Homemade Garlic Butter Made with Fresh Malai

To make homemade garlic butter with fresh malai, simply combine 0.5 cup of ghar ki malai with 1 tablespoon of chopped garlic, 1 teaspoon of chilli flakes, 1 teaspoon of oregano, 0.25 teaspoon of black pepper, and a dash of salt in a bowl. Mix well until all ingredients are thoroughly combined, then fold in 2 tablespoons of fresh coriander leaves for added flavor. For a smoother consistency, you can add ice and water before transferring the mixture to a container and refrigerating until firm.

Yes, homemade garlic butter made with fresh malai is suitable for a vegetarian diet as it contains no meat or animal-derived ingredients other than dairy. It's a great option for vegetarians looking to enhance their dishes with rich flavors.

If you don't have ghar ki malai, you can substitute it with unsalted butter or cream cheese for a similar creamy texture. For those who prefer a milder flavor, you can reduce the amount of garlic or omit the chilli flakes. Fresh herbs like parsley or basil can also be used instead of coriander for a different flavor profile.

To store homemade garlic butter, transfer it to an airtight container and refrigerate it. It will keep well in the fridge for up to 1-2 weeks. For longer storage, you can freeze the garlic butter in ice cube trays and then transfer the cubes to a freezer bag, where they can last for up to 3 months.

Homemade garlic butter made with fresh malai is incredibly versatile. It pairs wonderfully with crusty bread, grilled vegetables, pasta, and seafood. You can also use it to enhance the flavor of baked potatoes or as a topping for steaks and chicken dishes.