Homemade Ghee

Ghee is clarified butter. It’s mainly used for Indian Sweets and frying. It is also used in ayurvedic medicine. Taking ghee 1-2 teaspoons a day is good. Mainly we use to add this for kid’s meal even it helps for digestion and gain weight. My mom and grandma always prepare butter and ghee in home. After my marriage I missed that a lot even though I get from store it’s different from home made. When my mom was here I learned how to make ghee. Thanks Mom. I thought of sharing this here for those who miss this. It’s less expensive too.

Ingredients:

Butter	1 lbs
Salt	A pinch
Dry ginger powder	¼ tsp

 

Direction:

• Clean the butter (Just rinse in water couple times). In USA we are getting good quality so you might skip this step.
• Put butter in a kadai and heat on medium flame. Butter will start’s to melt and form a foam. As shown in picture.

 

 

You will be hearing the boiling sound during this stage, keep on string occasionally. After couple minutes the foam will start to disappear, still you will hear the sound.

 

It’s almost done, keep other ingredients besides you. In few minutes the sound will also gradually stop. And again a foam forms on the top. In this stage a nice aroma will come. You can see light brown milk solids in bottom.

 

Take a pinch of salt and ¼ tsp water and sprinkle it on the foam and turn off the stove (You want to be fast in this step or else your ghee will turn dark).Take it out of the stove and add curry leaves or  ¼ tsp of dry ginger or drumstick leaves. It increases the aroma.

 

 

Allow it to cool and filter the solid particles and store in a container and it stays good for more than a month.

Tip:

You can store the filtered solid particles and use that for rasam, pongal, etc..

Thanks for such a nice opportunity to thank my mom purevegetarianbites