Ghee being an essential ingredient in Indian kitchen, most of our dishes are made using ghee. Every traditional Indian kitchen has ghee as it's important ingredient. Method of preparing ghee: Step1 Collect milk cream(malai) from whole milk and keep it in a container together and refrigerate it.( at least for 15-30 days appro 250 grams) Step2 Defrost the container. Bring the container to room temperature, add chilled water and churn it. Continue churning till the malai is soft and forms a ball like shape. This soft ball is butter. The water in which this butter is churned is called buttermilk. Step3 Drain the buttermilk from the butter and put the soft white butter in a hard base pot and heat it on low flame for making ghee. As soon as it turns into light brown liquid ghee is ready. Salt can be added(optional)to get texture like rawa(semolina). Notes: 1. Heavy whipping cream can be used instead of malai. 2. Use chilled water while churning the malai for better
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