Thick Malai Tips: Nowadays, people cannot trust the milk and milk products available in the market like before. Everyone fears that it might be adulterated. For this reason, most households make ghee by extracting the cream of milk, so that there is no problem in eating and there is no impact on the health of children. However, the problem arises when there is very little cream from the milk. No matter how hard you try, the quantity of ghee cannot be increased. Many people think that maybe the milk is too thin or the boiling method is wrong, because of which the cream does not set. Some people heat the milk several times, while others buy full-cream milk, but the results are not as expected. Meanwhile, YouTuber Pushpa Kitchen has revealed a simple and completely homemade method that can create a thick creamy consistency on milk that you won’t believe. Pushpa says that if the milk is prepared properly and only a small amount of ingredients are added while boiling, the cream sets into a layer as thick as roti.
Most importantly, this method does not use any chemicals, synthetic powders, or packaged products. A simple cooking ingredient thickens the cream, causing the cream to become heavy and sit on top. If you are also worried about less cream and want to make ghee at home, this method will be very useful. Let’s understand the entire process step by step.
Proper preparation for boiling milk
First, strain the milk before boiling to remove any dust or small particles. If you are using 1.5 kg of milk, you can add about half a glass of water. The advantage of adding water is that the milk does not stick to the bottom and does not burn, and heats up slowly. Now, take a clean vessel and apply some ghee on the edges. This prevents the milk from escaping and the gas from fouling during boiling.
The secret ingredient for thick cream
-This is the trick on which the whole trick rests.
-While the milk is heating, add some grains of rice and mix it lightly with a spoon.
According to Pushpa, this small portion of rice increases the heaviness of the milk and helps the cream coagulate into a thick layer. It neither changes the taste nor affects the quality of the milk. This is a completely safe and home-cooked method.
Why is it important to boil milk at the right temperature?
The thickness of the cream depends not only on what you add, but also at what heat the milk is boiled.
-When the milk starts bubbling, immediately reduce the gas.
-Simmering over high heat thins the cream.
-Letting it boil for a while on low heat thickens the milk and the cream that sits on top becomes heavy.
This is the reason why grandmothers in olden times always boiled milk on low heat.
More ghee in less milk – the biggest advantage
The biggest advantage of this method is that it produces more ghee from less milk.
According to Pushpa, just 3 days of milk cream can yield about 1 kg of ghee.
This not only saves money, but also produces pure and aromatic ghee at home, which even children can easily consume.