Ghee is widely used in Indian cooking.Though Ghee is full of fat, it is very good for kids and pediatricians recommend it…I am daily including it in their lunch with dal varieties. Also most of pregnant ladies take it regularly for babies growth and because of its strong healing power after delivery,
Even Ulcer and other stomach issues go out by taking it regularly…
Ingredients
Unsalted Butter – 227gms (2 Sticks, Refer note)
Kaluppu/Crystal salt or Regular salt – Few or A Pinch
Curry Leaves/Drumstick leaves – Few
Method
- Keep the refrigerated butter sticks for 5 minutes at least in room temp, few may freeze it in that case thaw before cooking otherwise you will get lot of water crackling sound.
- In a pan over heat add the butter sticks and stir with spatula to dissolve quickly (Pic 1).
- Cook the butter in medium flame till it turns nice yellow, may take another 4-5 minutes in medium flame (Pic 2).
- You can prepare the ghee with pale yellow like store or light golden brown both are right consistency but don’t under cook it.
- The white flaky layer (aadai/yedu in tamil) has to split from the yellow ghee and the ush/crackling sound (hear it in the video) should suppress that is the right store bought consistency.
- For light golden brown color leave it for another 3 more minutes in medium flame refer below picture or video.
-
Switch off the flame and add a pinch of crystal salt and few drumstick leaves or curry leaves(adding this gives nice aroma to ghee) which are optional.
-
Make sure the leaves are free from water/moisture otherwise it splutters.
-
Filter it using the food strainer and store it in an air tight container at room temperature.
-
My grandma usually prepares golden brown ghee as shown in the above 2 pictures.
-
This ghee is safe to use in room temperature for more than a month.
Notes
- Also you can use salted butter, only thing is you get lot of residue after it gets cooked.
- Apart from including in sweets, good to go with any type of dal/paruppu kulambu, Arisiyum Paruppu Sadam, Venn Pongal etc.
- Also adding moringa leaves or curry leaves and a pinch of salt at the end gives good flavor ghee.
Stroing Tips
- When cooked to right consistency it says fresh for more than a month.
- Use clean spoon always and cover them properly.
- Store them in a room temperature in stainless steel or glass container.
Video Tutorial
Recipe Card
- Unsalted Butter - 227gms 2 Sticks, Refer note
- Kaluppu/Crystal salt or Regular salt - Few or A Pinch
- Curry Leaves/Drumstick leaves - Few
-
Keep the refrigerated butter sticks for 5 minutes at least in room temp, few may freeze it in that case thaw before cooking otherwise you will get lot of water crackling sound.
-
In a pan over heat add the butter sticks and stir with spatula to dissolve quickly (Pic 1).
-
Cook the butter in medium flame till it turns nice yellow, may take another 4-5 minutes in medium flame (Pic 2).
-
You can prepare the ghee with pale yellow like store or light golden brown both are right consistency but don't under cook it.
-
The white flaky layer (aadai/yedu in tamil) has to split from the yellow ghee and the ush/crackling sound (hear it in the video) should suppress that is the right store bought consistency.
-
For light golden brown color leave it for another 3 more minutes in medium flame refer below picture or video.
-
Switch off the flame and add a pinch of crystal salt and few drumstick leaves or curry leaves(adding this gives nice aroma to ghee) which are optional.
-
Make sure the leaves are free from water/moisture otherwise it splutters.
-
Filter it using the food strainer and store it in an air tight container at room temperature.
-
My grandma usually prepares golden brown ghee as shown in the above 2 pictures.
-
This ghee is safe to use in room temperature for more than a month.
Also you can use salted butter, only thing is you get lot of residue after it gets cooked. Apart from including in sweets, good to go with any type of dal/paruppu kulambu, Arisiyum Paruppu Sadam, Venn Pongal etc. Also adding moringa leaves or curry leaves and a pinch of salt at the end gives good flavor ghee.
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