Unsalted butter 250 gm Rock salt 4-5 pieces Venthayam | Methi seeds 4-5 Turmeric powder a tiny pinch Method:
I use store bought butter for making ghee. Generally many people used to make butter at home either using malai from milk or the malai from curd. Let’s proceed with making the butter. In a pan add the butter. You can take this out straight away from the fridge or freezer and proceed. Just leave this undisturbed till it melts. Keep the flame in medium. You can stir once or twice. Always ensure that you use little bigger pan as some butter tend to froth up more. If the pan is small, you will end up cleaning a messy kitchen. Once the butter is completely melted, keep the flame to low. You can see a separate layer of floating on the top. At this stage the butter will give a curd smell. Just continue to cook this. At one stage it will completely stop making big bubbles and froths up (like rasam). At this stage add the methi seeds. They say adding methi seeds retains only the good cholesterol in the ghee. Some people add pepper or drumstick leaves or even curry leaves. Switch off the flame and add 4-5 pieces of rock salt. Add a very tiny pinch of turmeric powder. Adding turmeric powder prevents this from spoiling of the ghee. The remaining process will be done in that heat itself. By this time, you will be able to experience the divine smell of ghee. The aroma will fill the entire house. Allow this to completely cool. Do not fully cover and keep. Filter the ghee and store it in a clean dry bottle or a dabba. Discard the kasandu or the black portion which got filtered . You can mix some hot rice with that kasandu and have it with some spicy curry.
I use store bought butter for making ghee. Generally many people used to make butter at home either using malai from milk or the malai from curd. Let’s proceed with making the butter. In a pan add the butter. You can take this out straight away from the fridge or freezer and proceed.
Just leave this undisturbed till it melts. Keep the flame in medium. You can stir once or twice. Always ensure that you use little bigger pan as some butter tend to froth up more. If the pan is small, you will end up cleaning a messy kitchen. Once the butter is completely melted, keep the flame to low.
You can see a separate layer of floating on the top. At this stage the butter will give a curd smell. Just continue to cook this. At one stage it will completely stop making big bubbles and froths up (like rasam). At this stage add the methi seeds.
They say adding methi seeds retains only the good cholesterol in the ghee. Some people add pepper or drumstick leaves or even curry leaves. Switch off the flame and add 4-5 pieces of rock salt.
Add a very tiny pinch of turmeric powder.
Adding turmeric powder prevents this from spoiling of the ghee. The remaining process will be done in that heat itself. By this time, you will be able to experience the divine smell of ghee. The aroma will fill the entire house. Allow this to completely cool. Do not fully cover and keep. Filter the ghee and store it in a clean dry bottle or a dabba. Discard the kasandu or the black portion which got filtered.
You can mix some hot rice with that kasandu and have it with some spicy curry.
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