Recipes

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.