Use Unsalted butter sticks for this. any brand will do. 4 sticks of butter make about 1½ cups of ghee.
Start with adding the butter to the pan.
Keep the stove in medium flame.
Once it all melts, keep a wooden spoon in it so it does not over flow.
You can hear the butter boiling, it makes a sound.
After some time (approx 15 mins) the butter becomes clear. and magically, the sound slowly comes to a stop.
If you dont watch it, it will burn and become brown and it will start smelling.
When the butter is a clear golden color liquid, it is done and may be filtered and stored.
I store my butter outside (not in the fridge) in a stainl
ess steelcontainer.
It stays good for atleast 1 month.
Leftover part (the fat which is in the bottomof the pan )of the butter can be used to make Mung Dal Ladoo (Powerball)
5 comments:
hmmmm.... Never tried making ghee at home! Actually, I vaguely remember that it smelt bad when my mom used to make it. So, i'm a little skeptical... Did you kitchen smell too while making it?? But it sure is more economical and guaranteed pure too!! :)
Wow..nice post! My mother adds a crystal of sea salt n a betel leaf at the end of the process so all impurities are cleared, we get to eat the flavorsome n crisp betel leaf, while the 'Muddy' - Konkani for sediment is used for making a side dish more tasty!Tks for sharing!
Good. Homemade ghee taste very good. My mother always use home made ghee she makes.
I too make ghee at home.By the way did u get my surprise ingredient
Ramya, It smells a bit, when you start making it but goes away once it all melts. If you burn it, it will smell bad. You have to keep a watch.
Purnima, I think if you add salt then you will not be able to make the sweet Mung Ladoos, but can make a salty dish.
Kamala, I did get your surprise ingredient. I will write a post soon!
Thanks, Bhawana, Kamala, Purnima and Ramya for your wonderful comments!
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