Quick & Easy Ghee Trick: Turn Cream into Granular Desi Ghee in 5 Minutes Using Pressure Cooker

Make Desi Ghee Effortlessly at Home – The Pressure Cooker and Baking Soda Magic!

If you’ve ever wished to make pure desi ghee at home without the endless stirring and waiting, here’s a kitchen hack that’s winning hearts online. Food creator Poonam Devnani has shared a clever shortcut to turn everyday malai (cream) into rich, aromatic, and granular ghee — in just five minutes! The best part? You only need a pressure cooker and a pinch of baking soda.

Let’s dive into this simple yet science-backed method that makes ghee-making faster, cleaner, and more rewarding.

Why This Trick Works

Traditionally, making ghee from malai involves several time-consuming steps — churning butter, heating it in a pan, and waiting patiently for the golden liquid to separate. But Poonam’s trick eliminates all that effort. With her technique, the ghee practically makes itself! The pressure cooker accelerates the heating process, while baking soda acts as a catalyst that helps separate fat from the cream quickly and efficiently.

Step-by-Step Method to Make Ghee from Malai

Step 1: Prepare the Cooker Base
Start by adding a little water to your pressure cooker. This prevents the malai from sticking to the bottom or burning.

Step 2: Add the Malai
Spoon in one bowl of malai and close the cooker lid. Let it whistle once on medium flame. This step helps bring the cream to the right temperature for fat separation.

Step 3: The Secret Ingredient – Baking Soda
After the first whistle, open the lid carefully and start heating again. Now, add 1/8 teaspoon of baking soda. This humble ingredient triggers a mild chemical reaction within the malai, breaking down the fat molecules faster. The result? Ghee starts forming within minutes instead of half an hour!

The Science Behind the Shortcut

Baking soda introduces slight alkalinity, which helps loosen the fat globules trapped in cream. When heat is applied, the ghee naturally separates from the milk solids. Not only does this method save time, but it also increases yield — you get more ghee from the same amount of cream compared to traditional techniques.

Step 4: Watch the Transformation

Once you add baking soda, you’ll notice gentle bubbling in the mixture. Stir it continuously for 3–4 minutes on low flame. Gradually, the transparent golden ghee will start separating from the solids.

Step 5: Add Water for a Granular Texture
Here comes Poonam’s second secret — the “water tadka.” Once you see ghee forming, add 1–2 teaspoons of water. This step enhances the texture, giving the ghee a beautiful grainy appearance — a hallmark of premium homemade ghee.

Step 6: Check for the Perfect Finish

You’ll know your ghee is ready when the bubbling stops and a clear yellow oil layer appears on top. Turn off the gas, let it cool slightly, and strain it through a fine sieve. Store the filtered ghee in a clean glass jar.

Expert Tips for Perfect Homemade Ghee

• Always use room temperature malai. Cold cream slows down the process and affects aroma.

• Avoid using high flame; it can make the ghee taste bitter.

• A small spoon of curd in malai can enhance the flavor.

• Don’t overload the cooker with too much cream at once.

• Once ready, let the ghee rest in sunlight for 10 minutes to extend its shelf life.

Why This Method is a Game-Changer

Compared to traditional ghee-making, this shortcut is four times faster and much cleaner. There’s no risk of burnt residue, sticky pans, or overboiling. You get pure, aromatic, and grainy desi ghee in minutes — perfect for cooking, skincare, or festive sweets.

So, the next time your kitchen fills with the aroma of melting butter, you’ll know it didn’t take hours of effort — just a smart pressure cooker trick and a pinch of science!