which is a better way, mixing curd 1st to the malai, churn and then cook OR directly cook the collected malai?? i'm concerned because malai is usually stored in freezer for 15 days waiting to be collected a jarful.

Look here;

http://www.mamtaskitchen.com/recipe_display.php?id=13248

Oh those were the days i say. Mom used to make butter and ghee from malai. Mind boggling taste that the present pizza generation would not like or understand!!

Rajneesh, just returned from Roorkee, where I had home made fresh butter every day with hot and crisp aloo/lachcha/methi/mooli parathas/toast every day! I now have to buckle down to loose some weight LOL!!

Lucky you Mamta....who prepared the food? If i remember correctly...you have livestock there for fresh milk? I don't mind that food daily...i have morning walks and karate to digest it :)

Rajneesh, my SIL's maid prepares the food, under supervision from my niece-in-law. The maid makes very good, crisp parathas every breakfast. Family members choose whether they want toast or parathas or something else. I was half good (!), asked her to make mine crisp without oil and they were pretty good. I ate them with fresh butter though, so

We, my parents, used to keep a cow or buffaloes when we were growing up, but they lived in countryside (sugar mills) and had big gardens with facility for keeping 2-3 animals. My SIL gets her milk delivered from a man who keeps cows in a nearby village. He promises that it is not diluted with water, as is the usual practice of milkmen in India and it seems to get a pretty think layer of 'malai', enough to fulfil all the family's butter and ghee needs.