Ghee, Ghee, Ghee..One of my favorite ingredients to have on hand. I love to add it to so many of my curries, specially whenever i make dal i make tempering with ghee, it gives a nice flavour to the dish. I even make these ghee cookies, when i want something sweet. Ghee is such a versatile ingredient and have a long shelf life than butter.
Now that i have started feeding rice to maha. I never miss to add ghee in her rice or dosa. Speaking of ghee, i never use store bought ghee for her. Each time i make my own ghee and store it for it. It is much more healthy and tasty. I got so many mails from my viewers to share the recipe of homemade ghee, so they can make it for their babies.I have made a huge batch of ghee on hand, so i will not be able to make a new batch now. So decided to post these pics. Sorry for the poor lighting.
This ghee is much more aromatic than your store bought ones and you will be smelling it all the time. I hope you will like it and let me know if you try it..
Preparation Time : 0 mins
Cooking Time : 30 to 40 mins
Ingredients:
Method:
Take butter in a heavy bottom pan and heat it up on medium heat. Now the butter will melt and the milk solids will separate from it and start to foam up.
Keep on heating, now the foam will subside a little and it will bubble up. The water from the butter will start evaporating and reducing.
Now the milk solid will get toasted and it will get settled at the bottom, leaving a clear gold liquid.
Now add in drumstick leaves and let them crisp up.
Once crisped, turn off the heat and let the ghee gets cool.
Once it is cooled, strain it in a air tight container.
Store at room temp.
Notes:
1)Always cook butter on a low to medium heat to avoid burning.
2)You can use store bought yellow butter, i used white butter.
3)You can add some salt or curry leaves when u add drumstick leaves.
4)After draining the ghee, we mix the sediments with some cooked rice and enjoy it. It is so tasty.
5)Use thick bottom pan for cooking ghee.
6)Dont use cold butter directly on hot kadai, it may burn. Use room temparature butter
Pictorial:
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| You need some butter, i used fresh white butter, you can use normal yellow butter too |
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| take a heavy bottom pan |
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| Add butter to it |
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| it will melt down and start to foam up |
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| now the foam with subside slowly and it will bubble up |
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| now all the milk solid will start separating from it and start to toast |
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| now the milk solids will be toasted and sink to the bottom |
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| Now it is getting nice and clear |
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| add in some drumstick leaves for fragrant |
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| let them fry |
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| they will crisp and flavour the whole ghee |
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| now strain this and store in a bottle |
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| done |
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