Monday, August 29, 2016

Homemade Ghee with video | Clarified Butter | Grainy Homemade Ghee

Ghee, also know as clarified butter and it plays a major role in Indian Cooking.As i had mentioned in my previous "Homemade Butter" post, that i make ghee at home regularly. Though i had prepared the ghee many times before,i couldn't able  to achieve the exact grainy texture.
After lot of trials, i had come to the conclusion that the slow cooking and the cultured butter gives the exact grainy texture of ghee i prefer.So be patient and dont leave the butter unattended not even for a min while making ghee. And also , you have to very careful at the end of the ghee making process. Once the sizzling sound stops and the foam raise up in the sauce pan(you can see the details in the ghee making picture/video below), immediately switch off the flame.If you're using electric stoves like me, remove the pan from the stove top and place it on kitchen table counter immediately, since those stoves have the capacity to hold the temperature even after switch off the stove.

Homemade Ghee

Preparation Time : 5 mins | Cooking Time : 25 minsMakes : 1 cup (approx) 
Recipe Category: How to/Basic | Recipe Cuisine: Indian
Ingredients
Home made Butter -2 cups
Drumstick leaves - a handful(optional)


Wow,grainy texture
Procedure
First take the butter from the freezer and let it comes to room temperature.Heat the heavy sauce pan in low flame.I have number setting in my stove and i use 4 setting throughout the process.Add butter into the pan and allow to melt.Once the butter is completely melted,you can see the thin white foam on top, below the foam you can see the melted butter as yellow in color.Once the butter gets heated, it will start to boil and you can hear the sizzling sound.Allow the butter to boil for minimum 12- 15 mins,once the butter is fully clarified, the sizzling sound will stop and also it forms lots of small bubble like foam and it's started to rise up in the sauce pan.At this stage, add the drumstick leaves and switch off the stove and place it on kitchen counter. Moisture from the drumstick leaves makes the ghee to splutter for few secs and then it stopped.Once the residue settles at bottom and the ghee comes to room temperature, strain the ghee from residues and the drumstick leaves and store in clean container. Dont discard the residues and drumstick, it will be very tasty when you mix it with rice and season with pinch of salt.Yummy, Flavorful ghee is ready, it solidifies on next day.
See the below video for better understanding of when to switch off the stove.


Notes:
  • Stir the ghee in between to avoid burning at the bottom.
  • Cooking on the low flame helps to get grainy texture.
  • Adding drumstick leaves enhance the flavor of ghee.
  • Making ghee from the cultured butter is more flavorful than sweetened butter.
  • Keep the flame in low for the entire cooking time.
see those grainy texture, my favorite



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