Homemade ghee is very tasty and fresh we can use it to prepare many sweets, snacks, and we can add it in breakfast, meals what not. And ghee plays main role while preparing traditional recipes on festivals and preparing prasadam to temples. Ghee is also used to light diyas in Pooja room and in temples. While preparing ghee I pour some ghee on cotton wicks/vattulu and keep it in Pooja room. We can prepare ghee from scratch by collecting malai/megada, make butter and extract ghee or simply prepare ghee using store bought butter.
Though the smell of ghee is very flavourful but while preparing ghee we will get some bad smell. My hubby likes ghee alot, and we use ghee daily in our food. Without ghee our food is incomplete. I Donot throw ghee left over(milk solids), I always prepare ladoo's by adding wheat flour in it.
The color of ghee depends of the type of milk used. I used cow milk so ghee color is yellow . If you use Buffalo milk then ghee will be white. We have to notice the correct time to switch off the flames. When sizzling sound completely stops, milk solids starts changing color and start getting nice ghee smell then switch off the flames and remove Kadai from stove. Today I am explaining ghee preparation using homemade butter. I collected malai/megada for 25 days for today's ghee. Click the link below the pic for Homemade butter .
Homemade butter
Homemade Ghee
Cook Time : 15 minutes
Serves : 250ml
Category : Homemade
Recipe Cuisine: Indian
Main ingredients : Butter
Author : Arunasaraschandra
Though the smell of ghee is very flavourful but while preparing ghee we will get some bad smell. My hubby likes ghee alot, and we use ghee daily in our food. Without ghee our food is incomplete. I Donot throw ghee left over(milk solids), I always prepare ladoo's by adding wheat flour in it.
The color of ghee depends of the type of milk used. I used cow milk so ghee color is yellow . If you use Buffalo milk then ghee will be white. We have to notice the correct time to switch off the flames. When sizzling sound completely stops, milk solids starts changing color and start getting nice ghee smell then switch off the flames and remove Kadai from stove. Today I am explaining ghee preparation using homemade butter. I collected malai/megada for 25 days for today's ghee. Click the link below the pic for Homemade butter .
In order to get nice aroma we can add any one of the following
*Curry leaves
*drumstick leaves
*Methi seeds/menthulu
*Betel leaf/thamala pakku while preparing ghee.
Today I dint not added any of the above as I want to reuse the milk solids, I always prepare wheat flour ladoo using left overs of ghee. It taste very good.
Let's start recipe
Preparation Time - 0(if butter is ready)
Serves : 250ml
Category : Homemade
Recipe Cuisine: Indian
Main ingredients : Butter
Author : Arunasaraschandra
Ingredients
Homemade butter - 1 big bowl
Instructions
1) Remove butter from fridge and keep it out till it comes to room temperature.
2) Quite if your preparing from scratch. (I prepared from scratch). Wash butter in water till you get clear water.
2) Add butter in heavy bottom pan and maintain medium - low flames.
3) Butter starts melting as shown below.
4) mix it continuously if flames is in medium flames, or mix occasionally if flames in low. White milk solids starts forming once butter starts melting.
5) And you can get sizzling sound with bubbles.
Instructions
1) Remove butter from fridge and keep it out till it comes to room temperature.
2) Quite if your preparing from scratch. (I prepared from scratch). Wash butter in water till you get clear water.
2) Add butter in heavy bottom pan and maintain medium - low flames.
3) Butter starts melting as shown below.
4) mix it continuously if flames is in medium flames, or mix occasionally if flames in low. White milk solids starts forming once butter starts melting.
5) And you can get sizzling sound with bubbles.
6) Mix it, slowly sizzling sound will start decrease.
7) Ghee starts forming and white milk solids starts changing color. You can see the difference in above and below pic. Here ghee looking clearly.
8)Switch off the flames and remove Kadai from stove. As sizzling sound stops and white milk solids changed color.
9) Let the ghee cool to room temperature. And milk solids will settle down as shown below.
10) Then pour it into any glass jar using filter / tea strainer.
Close the lid and store it in refrigerator or you can also keep it outside. That's it very aromatic and fresh homemade ghee is ready.
Note
* You can also use store bought butter to prepare ghee.
Tips
** Main tip to get perfect ghee is when to switch off the flames and when not to switch off the flames. Stop when sizzling stops and remove kadai/vessel from the stove. Donot stop before sizzling stops, as you can get bad smell and ghee taste spoils.
** You can add curry leaves or Methi seeds or drumstick seeds or betel leaves in step 5 to get nice aroma.
** Store it in glass container or you can also use any steel container but air tight container.
** Store ghee in refrigerator so that ghee will remain fresh for long time. I have small stell container with small spoon in it, (you can see in pic) I fill it with ghee and keep remaining in fridge. Before serving I heat the container. In all south Indian homes this small steel/silver container available🤗.
7) Ghee starts forming and white milk solids starts changing color. You can see the difference in above and below pic. Here ghee looking clearly.
8)Switch off the flames and remove Kadai from stove. As sizzling sound stops and white milk solids changed color.
9) Let the ghee cool to room temperature. And milk solids will settle down as shown below.
10) Then pour it into any glass jar using filter / tea strainer.
Close the lid and store it in refrigerator or you can also keep it outside. That's it very aromatic and fresh homemade ghee is ready.
Note
* You can also use store bought butter to prepare ghee.
Tips
** Main tip to get perfect ghee is when to switch off the flames and when not to switch off the flames. Stop when sizzling stops and remove kadai/vessel from the stove. Donot stop before sizzling stops, as you can get bad smell and ghee taste spoils.
** You can add curry leaves or Methi seeds or drumstick seeds or betel leaves in step 5 to get nice aroma.
** Store it in glass container or you can also use any steel container but air tight container.
** Store ghee in refrigerator so that ghee will remain fresh for long time. I have small stell container with small spoon in it, (you can see in pic) I fill it with ghee and keep remaining in fridge. Before serving I heat the container. In all south Indian homes this small steel/silver container available🤗.
Also check some sweet recipes prepared by using homemade ghee, by clicking the link below pic
Sweet pongal
Ellu Bella Mix
Pineapple Sheera
Ragi Peanut ladoo
Sabudana Coconut Ladoo
Almond Mango Sandesh
Puffed Rice/Maramarala LAdoo
Kaju Katli
Hope you like homemade ghee preparation. Give it a try and drop your comments in inbox.
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You can also search recipe in BetterButter
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Hope you like homemade ghee preparation. Give it a try and drop your comments in inbox.
Also follow me on
In facebook @Facebook
In Google+ @Google+
In pintrest @pintrest
In Instagram @Instagram Also drop your feedback 🤗😍.
You can also search recipe in BetterButter
in Indiblogger
in Plattershare
in MyTaste
Thanks for visiting my blog,
ArunaSaraschandra 😄
