcal | ||
| πͺ Protein | 0.2 g | ||
| πΎ Carbohydrates | 0.1 g | ||
| π₯ Total Fat | 99.5 g | ||
| π§ Saturated Fat | π± Dietary Fibre | 0.0 g | |
| π¬ Total Sugars | 0.1 g | ||
| π§ Sodium | 2 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef's Notes & Tips
Chef’s Note
- Culturing the malai with a spoonful of dahi before churning gives the finished ghee a richer, more traditional aroma and flavor profile.
Tips & Tricks
- Always use cold water when churning the malai in the blender to help the butter separate quickly and cleanly.
- Do not throw away the leftover chaas; use it for kadhi, curries, or season it as a refreshing spiced buttermilk beverage.