Indulge in the rich, aromatic taste of homemade desi ghee, crafted from the creamy goodness of malai. This traditional Indian clarified butter boasts a superior flavor and nutritional profile compared to store-bought options, and making it at home is surprisingly simple. Forget complicated equipment and lengthy processes; this recipe utilizes a straightforward method requiring minimal tools, making it accessible to even novice cooks. You'll discover the satisfying transformation of fresh cream into golden, luscious ghee, perfect for enhancing your favorite dishes and adding a touch of authentic Indian cuisine to your table. The unique texture and delightful nutty aroma will elevate your culinary experiences.
This easy no-grinder recipe simplifies the traditional method, eliminating the need for cumbersome machinery. We'll guide you through each step, from separating the malai to achieving that perfect golden hue. Ready to embark on this culinary journey and experience the joy of making your own delicious desi ghee? Let's get started with the step-by-step instructions below.
Tools Needed
- Pan
- Spoon
- Sieve
- Glass bottle
Ingredients
- Malai (cream)
- Curd (yogurt): 1/4 kg
- Wheat flour: 2 tablespoons
Step-by-Step Instructions
Step 1. Preparing the Malai
- Remove butter from milk (about a month old). Freeze it for some time and then keep it in fridge for 3-4 hours before starting.
Step 2. Separating the Butter
- Put all the butter in a pan. Add 1/4 kg of curd and mix well.
- Cover the mixture for two hours to allow the curd to work its magic.
- After 2 hours, gently stir the mixture with a spoon in one direction for 5-7 minutes until butter separates.
- Add ice to further separate the butter from the buttermilk (lassi). Mix for one minute.
Step 3. Cooking the Ghee
- Place the separated butter in the pan and cook it on low heat for 10 minutes.
- After 10 minutes, add two tablespoons of wheat flour to prevent spoilage and enhance the color of the ghee.
- Continue cooking on low heat for another 15-20 minutes until the ghee is fully formed.
Step 4. Filtering and Storing
- Strain the ghee through a sieve into a glass bottle. Use a spoon inside the bottle to prevent breakage.
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Tips
- Using older butter enhances the taste and process.
- Low heat is crucial for even cooking and preventing burning.
- Adding wheat flour enhances the ghee's color and prevents spoilage.
Nutrition
- Calories: approximately 600-700
- Fat: 60-70g
- Carbs: 10-15g
- Protein: 5-7g
FAQs
1. Can I use store-bought cream instead of collecting malai?
Yes, you can use store-bought heavy cream with a high fat content (at least 36%). However, the flavor might differ slightly from ghee made with freshly collected malai.
2. How long can I store homemade desi ghee?
Store your homemade ghee in an airtight container in a cool, dark place. It can last for several months, even up to a year, if properly stored.
Making your own desi ghee from malai is a rewarding experience, offering a superior product to store-bought options. Enjoy the rich flavor and aroma in your cooking, knowing exactly what ingredients went into creating this culinary treasure. Now that you've mastered this simple recipe, savor the delicious results and share the joy of homemade ghee with your family and friends!