Ghee, Ghee, Ghee. One of my favorite ingredients to have on hand. I love to add it to so many of my curries, especially whenever I make dal I make tempering with ghee, it gives a nice flavor to the dish. I even make these ghee cookies, when I want something sweet. Ghee is such a versatile ingredient and has a long shelf life than butter.
This ghee is much more aromatic than your store-bought ones and you will be smelling it all the time. I hope you will like it and let me know if you try it.
Preparation Time: 0 mins
Cooking Time: 30 to 40 mins
Ingredients:
Homemade Butter – 500 grams
Drumstick leaves – 2 sprigs
Method:
Take butter in a heavy bottom pan and heat it up on medium heat. Now the butter will melt and the milk solids will separate from it and start to foam up.
Keep on heating, now the foam will subside a little and it will bubble up. The water from the butter will start evaporating and reducing.
Now the milk solid will get toasted and it will get settled at the bottom, leaving a clear golden liquid.
Now add in drumstick leaves and let them crisp up.
Once crisp, turn off the heat and let the ghee gets cool.
Once it is cooled, strain it in an airtight container.
Store at room temp.
Notes:
1) Always cook butter on a low to medium heat to avoid burning.
2) You can use store-bought yellow butter, I used white butter.
3) You can add some salt or curry leaves when u add drumstick leaves.
4) After draining the ghee, we mix the sediments with some cooked rice and enjoy it. It is so tasty.
5) Use thick bottom pan for cooking ghee.
6) Don't use cold butter directly on hot Kadai, it may burn. Use room temperature butter
