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Hello everyone..
Though my blog is a year old, I was dormant all these months..😴😴💤So now I am actively posting 🙅(atleast I hope to) Every like👍 and comment 💬is special and dear to me. 😍
I was overwhelmed by the likes and questions on my post “Ghee anyone??”
Especially from my non Indian friends.. So I thought why not post a detailed recipe of how to make ghee..
Though that post was meant just for fun, I decided that my writing a detailed step by step procedure would assist my friends in making ghee..There are many methods of making it.. I follow this simple one..
Ok first of all.. The process starts of by boiling milk and collecting the cream which forms on top of the milk, once the boiled milk cools down..
(That’s how we do it here in India.. In India even today specially in small towns and rural parts we get fresh cow/buffalo milk.. In cities we are more used to buying “packet milk” that is milk sold in tetra packs..)
The process of collecting the cream may vary from days to a month,a lil tedious eh??
So what I do is..
1. I collect the cream every time I boil the milk and store it in the freezer box, once i feel it’s adequate enough,
2. I defrost it for say, just 2-3 minutes.
3. I empty the contents into a non stick pan and keep stirring it continuously for say about 15-20 minutes on low flame
4.Eventually a top layer of oily liquid will separate from the bottom which is the solid part or the sediment ( we call it the Malai or Cream)
5. Next just strain the contents.
6.The solid/sedimented part can be discarded.
Voila our very own homemade Ghee is ready!!!
Pssstt:
1. It’s better to stir continuously cause we don’t want the cream to get burnt
2. No need to skim off the foam..It doesn’t actually matter.
3. Just make sure once you see the oily layer separating and the solid part browning, thats when you should stop and turn the gas off and let it cool.
4.Ghee/clarified butter is even better than butter because it is butter without the milk solids, therefore having all benefits of butter it doesn’t go rancid- so doesn’t have to be refrigerated.
5. For the health conscious people,watch out..Ghee Is awesome but anything in excess.. You know the rest..
writenlive said:
Today, I am reading all things ‘ghee’ on your blog! Now, I am running off to eat ‘ghee-shakkar’ with roti…
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needeanshu said:
Ha ha ha pardon me.. But it seems like a ghee day today.. 😉😂😂 and by the way ghee shakkar with Roti in form of a roll, is my favourite combo.. 😋😋😋
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satabdi said:
Wow!!! This process is easy though little time consuming. Homemade ghee is always best and Tasty
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needeanshu said:
Hi.. Yeah it’s very tedious but at the end worth the try..but yet at times I feel just going to a grocery shop and ordering a pack is much easier.. 😉
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satabdi said:
😀
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satabdi said:
Exactly :-D. But homemade is always better.
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Kate Crimmins said:
We make something similar with butter. It’s wonderful but I rarely make it.
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Garfield Hug said:
Interesting post on ghee! I never knew ghee was made this way. I thought ghee was really ghee in a green tin can that I see on supermarket shelves and great for making prata. Thanks for recipe 🙂
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needeanshu said:
Ha ha ha.. Thanku.. ☺
We get it in tins and packets too.. But most of the time it’s homemade( it’s a long process so many nowadays prefer to buy it readymade) Here, it’s had on a daily basis brushed on rotis and parathas..
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Garfield Hug said:
🙂
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Mr Tookles said:
Hmmmm I can almost smell it. Love Indian deserts with ghee.
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needeanshu said:
Ha ha ha yesss half of.. no no actually all Indian sweets are drenched in ghee.. ☺
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Mr Tookles said:
And rightfully so! If it’s not a bit sinful there’s no fun in eating it. In the old days when I used to go to temple.. I’d always much up on persad.. best ever!
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needeanshu said:
Very true and oh don’t get me started on the yummy prasads the temples offer.. How much ever we try making it at home can never get the taste of the temple prasadams.. I always and still wonder why.. 😊
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Mr Tookles said:
YeS! Oh please do figure out this mystery for me. I once a prasad in a little temple in a tiny village in Tamil Nadu.. it was the absolute best ever! If they would patent that.. world succes guaranteed. Hungry now!
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needeanshu said:
Ha ha ha awesome.. When I discover the mystery will let you know for sure.. 😉😉
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Sarah Ferguson said:
This doesn’t seem too hard – though it is nothing like how we make clarified butter here in the States!
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needeanshu said:
Wonderful.. I would love to know how it’s made there.. ☺
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Sarah Ferguson said:
It’s really just melting unsalted butter and skimming the fat off of the top after you do so. It’s supposedly less flavorful than ghee.
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noorainsobiya said:
Gee.. That was some awesome ghee!! Ok pardon my pathetic PJ!! 😂😂
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needeanshu said:
Ha ha ha ha noooooooooooo.. Loved it… 😉😛😛
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noorainsobiya said:
😂😂😂
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tao585 said:
Aapkay moonh main Ghee Shakar…Ghee and Sugar in your mouth 😀
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Sandeep Kanabar said:
I was searching for a topic for my blog and this post made me realise you can blog about the common topics too. It’s ‘how’ you write that matters and that’s where you score:)
Ghee chini (sugar) roti is always awesome 🙂
I wish there was Amul milk available in Chennai. It forms a lot of cream. Aavin and other milk brands here hardly form any cream 😦
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needeanshu said:
Thank you for liking it.. Yeah small everyday topics make a great post.. M surprised you don’t get amul or nandini milk in chennai.. Gone are the days when the milkman used to deliver fresh unadulterated milk door to door..so got to make do with packet milks for now.. 😊
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wendymypooh said:
I had never heard of Ghee before now…I found your post(and the process to make Ghee) fascinating. Thanks for sharing.
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needeanshu said:
Glad you liked it.. 😊
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Jonathan Caswell said:
Reblogged this on By the Mighty Mumford.
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Neethu said:
Thank you 😃
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Jonathan Caswell said:
U, R. WELCOME!
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