The festival season begins after Pitru Paksha, and everyone loves this time. People wait for these days throughout the year so that they can dress up, buy new things and enjoy delicious dishes on the pretext of festivals. On the occasion of festivals, special dishes are made in every house, in most of which desi ghee is used. But it is not necessary that the ghee available in the market is pure. Many times there is a fear of adulteration in it, which can harm health.

If you also want to avoid adulterated ghee during festivals, then today we will tell you an easy way to make pure desi ghee from cream at home. In this way, you can prepare pure ghee at home for festivals and enjoy delicious dishes made from it.

Ingredients required to make Ghee

Milk cream (about half a kilo)
Cold water

Method of making ghee

Making ghee from cream is very easy. For this, you will have to collect about half a kilo of cream. You can remove the cream that forms on top of the milk every day and store it in a bowl. Keep this cream in the fridge so that it does not spoil. When you have enough cream, you can start the process of making ghee.

First of all, take out the cream from the refrigerator and keep it aside for a while so that it comes to normal temperature.
Now take a large pan and put the collected cream in it.
While churning the cream, slowly add cold water to it. After some time, the white butter and whey will separate from the cream.
Take out the butter and put it in a heavy bottom pan and keep it on low flame. Keep in mind that the gas flame should be low so that the butter can melt properly.
The butter will start melting and foam will start rising from it. Keep cooking the butter till the foaming reduces and the color of the butter turns golden.
Slowly, the water from the butter will evaporate and only ghee will remain in the pan.