Desi Ghee :

Desi Ghee or Clarified Butter is generally used in home cooking in every dish that uses the vegetable oil.Nowadays people are very much aware of health risks using non refined ghee and oils and hence use the refined oil in every day cooking. But desi ghee imparts a distinct rich flavor to the dish that cannot be experienced using the refined oil. Here is a simple way of making Desi Ghee if you do not have access to Indian Grocery store.

Ingredients :

• UnSalted Butter - 1 kg.

Method :

• Melt the unsalted butter in a heavy bottom pan over a low heat.
• Stir continuously as the solids tend to stick to the bottom imparting it a burnt flavor.
• When the butter melts, increase the heat till the butter boils.
• Reduce to a simmer when the butter starts foaming. Keep on simmer for the next 45 minutes.
• Usually the solids settle to the bottom and a clear transparent ghee floats on top.
• Drain the transparent butter through a muslin cloth and discard the sediments that settle down at the bottom.
• Store the ghee at room temperature.

Answered by Yogeshwar , an ibibo Specialist, at 4:48 PM on September 17, 2008

Desi Ghee or Clarified Butter is generally used in home cooking in every dish that uses the vegetable oil.Nowadays people are very much aware of health risks using non refined ghee and oils and hence use the refined oil in every day cooking. But desi ghee imparts a distinct rich flavor to the dish that cannot be experienced using the refined oil. Here is a simple way of making Desi Ghee if you do not have access to Indian Grocery store.

UnSalted Butter 1 kg.



* Melt the unsalted butter in a heavy bottom pan over a low heat.
* Stir continuously as the solids tend to stick to the bottom imparting it a burnt flavor.
* When the butter melts, increase the heat till the butter boils.
* Reduce to a simmer when the butter starts foaming. Keep on simmer for the next 45 minutes.
* Usually the solids settle to the bottom and a clear transparent ghee floats on top.

Answered by Uttam , an ibibo Master, at 9:29 AM on September 16, 2008

Ghee(Hindi), tuppa(Kannada),tup(Konkani)-cl arified butter must be one of the most important ingredients in any Indian sweets. It gives a unique flavor and aroma to any sweet dish and takes the dish to a new level. When in India, my supply of ghee always came from my Aayi. I never liked the store bought ghee. I started making it in Bangalore when I used to buy Nandini whole cream milk. This milk gets a thick cream when heated. So I used to save it and make ghee out of it. When I came to US, I was totally lost since the milk we get here does not get the cream when heated. The ghee that we get in Indian stores is very expensive. So I started using shortening as a replacement as told by one of our friend. Shortening does give a better result than ghee for nankatayi, chiroti and many other dishes, but some of my readers said that it is not very good for health. So finally I decided to make ghee at home using unsalted butter.

I usually buy the 4 pack combo of unsalted butter in Costco and make ghee of 2 or 3 packs at a time and store. I somehow feel it is better than the store bought ghee and works out much cheaper. So this is what I have been doing for last many months. I was thinking of this post for a long time now, because of the increasing number of cooking newbies who read Aayi’s Recipes. I took as many pictures as possible, I am happy that my camera still is working after all these pictures. There was a thick vapor that sat on the camera lens when I tried to take picture from too close :(.

Apart from using in many sweet dishes, ghee is usually added to lamps (oil lamps) during festivals. It is supposed to be very auspicious. I still remember aayi giving ghee mixed in sugar after it was offered to god during one of the festivals.

- Heat 7-8 sticks of butter in a clean heavy bottomed pan. When all the butter is melted, keep the heat on low. Let it boil.

Answered by Gyan Singh , an ibibo Master, at 4:48 PM on September 13, 2008

Material -- 500 gm milk cream
Method:
Melt the milk cream over low heat gradually in the heavy-bottomed deep vessel. Do not stir.
Over low heat, cook the melted cream until it is a clear golden liquid. It may form some foam on top.
Golden or light brown milk solids will form and settle at the bottom of vessel.
Remove from heat while the liquid is a clear gold.
Line the sieve with the 4 sheets of cheesecloth and place over the clean dry pot. While still hot, carefully strain the ghee using the cheesecloth lined sieve into a clean, dry pot.
Transfer the strained ghee carefully into the clean jar and shut tightly.
Tips:
You can use muslin cloth , coffe filter instead of cheese cloth.

Answered by Prashant , an ibibo Citizen, at 7:51 PM on September 09, 2008

Desi Ghee or Clarified Butter is generally used in home cooking in every dish that uses the vegetable oil.Nowadays people are very much aware of health risks using non refined ghee and oils and hence use the refined oil in every day cooking. But desi ghee imparts a distinct rich flavor to the dish that cannot be experienced using the refined oil. Here is a simple way of making Desi Ghee if you do not have access to Indian Grocery store.

UnSalted Butter 1 kg.



* Melt the unsalted butter in a heavy bottom pan over a low heat.
* Stir continuously as the solids tend to stick to the bottom imparting it a burnt flavor.
* When the butter melts, increase the heat till the butter boils.
* Reduce to a simmer when the butter starts foaming. Keep on simmer for the next 45 minutes.
* Usually the solids settle to the bottom and a clear transparent ghee floats on top.
* Drain the transparent butter through a muslin cloth and discard the sediments that settle down at the bottom.
* Store the ghee at room temperature.

Answered by jaivir , an ibibo Master, at 1:53 PM on September 07, 2008

well Geeta,

Desi Ghee or Clarified Butter is generally used in home cooking in every dish that uses the vegetable oil.Nowadays people are very much aware of health risks using non refined ghee and oils and hence use the refined oil in every day cooking. But desi ghee imparts a distinct rich flavor to the dish that cannot be experienced using the refined oil. Here is a simple way of making Desi Ghee if you do not have access to Indian Grocery store.

UnSalted Butter 1 kg.



* Melt the unsalted butter in a heavy bottom pan over a low heat.
* Stir continuously as the solids tend to stick to the bottom imparting it a burnt flavor.
* When the butter melts, increase the heat till the butter boils.
* Reduce to a simmer when the butter starts foaming. Keep on simmer for the next 45 minutes.
* Usually the solids settle to the bottom and a clear transparent ghee floats on top.
* Drain the transparent butter through a muslin cloth and discard the sediments that settle down at the bottom.
* Store the ghee at room temperature.


Source: http://sandeepgupta.com/pages/ HowToMakeDesiGhee.html

Answered by Romi , an ibibo Master, at 12:37 PM on September 07, 2008

Well Geeta

First you have to collect malai(doodh). After then you fetna padeka in mixer. When it gives you chhanchh then take all malai in kadai and put in gas in slow manner then take spatula and mave that malai in kadai. do it 1 to 2 hours. It automatically gives ghee.

Answered by Priyanka C , an ibibo Master, at 7:52 PM on September 03, 2008

Material -- 500 gm milk cream
Method:
Melt the milk cream over low heat gradually in the heavy-bottomed deep vessel. Do not stir.
Over low heat, cook the melted cream until it is a clear golden liquid. It may form some foam on top.
Golden or light brown milk solids will form and settle at the bottom of vessel.
Remove from heat while the liquid is a clear gold.
Line the sieve with the 4 sheets of cheesecloth and place over the clean dry pot. While still hot, carefully strain the ghee using the cheesecloth lined sieve into a clean, dry pot.
Transfer the strained ghee carefully into the clean jar and shut tightly.
Tips:
You can use muslin cloth , coffe filter instead of cheese cloth.

Answered by Seema , an ibibo Master, at 6:14 PM on September 03, 2008

How to make ghee (clarified butter) at home
Materials: 1 pound unsalted butter (organic if available), a large sieve, 4 sheets of cheesecloth or muslin, a dry heavy-bottomed deep pot, a clean dry pot to hold the finished ghee, a clean 1-pound glass jar with lid.

Step 1. Melt the butter over low heat gradually in the heavy-bottomed pot. Do not stir.

Step 2. Over low heat, cook the melted butter until it is a clear golden liquid. It may bubble some, and a foam may form on top, but if you have a deep pot it won't boil over. Golden or light brown solids will form and may settle at bottom. You can skim off and discard thick foam if you like.

Step 3. Remove from heat while the liquid is a clear gold. A darker color means overdone ghee.

Step 4. Line the sieve with the 4 sheets of cheesecloth and place over the clean dry pot. While still hot, carefully strain the ghee through the cheesecloth-lined sieve into a clean, dry pot.

Step 5. Transfer the strained ghee carefully into the clean jar and shut tightly.

Note: Ghee at room temperature looks semi-solid. Ghee does not need to be refrigerated. Always use a clean utensil to scoop out ghee for use.

Answered by Chandra , an ibibo Advisor, at 5:47 PM on September 03, 2008