Ghee is a class of clarified butter prepared by melting and simmering butter (which is churned from cream/Malai), until all the water evaporates and the milk solids settle at the bottom.Ghee is rich with antioxidants and acts as an aid in the absorption of vitamins and minerals from other foods, serving to strengthen the immune system.
A well-prepared ghee is shelf-stable. When kept it in an airtight container without refrigerating it last for 2-3 months. When kept in a refrigerator, ghee can last up to a year.
A little amount of ghee makes the food richer and adds lots of flavor to the food.
Ingredients:
- Butter ( Homemade Butter /Shop)
- Curry leaves / Drumstick leaves optional
- Salt optional
Method:
- First take the butter from fridge and keep it outside for atleast 15mins and allow it to come to room temperature.
- Then heat the butter in a kadai in medium low flame.The butter slowly melts down, keep stirring.To avoid burning its better to keep in low flame.
- Once it has melted down completely,allow the butter to boil.
- It boils with a sound and the ghee becomes frothy and within few minutes it turns to light brown ghee,Add salt,Adding salt is optional.
- Now add curry leaves or drumstick leaves dipped in buttermilk and switch off. Leaves added will give extra flavour.
- Now filter the ghee into the ghee container
Homemade ghee is ready.
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