A spoonful of ghee and raw chilli in hot rice. A Bengali diet remains incomplete without this combination. But in the current market, pure ghee is scarce. Ghee bought at a high price often smells of chemicals, and the taste is not satisfactory. On the contrary, the fear of adulteration does not leave behind. But if you give a little time, you can make pure fragrant ghee at home at a very low cost. But how to make? Know.

First step

How good the ghee will be depends on the quality of the milk. Full-fat cow’s milk should always be used for making ghee. If possible take fresh khatal milk. Toned or double toned milk in the market has nominal fat content. As a result, the ghee is less and the smell is not too strong. Desi cow’s milk is best. It is high in natural fat.

Second step

The main base for making ghee is milk curd or malai. After boiling the milk every day, let it cool to room temperature. Then put the container in the fridge for at least 3-4 hours. This will leave a thick coating on the milk. Carefully scoop out the syrup and store it in an airtight container. After 5-7 days in this way, sufficient amount of cream will accumulate to make ghee. Remember, always keep the container in the coldest part of the freezer or fridge to prevent spoilage.

The third step

Take the frozen malai out of the fridge and let it come to room temperature. Now beat well with mixer or hand beater. After whisking for a while, you will see the water and butter separating. This part is the nabneet or butter. After the butter separates, wash it at least twice or thrice in clean cold water. Ghee is good for a long time and does not spoil easily when the whiteness of the milk on the surface of the butter disappears.

last step

Ghee should be made patiently on slow flame, not on high flame. Place the clarified butter in a heavy bottomed pan. Keep stirring constantly on medium heat. After a while the butter will start to melt and foam. Slowly the foam will reduce and the ghee will start becoming clear. When you see the bottom of the pan or ‘Khoya’ turning red-golden and the ghee gives off a nice aroma, then you will know that the ghee is ready.

Special tips

At the last stage of ghee burning, you can add a bay leaf or a little bit of cardamom, it adds more flavor. When the ghee is done, take it out and cool it slightly and strain it in a glass container. You will find that your house will be filled with the aroma of pure ghee for many months.