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Ghee OR Clarified Butter Recipe, How to make ghee at home

Priya Joshi | May 16, 2016 | 6 Comments so far

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Ghee
It is again the recipe i wanted to share here for soo long- "GHEE". Indian Kitchen is totally incomplete without ghee. WE spread ghee on our chapati, Bhakhari.we can even roast our "Paratha" using ghee.
It is widely known as clarified butter.You might be happy to know that it is an ancient recipe:).

Some of you might don't like to have ghee in any form but ghee also have some benefits you should not avoid.
  • Ghee is nutritionally Rich like coconut oil.
  • Ghee can reduce the risk of heart disease.
  • Ghee can help heal your  digestive tract.
The process of making  "Clarified butter" requires few set of procedures which i have already shared on this blog but let me remind you the whole process of making ghee.
Basic Steps:
  1. Make Cream from milk for 15 days at-least and store them .Check out the tutorial-How to make malai
  2. Prepare butter directly from that stored malai OR make butter from curd.
  3. Your base is ready.You can now make ghee .
Ghee


few Ancient&Basic-homemade Recipes here like Mango Shrikhand , kesar shrikhand , Curd , golgappa puris

Recipe Details for making Ghee/Clarified Butter below:

  Clarified Butter Recipe-how to make Ghee

Cook Time :40-45  min
Total Time :40-45 min
Main Ingredient : Butter

Cuisine : Indian

Ingredients:
    Method/Assembling: 
    1. Take the butter from freezer and keep it outside for atleast 15mins and allow it to come to room temperature.
    2. Then heat the butter in a heavy bottomed kadai in medium low flame to avoid burning, keep stirring in between. The butter slowly melts down, keep stirring.
    3. Once it has melted down completely,allow the butter to boil. 
    4. There will a sound when this process happens.Once the sound ceases the butter becomes frothy.And within very few minutes the creamish yellow color turns to light brown ghee.
    5. The whole process takes 40 min approx on medium flame.PLEASE cook butter on LOW to MEDIUM flame and don't go away because it easily comes out from kadai when temperature is high.
    6. Now filter the ghee into the ghee container without the residue, can you see the dark brown residue being held off? 
    7. Homemade ghee is ready.
    8. Store them air tight container.
    Notes:
    • Do the whole process in low or medium low flame to avoid burning.  
    • Ghee can remain fresh at room temperature for 2 to 3 months.
    • You can use rock salt or curry leaves or drumstick leaves dipped in buttermilk and add it at the last stage.Adding drumstick leaves or curry leaves makes the ghee more flavourful and will help stay so for a longer time.(This tips is from my friend ,I have not tried this yet)



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    6 comments

    1. I love the aroma of ghee..it makes the dish aromatic and royal

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    2. Homemade are always best, I am also making pure desi ghee at home..such a informative and beautiful share Priya :)

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    3. Perfectly crafted recipe. I could smell the aroma! :)

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    4. Very informative and beautifully narrated post. Excellent share..

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    5. Very informative post.. I love the pictures showing the transformation of butter to ghee and can feel the aroma of that newly prepared ghee..

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    6. yeahhhh.. even i love the aroma of freshly made ghee

      ReplyDelete

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    authorHey there,I'm Priya Joshi -Girl behind this blog.I live in Pune with my husband.I started journey as food blogger in 2014..I have done my graduation in computer applications.so,basically i have software background.Apart from that i love cooking a lot ,I love to try new recipes and love to replicate them at home as well.
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