Looking for the desi ghee banane ka tarika (دیسی گھی بنانے کا طریقہ)? Making desi ghee at home is simple, and it starts with malai, the cream that collects on boiled milk. This guide explains how to make desi ghee from malai step by step.
Written by the Sanabil Organics team. Last updated: September 2026.
What You Need
- Malai (cream) collected from boiled milk over several days
- A clean, dry pot with a heavy base
- A spoon or spatula
- A strainer or muslin cloth
- A clean, dry glass jar with a lid
How to Make Desi Ghee from Malai
Step 1: Collect the malai
After boiling milk and letting it cool, skim the cream that collects on top. Store it in a covered container in the fridge, and add to it each day until you have a good amount.
Step 2: Turn the malai into butter (makhan)
Let the cream come to room temperature. Beat or churn it, adding a little cold water, until the butter separates from the watery liquid (buttermilk). Collect the butter and rinse it lightly.
Step 3: Heat the butter
Put the butter in the pot on low heat. It will melt, then foam and bubble as the water in it cooks off.
Step 4: Simmer slowly
Keep the heat low and stir now and then. The bubbling will quieten as the water evaporates. Small milk solids will settle at the bottom and turn golden brown.
Step 5: Know when it is ready
The ghee is ready when the bubbling stops, it turns clear golden, and the solids at the bottom are light brown. Do not let them burn, or the ghee will taste bitter.
Step 6: Strain and store
Take the pot off the heat and let it cool a little. Strain the ghee through a strainer or muslin cloth into a clean, dry jar. Let it cool fully before closing the lid.
How Much Ghee Will You Get?
Butter is roughly 80% fat, so 1kg of butter gives roughly 800g of ghee. The exact amount depends on the fat content of your milk.
Safety Tips
- Hot fat can cause serious burns. Never leave the pot unattended.
- Keep water away from hot ghee, because it can spit.
- Use only clean, dry utensils and jars.
How to Store Homemade Ghee
Keep it in a cool, dry place in a clean, dry jar with the lid closed, and always use a clean, dry spoon.
Is Homemade Ghee the Same as Bought Ghee?
Homemade ghee is a rewarding traditional skill, but it takes time and milk. If you want ready-made desi ghee, we sell desi cow ghee and desi buffalo ghee in a 1kg pack for PKR 3,000, with free delivery on orders of 1kg or more and cash on delivery. See the desi ghee price in Pakistan page.
Frequently Asked Questions
How do I make desi ghee from malai?
Collect malai, churn it into butter, then heat the butter slowly until the water evaporates and the ghee turns clear and golden. Strain it into a clean, dry jar.
How long does it take to make desi ghee?
Collecting the malai takes several days. Heating the butter usually takes a while on low heat, until the bubbling stops.
Why did my ghee taste burnt or bitter?
The milk solids at the bottom probably browned too much. Use low heat and take the pot off when they turn light brown.
How do I store homemade ghee?
In a clean, dry jar in a cool, dry place, with a clean, dry spoon each time.
How much ghee do I get from butter?
Roughly 800g from 1kg of butter.
Prefer Ready-Made Ghee?
Shop desi ghee with free delivery on orders of 1kg or more and cash on delivery.
Desi ghee banane ka tarika: key takeaways
The main point about desi ghee banane ka tarika is simple: buy from a seller you trust, read the label and ask questions. Whenever you read about desi ghee banane ka tarika, remember that no single claim or home test is the full story.
For general background, see BBC Good Food. You can also browse our honey and desi ghee ranges, which follow the same clear approach.
