Ghee is a class of clarified butter originated in ancient India . It is commonly used in cooking sweets or any other dishes . It can be used instead of oil. Ghee is usually prepared at home or can also be bought in stores. Ghee is made using any unsalted butter. Here I have given step by step pictures of how to make ghee at home.
INGREDIENTS:
Unsalted butter - 900 gm
Fenugreek seeds - 4 to 5 no.s
METHOD:
1. In a nonstick pan, add the butter and allow it to melt.
2. Once it melts completely, it starts to boil.
3. Initially it is in pure white with foamy texture. Once it starts boiling, it gets transparent.
4. When it boils well, you would hear a "shhh" sound. Keep stirring occasionally.
5. After sometime the "shh" sounds stops and you get white foams and it comes up as in picture below.
6. Immediately add the fenugreek seeds and switch off the gas stove. After 5 minutes, all the residue settles bottom and you can see a clear golden ghee above. Fenugreek seeds helps in separating the clear ghee and the residue.
7. Allow it cool down completely and transfer the clear ghee to any glass vessel. you can take the residue at the bottom, and keep it separately. It is completely edible. It will be little dark in color, but is consumable. We usually mix it with rice and pepper and eat it or apply it on rotti after cooking.
8. You can refrigerate it and use it for all your cooking later on.
INGREDIENTS:
Unsalted butter - 900 gm
Fenugreek seeds - 4 to 5 no.s
METHOD:
1. In a nonstick pan, add the butter and allow it to melt.
2. Once it melts completely, it starts to boil.
3. Initially it is in pure white with foamy texture. Once it starts boiling, it gets transparent.
4. When it boils well, you would hear a "shhh" sound. Keep stirring occasionally.
5. After sometime the "shh" sounds stops and you get white foams and it comes up as in picture below.
6. Immediately add the fenugreek seeds and switch off the gas stove. After 5 minutes, all the residue settles bottom and you can see a clear golden ghee above. Fenugreek seeds helps in separating the clear ghee and the residue.
(If you are unable to watch the video, click here - >https://goo.gl/photos/JkfFic5dkxZWkiEEA)
7. Allow it cool down completely and transfer the clear ghee to any glass vessel. you can take the residue at the bottom, and keep it separately. It is completely edible. It will be little dark in color, but is consumable. We usually mix it with rice and pepper and eat it or apply it on rotti after cooking.
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| Ghee residue |
8. You can refrigerate it and use it for all your cooking later on.
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| Ghee after it solidifies. |
2 comments:
Thanks :)
Much obliged to you for exceptionally usefull data.. cultured ghee
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