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How to make it

  • Boil full cream milk and leave it to cool. Any cream present gathers on the top when cooled and can be skimmed off easily , especially if you refrigerate it for a day before doing this. Collect the cream in a bowl over the course of a week. A spoonful of yogurt helps to keep the cream fine without letting it get mouldy.
  • When you have collected enough cream which can be anything from 100 to 500 gms, heat a kadhai and add the cream. Let it melt on low heat. It will foam initially and then settle down. Continue to cook on low heat for 45 minutes, till all the solids have sunk to the bottom of the kadhai. Drain off the liquid part. Strain though a cloth or stainless steel mesh strainer.
  • You can use up the milk solids by adding it to any curry. It's a rich source of proteins.

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