HOMEMADE GHEE OR CLARIFIED BUTTER RECIPE

I have shared the Ghee recipe in this article. This is a very simple process to make ghee at home and I use this every week to make it.  Although in traditional recipes they use the bilona method but in my home, I use this simple process. Ghee is used in Indian kitchens since time immemorial. Clarified butter or ghee is also regularly used in Ayurveda to prepare medicines. Ghee is a very stable fat for cooking, very healthy for babies and a source for good cholesterol.

You can obtain ghee from a different variety of cow milk available. But it is best to use the milk of desi or native cow breeds as it is more nutritionally rich and healthy. Traditionally, ghee is made out of curd by the Vedic Bilona method, but in normal homes, mostly this process is followed as it is easier to follow.

I am sharing this recipe of ghee which I often make in my kitchen. I use this golden goodness in cooking, making parathas, adding tadka etc. The recipe is shared in  6 easy steps.

Cooking Time– 7-10 minutes

Cooking Level– Easy

Ingredients:

Malai or Cream -1 cup. You will obtain malai from boiling full fat cow milk on a low flame.

The process of making ghee with step by step photos:

1. You have to add malai in a nonstick wok or kadhai or a pan, whichever is preferable and keep the heat in a medium. The malai will start to disintegrate as soon as it touches heat.

2. On a medium flame, stir the malai slowly but constantly and the lump of malai will dissolve and will also start to curdle.

3. At this stage stir constantly but slowly. The flame has to be in the medium otherwise there will be a possibility of burning. At this stage, ghee will start to separate from the malai.

4. After about 7 minutes, the clarified butter will come up and the remaining malai or cream will settle down on the bottom of the pan.

5. The brown residue will settle at the bottom of the pan. This residue is delicious. Mix this with a spoon of sugar and have it. This tastes mindblowing.

6. This is the last step. After the ghee cools down to room temperature, use a strainer to strain. And now the golden goodness is ready for consumption.

This is the final outcome. This ghee is pure and chemical-free. You can use ghee as a primary fat for cooking any Indian dishes or giving tadka in dal or any other dishes. You can cook baby foods with this ghee.