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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.
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In a pan over heat add the butter sticks and stir with spatula to dissolve quickly (Pic 1).
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Cook the butter in medium flame till it turns nice yellow, may take another 4-5 minutes in medium flame (Pic 2).
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You can prepare the ghee with pale yellow like store or light golden brown both are right consistency but don't under cook it.
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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.
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For light golden brown color leave it for another 3 more minutes in medium flame refer below picture or video.
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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.
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Make sure the leaves are free from water/moisture otherwise it splutters.
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Filter it using the food strainer and store it in an air tight container at room temperature.
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My grandma usually prepares golden brown ghee as shown in the above 2 pictures.
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This ghee is safe to use in room temperature for more than a month.