|1.||Butter 1 cup|
|2.||Methi seeds, menthya or fenugreek 3|
|3.||Elaichi seeds, cardamom or elakki 3|
|4.||Curry leaves or karibevu 2|
|5.||Rock-salt 1 crystal|
|1.||If you have stored the butter in the refrigerator, keep it outside and bring it to the room temperature.|
the butter to a utensil. It should be big, 3-4 times
bigger than the quantity of the butter.
you have bought the butter locally, or if it has buttermilk smell,
or the butter is old, then add about 2
cups of cold water and mix the butter with a spoon thoroughly.
Drain the water completely.
If the smell has not gone, repeat the procedure again.
|4.||Heat the utensil containing the butter over a medium flame.|
a large spoon or spatula in the utensil.
Stir the butter frequently.
After the butter melts completely, the water present in the butter
starts evaporating with a crackling noise.
Reduce the flame to low.
the water evaporates completely, foam
begins to appear.
|8.||When the foam rises above the surface, turn off the stove.|
methi, cardamom seeds, curry
leaves and rock salt.
Remove the spoon or spatula.
Let the mixture settle down.
slowly into a steel storage container.
the ghee container with a cloth or tong, as
the container will be very hot and place it in a large utensil.
Cover the container with its lid.
Pour some cold water into the large utensil. Make sure the water does not enter into the ghee container.
When the ghee container starts to float stop pouring.
Set aside until the ghee solidifies.
Fresh, aromatic, tasty, coarse type ghee is ready.
|TIPS||How to make Ghee at home?|
|1.||If you are using small quantity of butter, as soon as the foam rises to the top, switch off the stove. Remove the vessel from the stove. Otherwise, the ghee will be burnt.|
|2.||If you are not sure if making clarified butter is complete, while heating, drop a curry leaf on the foam. Push the leaf inside using a spatula. If the curry leaf makes a crackling noise the ghee is ready. Otherwise, heat for a few more seconds.|