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How to make Ghee at home? | Clarified Butter

How to make Ghee at home? | Clarified Butter

We often saw elders of the family making Ghee at home. It added more more flavors to your everyday food. It is still possible to make clarified butter at home. All you need is a bit of effort to make it. I am sure you will like the aromatic and pure ghee. Rather than buying out from the market, you can now make it very easily.

Here is a quick and easy method with pictures to make Ghee at home. Use this pure and delicious ghee in any dal, chapatti, sabzi, parantha, poori or anything else and use this mawa for making any sweet such as add sugar and roasted chickpea flour in it and prepare barfi out of it.

Directions

Making:

Heat a wok and put the homemade butter in it. When the butter melts, stir it after every 2 to 3 minutes. clarified butter

After sometime, butter will melt completely then cook it further on medium-low flame by stirring after every 1 to 2 minutes until the milk solids and ghee separates completely. Don’t keep the flame high otherwise the butter will get burn from the bottom and may spill out of the wok.clarified butter

Once the milk solids and ghee gets separated, turn off the flame and allow it to cool down.clarified butter

As the ghee cools down, strain it through a steel sieve with fine net in a glass container. Milk solids which is left of the sieve is mawa, transfer it in a bowl. Ghee is ready.clarified butterServing:

Use this pure and delicious ghee in any dal, chapatti, sabzi, parantha, poori or anything else and use this mawa for making any sweet such as add sugar and roasted chickpea flour in it and prepare barfi out of it.   clarified butter

 

How to make Ghee at home? | Clarified Butter
Author: 
Recipe type: Misscelaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Homemade butter
Instructions
  1. Heat a wok and put the homemade butter in it. When the butter melts, stir it after every 2 to 3 minutes.
  2. After sometime, butter will melt completely then cook it further on medium-low flame by stirring after every 1 to 2 minutes until the milk solids and ghee separates completely. Don't keep the flame high otherwise the butter will get burn from the bottom and may spill out of the wok.
  3. Once the milk solids and ghee gets separated, turn off the flame and allow it to cool down.
  4. As the ghee cools down, strain it through a steel sieve with fine net in a glass container. Milk solids which is left of the sieve is mawa, transfer it in a bowl. Ghee is ready.
  5. Use this pure and delicious ghee in any dal, chapatti, sabzi, parantha, poori or anything else and use this mawa for making any sweet such as add sugar and roasted chickpea flour in it and prepare barfi out of it.