Cooking Time: 20 mins
Serve : 4
NGREDIENTS
2 Weeks malai
METHOD
Collect fresh malai from milk everyday for two weeks.
Keep the malai in a deep freezer.
When you prepare the white butter keep it out from normal room temperature.
Beat the malai in a large vessel with the help of a spoon or with your right hand or an electric mixer. Now after beating the malai, you get the round shape white butter and water is separated from it within 15 minutes.
The white butter is ready when it gets thicken and fluffy. Then heat the pan with butter in a low flame and stir continuously after 20 minutes to get ghee. Strain it. Note - When you keep the malai in a deep freezer, butter will come out very early.
Keep the malai in a deep freezer.
When you prepare the white butter keep it out from normal room temperature.
Beat the malai in a large vessel with the help of a spoon or with your right hand or an electric mixer. Now after beating the malai, you get the round shape white butter and water is separated from it within 15 minutes.
The white butter is ready when it gets thicken and fluffy. Then heat the pan with butter in a low flame and stir continuously after 20 minutes to get ghee. Strain it. Note - When you keep the malai in a deep freezer, butter will come out very early.
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