Homemade Golden Ghee – Pure Taste & Aroma

Name: Homemade Golden Ghee – Pure Taste & Aroma
Total time: 2700 s
Yield: 200–250 ml
Cuisine: Indian
Ingredients: 500 ml or as available at home Fresh cream (malai); Malai (cream) collected for 7–10 days; Butter – separated from collected malai

Krishna Dholakia @krishna_recipes_

Homemade Golden Ghee – Pure Taste & Aroma! Add it to dal-rice, khichdi, pulao, or biryani and take the flavor to the next level 😋
#NW
#week 3
#HomemadeGhee
#GheeRecipe
#IndianCooking
#HealthyFat
#PureGhee
#DesiFlavors
#CookAtHome
#KrishnaStyleRecipe
There are two ways to make ghee – from malai (cream) or from butter.
Homemade ghee adds amazing taste and aroma when added to rice, dal, khichdi, pulao, or biryani. Follow this recipe to make rich, flavorful ghee at home!
Homemade golden ghee – pure, aromatic, and full of flavor. Once you make it, you’ll forget the store-bought one!

Krishna Dholakia @krishna_recipes_

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Ingredients

Total: 30–45 min

200–250 ml

For Malai Ghee : -
500 ml or as available at homeFresh cream (malai)
For Butter Ghee :-
Malai (cream) collected for 7–10 days
Butter – separated from collected malai

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Steps

Total: 30–45 min

1

Malai (Cream) Ghee : -
2

Collect cream in a container for 7–10 days.
Transfer the cream to a thick-bottomed pan and heat on low flame.
3

Stir occasionally.
4

After some time, the cream will change color and ghee will start separating.
5

Strain the prepared ghee using a muslin cloth or fine strainer and store in a jar
6

Butter Ghee:
Collect cream for 7–10 days and refrigerate.
7

Separate butter from the collected cream.
8

Make small balls of butter so that buttermilk separates.
9

Place the butter balls in a non-stick pan or thick-bottomed pan.
10

Heat on low flame, stirring occasionally.
11

Butter will slowly turn into ghee.
12

Strain the ghee using muslin cloth or fine strainer and store in a jar.
13

Uses : -
14

∆ Add to dal-rice, khichdi, pulao, or biryani.
∆ Can also be used in sweets or yogurt-based dishes.
∆ Fresh homemade ghee gives rich aroma and amazing taste.

Tips

∆ Use low flame to preserve aroma.
∆ Cool ghee immediately after preparation for longer shelf life.
∆ Butter ghee is creamier and whiter; malai ghee is richer in flavor and aroma.
∆ Store in a clean, airtight container.

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Cooksnaps

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Krishna Dholakia @krishna_recipes_

on September 21, 2025 09:14

Cooking isn’t just something I do — it’s a piece of my heart, served on a plate.From the sizzle of spices in hot oil to the quiet joy of kneading dough with my hands, every dish I make carries a story, a memory, a feeling. Whether it's comfort food on rainy days or something bold that sparks curiosity, cooking is how I express love, creativity, and care.Each ingredient, every flavor, speaks of passion — not just for food, but for the smiles it brings, the moments it creates, and the warmth it spreads.✨ This isn’t just food. It’s a part of me.Come join my journey:https://www.instagram.com/krishna_recipes_?igsh=MXIzdzYwMXJ0Nno3OQ==