Homemade Ghee, How to make ghee at home

Homemade Ghee Recipe by GoSpicy.net Homemade Ghee Recipe by GoSpicy.net

Ghee plays a very important role in everyday south indian cooking. Ghee can be used in lot of dishes like biriyani, dosai, podi idli, paruppu sadham, sambar, pretty much in every indian sweets and the list goes on and on. Simply, it can also be eaten by mixing it with hot rice and it will be divine. Making homemade ghee is so satisfying, it is very simple to make and it taste way better than the store bought ones.

For a long time, I have been making ghee at home. Here in USA, I didn't like any ghee brands. Store bought ghee has no flavor and aroma. That's when I decided to make ghee myself at home. I bought good quality organic butter and made ghee, it was so aromatic and tasted very good. Whenever I open the bottle of homemade ghee, I love to smell the ghee and I am addicted to it. Once you start make ghee by yourself, you won't go back.

Homemade Ghee Recipe by GoSpicy.net/
This above photo is taken the next day, it is thick and has fine sand like structure as TV ghee commercials calls as manal manalai.. in Tamil :) It takes a day to change to semi solid stage from liquid state. If you live in a cold place, it will solidify in few hours.

For enhancing the flavor of ghee, I am adding drumstick leaves and curry leaves both are rich in iron. I won't make ghee without drumstick leaves. It is the main ingredient that gives wonderful aroma to the ghee. Try with murungai keerai/drumstick/moringa leaves once, you will love it. If you don't have drumstick leaves, just add curry leaves. If you make ghee without adding curry leaves or drumstick leaves, the ghee won't have that much aroma.

The butter I am using here is an unsalted butter. Since ghee can be used not only in savory dishes but also in lot of Indian sweets, I suggest you to use unsalted one. Come, let's go make some ghee..

Homemade Ghee

Cuisine: Indian | Category: Homemade | Yields: little less than 500 ml

Prep Time: 10 min | Cook Time: Under 30 min

INGREDIENTS
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Butter - 500 grams
Buttermilk - 1/4 cup
Drumstick/Moringa Leaves - about 25 leaves
Curry Leaves - about 10 leaves
Salt - a generous pinch
INSTRUCTIONS
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1Take butter out of the refrigerator and leave it at room temperature about 10 to 15 min before you start. Then add butter to the pan. Heat it in low to medium flame. Let it melt completely, mix it in between to melt evenly.

Homemade Ghee cooking steps by GoSpicy.net

2Meanwhile wash the drumstick leaves and curry leaves. Then soak them in the 1/4 cup of buttermilk. Keep it aside. Now come to the butter, after the butter melts completely. You can see the milky foam appears on top. Let it continue to simmer.

Homemade Ghee cooking steps by GoSpicy.net

3After 5 to 10 minutes the milk solids at the top will start to separate. Then it will start to boil and bubbles will appear. As it boils it will make the sizzling sounds. Let it boil further. Scrape the sides of the pan and mix it in between to avoid sticking to the pan. After few minutes, the ghee starts to clear up slowly and become transparent. The milk solids settle down at the bottom.

Homemade Ghee cooking steps by GoSpicy.net

4In another 5 to 10 minutes, it will start to foam again. At this stage, the milk solids that were settled down and starts to become brown in color (as shown in below picture). Ghee is almost ready now.

Homemade Ghee cooking steps by GoSpicy.net

5Now add the drumstick leaves and curry leaves carefully, just squeeze the leaves to drain extra buttermilk and add it. It will sizzle vigorously. Immediately switch off the stove. Add a pinch of salt to this. When the sizzling sounds starts to decrease, mix the ghee little bit. The foam will disappear slowly and the ghee will become clear once it is cooled down.

Homemade Ghee cooking steps by GoSpicy.net

6Let the ghee cool down completely for around 30 minutes. After that, strain it through the fine strainer. Keep the bottle open for an hour then close the lid. Aromatic ghee is now ready!!

Homemade Ghee cooking steps by GoSpicy.net
NOTES

Do all these processes in low to medium flame. Do not make it in high flame. Otherwise ghee will be burnt and stick to the pan.

Adding drumstick/moringa leaves and curry leaves makes the ghee more aromatic and flavorful.

If drumstick leaves are not available, skip it and just add curry leaves.

If you are afraid to adding wet leaves to the hot ghee, skip the soaking steps and add the dry leaves straightly to the ghee.

Use a fine strainer or put a cheesecloth in the strainer to strain the ghee. This way you can eliminate all the residue and get the clearer ghee.

Store ghee preferably in a glass bottle or a stainless steel container.

Letting butter to come room temperature makes the melting process faster. If you don't have time or forgot to take the out of fridge, just cut butter into small cubes and then melt it in low flame.

You can mix the hot rice with the milk solid residue and fried leaves and eat it.

2 comments:

  1. Hi Viji, tried this homemade ghee yday & it came out very well. The effort that you take in explaining every steps with pics is such a BIG help. Thank you so much for sharing wonderful recipes.
    -Anu

    ReplyDelete
  2. I am very glad to hear this from you Anu.. Thank you so much for trying and letting me know how it turned out.

    ReplyDelete

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