Boil Milk This Way for Roti-Thick Cream, See Video

• Tips for getting thick milk cream (malai) are shared, useful for making homemade ghee.
• Boil milk on a low flame after the initial boil to increase its thickness and promote thicker cream.
• Add a few raw rice grains to the milk while boiling to help make the cream heavier and denser.
• After boiling, cover the milk with a mesh sieve or thin cloth, not a lid, to allow steam to escape.
• Cool milk to room temperature, then refrigerate for 4-5 hours to achieve dry, layered, and thick cream.

Why It Matters: Learn a method to get thicker milk cream, maximizing homemade ghee production.