Butter made from the milk of Malnad Desi cows
Water (optional, for washing the butter)


Heavy-bottomed stainless steel or brass pot
Wooden spatula or ladle
Cheesecloth or a clean cotton cloth
Glass jar or container for storing the ghee

Now, let’s go through the step-by-step process of making Malnad Desi Cow Ghee:

Start by obtaining fresh butter made from the milk of Malnad Desi cows. This can be sourced from local dairy farms or specialty stores that focus on traditional dairy products.

If the butter has any impurities or water content, you can choose to wash it. To wash the butter, place it in a heavy-bottomed pot and add a small amount of water. Gently heat the pot on low heat until the butter melts. Let it simmer for a few minutes, stirring occasionally. As the butter melts, impurities will settle at the bottom. Remove any foam or impurities that rise to the surface with a spoon. Then, carefully pour out the water, leaving only the clarified butter in the pot.

Once the butter is clean and impurity-free, place the pot on the stove over low heat. Allow the butter to slowly melt and come to a gentle simmer. Stir occasionally with a wooden spatula or ladle to prevent it from sticking to the bottom.

As the butter simmers, you will notice the formation of foam on the surface. Skim off this foam and discard it. This foam consists of milk solids and impurities.

Continue simmering the butter on low heat until you observe the color change from yellow to golden, and then to a rich, translucent amber. This process may take anywhere from 30 minutes to an hour or more, depending on the quantity of butter and the heat level.

Once the ghee reaches the desired color and clarity, it is time to strain and remove the remaining milk solids. Place a cheesecloth or a clean cotton cloth over a glass jar or container. Carefully pour the hot ghee through the cloth to filter out any solid particles. The cloth will capture the impurities, allowing only the pure ghee to pass through. Be cautious while handling hot ghee to avoid any burns.

Allow the strained ghee to cool down to room temperature. Once cooled, it will solidify into a creamy, smooth consistency.

Finally, seal the jar or container with an airtight lid and store it in a cool, dry place. Malnad Desi Cow Ghee can be stored at room temperature for several months. Refrigeration is not necessary unless you live in a very hot and humid climate.

Now you have homemade Malnad Desi Cow Ghee ready for use. It is a flavorful and nutritious cooking fat that can be used in a variety of Indian dishes or as a spread. Enjoy the rich taste and aroma of this traditional ghee!