From my childhood, I am having Homemade Ghee. Mom buys butter from the shop and makes ghee at home. Similarly, my MIL too makes ghee at home only. But she churns butter at home and makes ghee out of it. So as I learned this from them, I too frequently make ghee.
Homemade ghee is certainly far better than store-bought ones. You can even save some $ as store bought ones cost much. It takes only half an hour to make the aromatic and flavourful ghee. Make sure to buy a branded butter. You can make ghee out of salted or unsalted butter. But we prefer to make ghee with unsalted butter. Even as we use unsalted butter, mom always adds a little salt to butter. She says it will enhance the taste of the ghee. While making ghee, at the last stage you can add some drumstick leaves or curry leaves or fenugreek seeds to get a nice aroma. We always add drumstick leaves while making ghee. It spreads entire kitchen with the divine aroma.
Video of making Ghee. Subscribe for more videos.
While preparing ghee milk solids are formed at the bottom of Kadai. Do not throw the milk solids gathered at the bottom. We call it nei gessi in Telugu. Mix it with hot steamed rice and enjoy. It tastes awesome. You can also eat the fried drumstick leaves as such. I and my brother used to fight to have that gessi and fried drumstick leaves. Missing those good old days. This can be given to the kids too as it has natural health benefits in it. Now let us see how to prepare this Homemade Ghee.
- Bring butter to room temperature before making to ghee. So that it will melt easily or else it will take some extra time to melt. Heat a heavy bottom Kadai. Once Kadai gets heated add butter. Let the butter melt over the medium heat, stir it gently regularly.
- You will see a thick white foam forming on the surface. Stir in continuously scraping the sides of the pan. After 5-10 mins you can see the bubbles emerging from the thick foam. Once bubbles start the foam becomes thinner and thinner. Milk solids start to curdle and start to settle at the bottom. Stir in continuously at this stage and bring the heat to medium-low.
- As milk solids sink to the bottom, you can see the ghee becoming clearer and the color changes to golden yellow. At this stage add salt and drumstick leaves. Mix it thoroughly. You can feel the entire kitchen with a divine aroma. Once drumstick leaves turn crispy, remove it from the ghee.
- At this stage, you can see the solids in the bottom turns to golden brown color. Now switch off the flame. Let the ghee sit in the Kadai until it gets cooled and the bubbles settle. As Kadai is still hot the milk solids will turn dark brown in color. Now filter and transfer the ghee to the container. Once completely cooled say for a day or two it turns creamy in texture.
- Mom always adds little salt and drumstick leaves to get the nice aroma and flavor.
- If you don't have drumstick leaves, you can even add curry leaves or a tbsp of fenugreek seed.
- Do not throw the milk solids at the bottom. We call it as nei gessi in Telugu. Mix it with hot steamed rice and enjoy. It tastes awesome.
- You can also eat the fried drumstick leaves as such.
You might also like Homemade Coriander Powder, Ginger Garlic Paste, Paneer.
Aromatic and flavorful Homemade Ghee is ready.
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