Want Bread-Thick Malai? Add These 2 Things To Boiling Milk And Make 1kg Ghee In Just 3 Days
This simple home trick shared by Khandwa homemaker Sweety Patel works for any household that boils milk daily and makes ghee regularly. With the right method, you’ll see cream forming as thick as bread.
Cream has a special place in every kitchen. For some, it makes morning tea richer; for others, it’s the key ingredient for pure, homemade ghee.
With packet milk, getting thick cream feels almost impossible these days. No matter how you boil it, the malai stays thin. Sweety Patel shares an easy, traditional solution she uses in her own kitchen.
Sweety says that when milk is boiled correctly and one simple ingredient is added, the cream becomes so thick it won’t slip off your fingers. Collect it for just 2-3 days, and you’ll have enough for ghee.
Thick cream starts with the right boiling technique. First, strain the milk into a clean pot to remove fine particles. Add half a glass of water to 1.5 kg milk — this prevents burning and allows slow, even heating, which helps cream form better.
Apply a little ghee along the rim of the pot before boiling. This age-old trick prevents milk from spilling over and has been used by earlier generations to get thicker malai.
The real secret isn’t expensive or unusual — it’s already in your kitchen. As the milk heats up, add 6-7 grains of rice and stir once. The mild starch helps the cream set thick and heavy, without affecting taste.
After the milk boils, switch off the flame and don’t cover it immediately. A lid traps steam, making the cream watery. Instead, cover the pot with a sieve — steam escapes, dust stays out, and the cream dries beautifully.
Once the milk cools to room temperature, refrigerate it for 4-5 hours. By the next day, the cream will be thick, dry, and bread-like. Repeat for 2-3 days to collect enough cream for 800g to 1kg of pure ghee.
