Home made keto cream | By Dr. Priti Nanda Sibal

In this tutorial, Dr. Priti Nanda Sibal demonstrates how to prepare homemade cream for keto chai. She stresses the importance of using full‑cream milk rather than toned or double‑toned varieties, citing health concerns. The process involves boiling half a kilogram of full‑cream milk, allowing it to cool for about two hours so that a layer of malai forms on top. This malai is then transferred to a bowl and smoothed—either with a small whisk or a spoon—until a lump‑free, creamy consistency is achieved. The resulting cream is shown to be smooth and ready for use in keto chai. Dr. Sibal encourages viewers to try the method, promises a simple, non‑lazy approach, and asks for comments on the keto chai experience and suggestions for future recipes.










