Preparation Time : 5 mins | Cooking Time : 12-15 Mins | Makes: 1 cup
Unsalted butter 250 gm Rock salt 4-5 pieces Venthayam | Methi seeds 4-5 Turmeric powder a tiny pinch Method:
- I use store bought butter for making ghee. Generally many people used to make butter at home either using malai from milk or the malai from curd.
- Let’s proceed with making the butter.
- In a pan add the butter. You can take this out straight away from the fridge or freezer and proceed.
- Just leave this undisturbed till it melts. Keep the flame in medium. You can stir once or twice.
- Always ensure that you use little bigger pan as some butter tend to froth up more.
- If the pan is small, you will end up cleaning a messy kitchen.
- Once the butter is completely melted, keep the flame to low.
- You can see a separate layer of floating on the top. At this stage the butter will give a curd smell.
- Just continue to cook this.
- At one stage it will completely stop making big bubbles and froths up (like rasam).
- At this stage add the methi seeds.
- They say adding methi seeds retains only the good cholesterol in the ghee.
- Some people add pepper or drumstick leaves or even curry leaves.
- Switch off the flame and add 4-5 pieces of rock salt.
- Add a very tiny pinch of turmeric powder.
- Adding turmeric powder prevents this from spoiling of the ghee.
- The remaining process will be done in that heat itself.
- By this time, you will be able to experience the divine smell of ghee.
- The aroma will fill the entire house.
- Allow this to completely cool.
- Do not fully cover and keep.
- Filter the ghee and store it in a clean dry bottle or a dabba.
- Discard the kasandu or the black portion which got filtered .
- You can mix some hot rice with that kasandu and have it with some spicy curry.
Method with step wise pictures:
- I use store bought butter for making ghee. Generally many people used to make butter at home either using malai from milk or the malai from curd.
- Let’s proceed with making the butter.
- In a pan add the butter. You can take this out straight away from the fridge or freezer and proceed.
- Just leave this undisturbed till it melts. Keep the flame in medium. You can stir once or twice.
- Always ensure that you use little bigger pan as some butter tend to froth up more.
- If the pan is small, you will end up cleaning a messy kitchen.
- Once the butter is completely melted, keep the flame to low.
- You can see a separate layer of floating on the top. At this stage the butter will give a curd smell.
- Just continue to cook this.
- At one stage it will completely stop making big bubbles and froths up (like rasam).
- At this stage add the methi seeds.
- They say adding methi seeds retains only the good cholesterol in the ghee.
- Some people add pepper or drumstick leaves or even curry leaves.
- Switch off the flame and add 4-5 pieces of rock salt.
- Add a very tiny pinch of turmeric powder.
- Adding turmeric powder prevents this from spoiling of the ghee.
- The remaining process will be done in that heat itself.
- By this time, you will be able to experience the divine smell of ghee.
- The aroma will fill the entire house.
- Allow this to completely cool.
- Do not fully cover and keep.
- Filter the ghee and store it in a clean dry bottle or a dabba.
- Discard the kasandu or the black portion which got filtered.
- You can mix some hot rice with that kasandu and have it with some spicy curry.
- You can keep this outside, no need to refrigerate.
- Always use clean dry spoon to take out the ghee.
- If making butter in large quantity, you can store it in the refrigerator too.
