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#Homemade Ghee

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 Ghee has a great medicinal value and it is also one of the good fat source. It plays a vital role in many Indian Cuisines. I always prefer adding moderate amount of ghee in my meal which helps me in many ways. Making ghee at home is very simple and the shelf life is long lasting. I prefer home made ghee mostly because of the flavour and texture. Lets get into the recipe.....😊

Cooking time :- 12 to 15 mins
Measurements :- in grams 

*tbsp - Tablespoon
*tsp   - Teaspoon

Ingredient

Good quality butter - 250 grams

Method

  1. Take a pot and add butter into it. Keep the stove on a medium heat or medium to low heat option. Make sure the heat is not high which is very important. 
  2. Stand near the pot until the complete process is done. When the butter is melting keep mixing the pot in between. 
  3. Here are the pictures for your reference, so that you will have an idea about various stages of the melting process. 

Stage 1 - after butter is melted completely

Stage 2 - keep mixing gently 

Stage 3 

Stage 4

Stage 5 - Foam starts to form

Stage 6

Stage 7

Stage 8 - at this stage keep a close eye on it. 

Stage 9 - this is almost close to an end point

Stage 10 - when slight brown colour is seen immediately take the pot out of the heat.  

           
Cooling process - Ghee is done and wait until it comes to warm stage. You would smell a beautiful aroma now. 

  • The take a storage container preferably glass or steel or ceramic. Take a strainer and filter the ghee into the storage container which is very important. You have do this when the ghee is till warm or slightly hot. Not when too hot or cold.

  • Throw out the excess waste which stays in the filter. 

  • After ghee is cooled down completely, close the container and store it in normal room temperature. Make sure to use always a dry spoon for usage. 


Enjoy this ghee in roti, rice or dhal and also for cooking!!! 😊

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