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samna baladi

Feb 222010
 
ghee10

The sight of a ghee lamp in the temple or in my Pooja Altar is always calming, beautiful and radiant. It is said that the light from a “ghee ka diya”(Ghee Lamp) wards off negative elements. I always feel a sense of peace after lighting a lamp and while it burns, it fills the room with a sweet aroma.

I also have a culinary reason to love ghee. It flavors my dals, makes my rice fragrant,the Biryanis and pulavs can not exist without it and my rotis love a touch of ghee. The recipe I am sharing is how I make ghee here in the US. The process of ghee making is different in India, where I used to start with making my own hand churned butter first. More on that later – enjoy making your ghee!

Plan :

  • A kadai or a heavy bottomed pan
  • 2 pounds Organic unsalted butter
  • A cheesecloth
  • Clean and Dry Glass jar
  • A funnel

Procedure :

  1. Put the Butter into the pan on medium heat
  2. Allow it to melt completely
  3. In about 15 minutes a thick layer will start building up on top the melted butter
  4. Do nothing
  5. keep waiting or get busy with other things in the kitchen
  6. In about 30 min from the start the surface layer will start to thin out. At this point stir the boiling ghee carefully
  7. The solids will soon start to settle down and the liquid turns a golden hue.
  8. Switch off heat when the solids separate completely
  9. Remove from the heat and let it cool down for about 20 minutes.
  10. Do not let it cook completely as you need the ghee to be in a liquid state for pouring
  11. Line a funnel with the cheesecloth, place over a glass jar and pour the ghee; thus separating the solid particles.
  12. Allow to cool completely before placing the lid on top.
  13. This recipe lasts me for more than a month. How long it would last for you depends on how much you use it.

Notes: Ghee does not need refrigeration. Ensure the jar is clean and dry.

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