Ghee Clarified butter
Remember the aroma of Ghee Clarified butter which some of us loved and many hated it. It is one aroma which directly can take us in childhood memories. Ghee has numerous health benefits; it is one of the healthy fats which don’t give any harm to your body (to the one who is fit).
Ingredients for Ghee
1.) One Big bowl of Malai or fresh cream
Process of making Ghee / Clarified butter
Collect the malai or cream from milk in a big bowl. It will take 7 to 10 days. Make sure store the malai in the refrigerator.
Once you collect the cream, after some time it will start separating from water. To do it completely, take a hand blender and blend the cream.
Churn the malai until butter (makkhan) and buttermilk (chhach) get separated. This may take 5-10 minutes, depending upon the quantity and temperature of the malai.
Once you get butter, transfer it is another bowl and wash it under running water. Butter will not flow with water.Next, Heat a wok (kadhai) on a medium flame.
Now, transfer butter into the wok. It will start melting after 5 minutes.After few minutes, you’ll notice bubbles when the butter is completely melted.
Now, reduce the flame and stir it.Keep stirring it. After few minutes you’ll notice a clear ghee of slight golden color on the top. Milk solids will get burnt and stick to the pan during the process and you can see them at the bottom.
Keep it aside to cool down. Once it comes to the normal temperature, filter the ghee into a container to preserve it. Pure ghee Clarified butter is ready.
Just 1 teaspoon of ghee in hot dal can completely change its flavor and make it more delicious. Unfortunately, the one we buy from the market isn’t pure and doesn’t match the quality that we need. So, in that case, what we need do? Get your ghee ready that home with this simple method of making ghee.