Tag Archives: Ghee

Homemade Ghee From Butter | Homemade Ghee Recipe

Homemade Ghee Recipe

Aromatic and delicious homemade ghee!

Once in a month, I would make ghee at home. When my husband’s comes home, he will ask me “Nithi, is it a ghee day?”  When I make ghee, my house will have the aroma of ghee. Moreover, I add curry leaves to the ghee and it would enhance the flavor more. I like ghee with the flavor of curry leaves but Sanvi doesn’t. She will simply avoid it so these days, I make ghee without using curry leaves. I feel making ghee is the most easiest work in the kitchen.  Whenever I have festivals ahead, I make ghee in batches and use the homemade ghee to make sweets and savories. I am not a big fan of store bought ghee. I like the homemade ghee better. For those who buy store ghee, please try making ghee once at home and I am sure you’ll love it.

 
Homemade Ghee VERSUS Store Bought Ghee

a. Home made ghee tastes better and smells good.

b. Home made ghee is much cheaper than the store bought ghee.


Preparation Time.
2 minutes
Cook Time.
15 minutes
Yield.
1 pound of butter = about 1 1/2 cups clarified butter or ghee.

Ingredients

Unsalted butter – 16 oz

Drumstick leaves or curry leaves or rock salt (optional)

Preparation

1. If you have kept the butter in the freezer, take it out and let it be in room temperature for atleast half-an-hour. In a clean medium sized heavy bottomed pan, place the butter sticks and cook the butter in low-medium heat. Do not heat the pan before adding the butter sticks as the butter would burn before melting and the taste of the ghee may not be as desired.

Throughout the process, do not cover the pan with a lid as the water content in the butter needs to evaporate. Keep boiling the butter and at one stage, the butter will melt down completely.

 

2. Now the butter will boil with a sound.

Once the sound ceases, you can see a scum of creamish white color or foamy bubbles (milk solids combined water globules) will be formed at the top.

 

3. Now the white scum or frothy bubbles will turn to a large number of frothy little bubbles.

As the water content evaporates, a clear yellow layer with little bit of white bubbles will be visible. This means the butter has been clarified. We are almost done.

 

4. Within very few minutes, the scum will become golden brown in color. Now, add a pinch of rock salt or two sprigs of curry leaves or drumstick leaves and switch off the stove. The rock salt will help the residue settle down. Curry or drumstick leaves will add flavor to the ghee. Some would also add a drop of curd or buttermilk. I always add curry leaves.

You are in the final stage of cooking the ghee so be very careful to not burn the solids or brown sediment that is formed at the bottom of the pan. Burnt solids will ruin the aroma and flavor of the ghee.

 

5.  Let the ghee cool for 20 minutes. Now, filter the ghee using a fine strainer or muslin cloth into a clean dry glass jar without the residue. Cover with an airtight lid. While handling, be careful not to use a wet spoon as it would spoil the ghee.

 

6. When ghee completely cools down, it will become like the picture below…

 

Now, Homemade Ghee is ready!

Storing Ghee

1. Without refrigeration, ghee can be stored in an airtight container for six months.

2. With refrigeration, ghee can stay fresh for 1 year.

3. At room temperature, ghee becomes solid.

4. Use a dry and clean container and spoon to store the ghee. Do not let even a drop of water get into the container as it may promote bacteria and spoil the ghee.

Notes

1. If you have made butter at home, then keep it in refrigerator for a day. If you make ghee without refrigerating, it will yield lesser ghee.

2. Salted butter will foam a lot when it is boiled. Use a large pan to accommodate the foam. If you stir it continuously, the foam will subside.

3. Ghee’s taste depends highly on the butter used. If you use good butter, the ghee will taste good. Do not use cheap butter.

4. Ghee requires your observation and patience so concentrate on the ghee. Do not fasten the process. Cooking ghee is a slow process.

5. Use a medium sized pan to make ghee. If you use a small pan, then the butter will cook slowly. If you use a very big pan, then the ghee would be easily burnt.

6. You can add rock salt or curry leaves or drumstick leaves during the cooking process. It will give a good flavor.

Questions and Answers on Ghee

1. What to do if I have only salted butter?

Do not worry! You can still go ahead and make ghee. It would not taste salty.

2. What to do if my pan could not hold the froth?

When the froth overflows, stir it continuously. This will being the froth down. If not, take the pan out off the heat for few seconds and stir. After the froth has come down, you can continue the process.

3. Can I use butter which has extra ingredients in it like vitamins, emulsifiers and minerals? Or can I use a any other butter that serves a different purpose like spreadable butter?

I would not recommend such butter as it would not come out well or the way we need it.

 

Homemade Ghee From Butter | Homemade Ghee Recipe

Homemade Ghee Recipe

Aromatic and delicious homemade ghee!

Once in a month, I would make ghee at home. When my husband’s comes home, he will ask me “Nithi, is it a ghee day?”  When I make ghee, my house will have the aroma of ghee. Moreover, I add curry leaves to the ghee and it would enhance the flavor more. I like ghee with the flavor of curry leaves but Sanvi doesn’t. She will simply avoid it so these days, I make ghee without using curry leaves. I feel making ghee is the most easiest work in the kitchen.  Whenever I have festivals ahead, I make ghee in batches and use the homemade ghee to make sweets and savories. I am not a big fan of store bought ghee. I like the homemade ghee better. For those who buy store ghee, please try making ghee once at home and I am sure you’ll love it.

 
Homemade Ghee VERSUS Store Bought Ghee

a. Home made ghee tastes better and smells good.

b. Home made ghee is much cheaper than the store bought ghee.


Preparation Time.
2 minutes
Cook Time.
15 minutes
Yield.
1 pound of butter = about 1 1/2 cups clarified butter or ghee.

Ingredients

Unsalted butter – 16 oz

Drumstick leaves or curry leaves or rock salt (optional)

Preparation

1. If you have kept the butter in the freezer, take it out and let it be in room temperature for atleast half-an-hour. In a clean medium sized heavy bottomed pan, place the butter sticks and cook the butter in low-medium heat. Do not heat the pan before adding the butter sticks as the butter would burn before melting and the taste of the ghee may not be as desired.

Throughout the process, do not cover the pan with a lid as the water content in the butter needs to evaporate. Keep boiling the butter and at one stage, the butter will melt down completely.

 

2. Now the butter will boil with a sound.

Once the sound ceases, you can see a scum of creamish white color or foamy bubbles (milk solids combined water globules) will be formed at the top.

 

3. Now the white scum or frothy bubbles will turn to a large number of frothy little bubbles.

As the water content evaporates, a clear yellow layer with little bit of white bubbles will be visible. This means the butter has been clarified. We are almost done.

 

4. Within very few minutes, the scum will become golden brown in color. Now, add a pinch of rock salt or two sprigs of curry leaves or drumstick leaves and switch off the stove. The rock salt will help the residue settle down. Curry or drumstick leaves will add flavor to the ghee. Some would also add a drop of curd or buttermilk. I always add curry leaves.

You are in the final stage of cooking the ghee so be very careful to not burn the solids or brown sediment that is formed at the bottom of the pan. Burnt solids will ruin the aroma and flavor of the ghee.

 

5.  Let the ghee cool for 20 minutes. Now, filter the ghee using a fine strainer or muslin cloth into a clean dry glass jar without the residue. Cover with an airtight lid. While handling, be careful not to use a wet spoon as it would spoil the ghee.

 

6. When ghee completely cools down, it will become like the picture below…

 

Now, Homemade Ghee is ready!

Storing Ghee

1. Without refrigeration, ghee can be stored in an airtight container for six months.

2. With refrigeration, ghee can stay fresh for 1 year.

3. At room temperature, ghee becomes solid.

4. Use a dry and clean container and spoon to store the ghee. Do not let even a drop of water get into the container as it may promote bacteria and spoil the ghee.

Notes

1. If you have made butter at home, then keep it in refrigerator for a day. If you make ghee without refrigerating, it will yield lesser ghee.

2. Salted butter will foam a lot when it is boiled. Use a large pan to accommodate the foam. If you stir it continuously, the foam will subside.

3. Ghee’s taste depends highly on the butter used. If you use good butter, the ghee will taste good. Do not use cheap butter.

4. Ghee requires your observation and patience so concentrate on the ghee. Do not fasten the process. Cooking ghee is a slow process.

5. Use a medium sized pan to make ghee. If you use a small pan, then the butter will cook slowly. If you use a very big pan, then the ghee would be easily burnt.

6. You can add rock salt or curry leaves or drumstick leaves during the cooking process. It will give a good flavor.

Questions and Answers on Ghee

1. What to do if I have only salted butter?

Do not worry! You can still go ahead and make ghee. It would not taste salty.

2. What to do if my pan could not hold the froth?

When the froth overflows, stir it continuously. This will being the froth down. If not, take the pan out off the heat for few seconds and stir. After the froth has come down, you can continue the process.

3. Can I use butter which has extra ingredients in it like vitamins, emulsifiers and minerals? Or can I use a any other butter that serves a different purpose like spreadable butter?

I would not recommend such butter as it would not come out well or the way we need it.

 

Pottukadalai Urundai | Maa Ladoo Recipe

Pottukadalai Urundai

I have fond memories when I think about Pottukadalai Urundai. Gj and I used to distribute sweets during Diwali to all our friends and relatives here. I did know to cook then. Every Diwali, Pottukadalai Urundai used to be in my list of sweets that I make for Diwali because even if you knew nothing about cooking, you can still make this urundai. It is very easy to make and has more shelf life than other sweets.

My paternal aunt’s mother used to make so many varieties of urundai for us when we were young. There are several versions of urundai and has similar way of preparation. Whenever I find time, I will post the recipes one by one. Until then, try out this urundai and have fun.

Preparation Time. 5 minutes
Cook Time. 10 minutes
Recipe Reference. Indian
Recipe Category. Snack
Serves. 10 nos.

Ingredients

Roasted gram(Pottukadalai) – 1.5 cups
Powdered sugar – 1/2 to 1 cup
Ghee – 1/2 cup
Cardamom powder (Elakka podi) – 1/4 to 1/2 teaspoon
Chopped cashew nuts (Mundhiri paruppu) – 1 to 2 tablespoons

 

Preparation

Grind roasted gram(pottukadalai) to a fine flour. Then, sieve both the roasted gram flour and powdered sugar. In a mixing bowl, add the roasted gram flour, powdered sugar, and cardamom powder. Now, fry the chopped cashew nuts in one teaspoon of Ghee until golden brown. Add the cashew nuts to the flour mixture in the mixing bowl.

In the same pan, heat the remaining Ghee in low flame. When the Ghee is luke warm, add it to the flour mixture. Rub your fingers with Ghee before you start making balls. When the mixture is warm enough, start making small lemon sized/round balls. Press the ladoos gently otherwise it will break.

Right consistency. When you take the mixture in your hands, you should be able to press it and form balls.

Finish the remaining flour by making the round shaped (lemon-sized) balls.

Notes
  • If you have a very sweet tongue, then increase the quantity of powdered sugar.
  • The quantity of Ghee mentioned in the ingredients section is enough. Still, the Ghee quantity depends on its quality as well as the weather. Sometimes, you will need more Ghee.
  • Once you heat the Ghee in low sim, it might lose its heat soon. In that case, you might reheat the Ghee now and then. I had the Ghee in low sim till I made all the balls.
  • Do not substitute Ghee by oil. The ladoos will not taste good.
  • If the mixture/Ghee is hot, be careful. You might hurt your fingers. The Ghee should be luke warm and not hot.
  • If you are very conscious about adding more Ghee, you could add 2 tablespoons of milk instead of Ghee. Milk helps to bind easily.
  • If the mixture cools down completely or becomes dry, you might find it difficult to make balls. In that case, you will have to warm the mixture and make balls.
  • I feel small ladoos are better than big ones. Sometimes, big ladoos will be difficult to swallow.
  • When ladoos cool down, they would harden up a little.
  • Store the ladoos in an airtight container. Shelf life is about 10 days.

Maa Ladoo

Now, Pottukadalai Ladoos/Urundai is ready!

Pottukadalai Urundai | Maa Ladoo Recipe

Pottukadalai Urundai

I have fond memories when I think about Pottukadalai Urundai. Gj and I used to distribute sweets during Diwali to all our friends and relatives here. I did know to cook then. Every Diwali, Pottukadalai Urundai used to be in my list of sweets that I make for Diwali because even if you knew nothing about cooking, you can still make this urundai. It is very easy to make and has more shelf life than other sweets.

My paternal aunt’s mother used to make so many varieties of urundai for us when we were young. There are several versions of urundai and has similar way of preparation. Whenever I find time, I will post the recipes one by one. Until then, try out this urundai and have fun.

Preparation Time. 5 minutes
Cook Time. 10 minutes
Recipe Reference. Indian
Recipe Category. Snack
Serves. 10 nos.

Ingredients

Roasted gram(Pottukadalai) – 1.5 cups
Powdered sugar – 1/2 to 1 cup
Ghee – 1/2 cup
Cardamom powder (Elakka podi) – 1/4 to 1/2 teaspoon
Chopped cashew nuts (Mundhiri paruppu) – 1 to 2 tablespoons

 

Preparation

Grind roasted gram(pottukadalai) to a fine flour. Then, sieve both the roasted gram flour and powdered sugar. In a mixing bowl, add the roasted gram flour, powdered sugar, and cardamom powder. Now, fry the chopped cashew nuts in one teaspoon of Ghee until golden brown. Add the cashew nuts to the flour mixture in the mixing bowl.

In the same pan, heat the remaining Ghee in low flame. When the Ghee is luke warm, add it to the flour mixture. Rub your fingers with Ghee before you start making balls. When the mixture is warm enough, start making small lemon sized/round balls. Press the ladoos gently otherwise it will break.

Right consistency. When you take the mixture in your hands, you should be able to press it and form balls.

Finish the remaining flour by making the round shaped (lemon-sized) balls.

Notes
  • If you have a very sweet tongue, then increase the quantity of powdered sugar.
  • The quantity of Ghee mentioned in the ingredients section is enough. Still, the Ghee quantity depends on its quality as well as the weather. Sometimes, you will need more Ghee.
  • Once you heat the Ghee in low sim, it might lose its heat soon. In that case, you might reheat the Ghee now and then. I had the Ghee in low sim till I made all the balls.
  • Do not substitute Ghee by oil. The ladoos will not taste good.
  • If the mixture/Ghee is hot, be careful. You might hurt your fingers. The Ghee should be luke warm and not hot.
  • If you are very conscious about adding more Ghee, you could add 2 tablespoons of milk instead of Ghee. Milk helps to bind easily.
  • If the mixture cools down completely or becomes dry, you might find it difficult to make balls. In that case, you will have to warm the mixture and make balls.
  • I feel small ladoos are better than big ones. Sometimes, big ladoos will be difficult to swallow.
  • When ladoos cool down, they would harden up a little.
  • Store the ladoos in an airtight container. Shelf life is about 10 days.

Maa Ladoo

Now, Pottukadalai Ladoos/Urundai is ready!