Desi Ghee (Clarified Butter)
Ghee is something which I have been making since more than a decade now. When you come to States, I guess every Indian start making his/her own Ghee. Being in America takes away the luxury of getting ready-made Ghee. I still remember the incident of making Ghee first time, being not able to make it/being not aware that how to make it as you don't really do it back home, and the result was burnt dark liquid fat in the pan. My half partner was like ...whaaaat you don't even know how make Ghee. Yes.... I don't know as I haven't made it in my entire life being in India.
But now....... its different story. Every time I make it in big batches, around 3 lbs( 3 packs of butter) and every time I get that clear yellow color with grainy consistency without adding anything. Like some people add Methi-Dana to get the grainy texture.
It's just the right temperature(flame should be between slow-medium setting) and around 50 minutes of patience is paid off in the form of "SHUDH DANEDAR DESI GHEE" (दानेदार देसी घी Grainy Desi-Ghee). "Practice makes you perfect after all".
Now to the point:
Ghee is considered as Yellow Gold in Indian cuisine. It has immense health benefits if consumed in proper quantity , it can improve so many vital numbers of the body. Ghee is made of butter and much more richer and considered as one of the healthy cooking fat. Butter is simmered on slow heat and then the left over clear liquid is the pure, clear Ghee. It is used in each and every corner of India. Rajasthani delicacy "Dal,Baati,Churma" is the dish which is drenched in this yellow fat. Other than that you can use it on Roti/Phulka/Parantha, in Dal-Tadka and list is endless. It is considered so auspicious that it is used in Pooja/Havan as "Ghee-Aahuti"as well.
Ingredients
1. In a clean and deep pan put all the butter sticks(4 sticks).
2. Let them melt completely. It takes 7-8 minutes to melt the stick on high heat.
3. Keep stirring it all the time as melted butter on high heat tends to swollen up
and goes out of the pan. So keep an eye on the pan .
4. When it start bubbling up then reduce the heat in between slow-medium. At this stage you see
white smooth foam on top.(Pic-1)
5. Now after reducing the heat(between slow-medium) you can finish up some other work,
as it keeps bubbling up for another 22-25 minutes. You can stir it in between. At this stage you
see that the white foam starts curdling/kind of grainy consistency. keep stirring occasionally.
(Pic-2)
6. After 30 minutes the grainy foam starts getting more thicker and kind of cover the whole surface
of the liquid in the pan.(Pic-3)
7. Approximately, after 45 minutes the white solid residue start turning golden brown and then
it starts settling down on the bottom of the pan and around the edges of the pan.
8. At the center you can see crystal clear bubbles.(Pic-4)
8. At this stage you see the yellow clear liquid that is pure bliss(Pic-5)Turn off the heat and let
it cool down.
6. Grainy yellow gold is ready to be served on Roti or for Dal-Fry,Dal-Tadka,over the sweet Rice
and the list is endless.
7. When it gets cold but doesn't freeze then strain it through fine strainer and
store it in air tight clean container.
8. If it is stored properly then Ghee can last for almost a year. This quantity of Ghee can
last for almost 1 month for family of 3-4 person.
Note: In the whole Ghee making process I keep the flame between low-medium setting.
I don't add any Methi Dana to get the grainy consistency as you get it without adding anything.
Ingredients
Directions
1. In a clean and deep pan put all the butter sticks(4 sticks).
2. Let them melt completely. It takes 7-8 minutes to melt the stick on high heat.
3. Keep stirring it all the time as melted butter on high heat tends to swollen up
and goes out of the pan. So keep an eye on the pan .
4. When it start bubbling up then reduce the heat in between slow-medium. At this stage you see
white smooth foam on top.(Pic-1)
5. Now after reducing the heat(between slow-medium) you can finish up some other work,
as it keeps bubbling up for another 22-25 minutes. You can stir it in between. At this stage you
see that the white foam starts curdling/kind of grainy consistency. keep stirring occasionally.
(Pic-2)
6. After 30 minutes the grainy foam starts getting more thicker and kind of cover the whole surface
of the liquid in the pan.(Pic-3)
7. Approximately, after 45 minutes the white solid residue start turning golden brown and then
it starts settling down on the bottom of the pan and around the edges of the pan.
8. At the center you can see crystal clear bubbles.(Pic-4)
8. At this stage you see the yellow clear liquid that is pure bliss(Pic-5)Turn off the heat and let
it cool down.
6. Grainy yellow gold is ready to be served on Roti or for Dal-Fry,Dal-Tadka,over the sweet Rice
and the list is endless.
7. When it gets cold but doesn't freeze then strain it through fine strainer and
store it in air tight clean container.
8. If it is stored properly then Ghee can last for almost a year. This quantity of Ghee can
last for almost 1 month for family of 3-4 person.
Note: In the whole Ghee making process I keep the flame between low-medium setting.
I don't add any Methi Dana to get the grainy consistency as you get it without adding anything.