HOME MADE GHEE RECIPE, HOW TO MAKE CLARIFIED BUTTER/GHEE

Posting after a long gap.  In Indian cooking ghee plays a major role in the making of both sweets and spicy dishes. The taste and flavor of the dish will be enhanced by the ghee we used. So obviously the quality of ghee is important for the perfect taste and flavor.

Home made ghee is the best ghee i can say, yes, fresh ghee we made from butter is unbeatable in taste and flavor.

The making of ghee from butter is not a very big task, it is so simple, but removing from the right stage is very important. In our house we used to take butter out of the buttermilk and then make ghee before. Nowadays, we buy the butter from the shop and prepare the ghee, because churning the buttermilk to take the butter is a time consuming also physical work is needed. We have a special set up to churn the butter, which is attached with one of the pillar in our house:). Till some decades before my mother and grandmother used that. 

OK, now let’s move on to the recipe.

HOME MADE GHEE(CLARIFIED BUTTER)

SOAKING TIME: - | PREPARATION TIME: - | COOKING TIME: 15 MINS

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: CONDIMENTS

CUISINE: INDIAN

YIELDS:   

INGREDIENTS:

                                    200 grams butter

                                    Few curry leaves(optional)

                                   

PREPARATION:

Defrost the butter if it is frozen.

Once the butter comes to room temprature/ soft wash it once in plain water. This step is optional, but some times we used to do, to remove the buttermilk if sticks with the butter.

METHOD:

In a heavy bottomed pan or a sauce pan take the butter and let it melt.

The flame should be medium flame.

Stir in between.Allow the butter to boil till the bubbling is completely stopped and the ghee colour becomes golden brown.

Add the curry leaves and it will immediately got fried.

This is the right stage,  switch off the stove. Otherwise the ghee will become burnt.

NOTES:

• Adding curry leaves is optional, but it gives nice flavor. Instead you can add drumstick leaves too.
• The flame should be medium low.
• Also stirring the ghee is important to avoid burning/sticking at the bottom.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

In a heavy bottomed pan or a sauce pan take the butter and let it melt.

The flame should be medium flame.

Stir in between.Allow the butter to boil till the bubbling is completely stopped and the ghee colour becomes golden brown.

Add the curry leaves and it will immediately got fried.
This is the right stage,  switch off the stove. Otherwise the ghee will become burnt.

Do try this recipe and please don’t forget to give your feedback in comments.

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