Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, ghee. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Ghee has long been a staple in Indian cuisine and recently become quite popular in certain circles elsewhere. Some people praise it as an alternative to butter that provides additional benefits. Often derived from cow's milk, ghee may also be made from buffalo, sheep or goat The terms ghee and clarified butter are often used interchangeably, but they're technically not the.
Ghee is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Ghee is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook ghee using 3 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Ghee:
- Get 500 Grams Butter (at room temperature)
- Make ready 2 Tablespoons Buttermilk
- Get 1 Sprig Curry Leaves
Ayurvedic beauty expert Pratima Raichur suggests it as. Ghee is a form of clarified butter created by skimming the milk solids out of melted butter. It has a lower lactose content than butter, so may be a good butter substitute for people with a lactose intolerance. Ghee can be used in place of butter and is an ideal cooking oil, as it does not burn unless heated excessively.
Steps to make Ghee:
- Melt the butter in a heavy bottom vessel. Heat the butter in a medium flame. I always do the whole process in medium or maybe medium low flame, to avoid burning and stir every 3 minutes or so.
- At one stage the butter will completely melt and boils with a sound. After a few minutes, the sound will be ceasing and be careful at this stage. The ghee starts raising and becomes frothy.
- When it starts to raise, dip curry leaves in buttermilk and add it to the ghee. Now switch off the flame and keep stirring to avoid the overflow. Now filter in a clean bottle or vessel.
- Serve for rotis and use in your recipes. Don't preserve for months, prepare according to your usage and finish it; because we are not adding any preservatives in the ghee. I used curry leaves for flavour, which I learnt from my mom.
It helps to improve absorption and assimilation. Homemade ghee is quite simple to make and far cheaper than what you can buy in the store. Butter is a great ghee substitute. You can also cook with alternatives like olive oil, coconut oil, canola oil, clarified butter, sesame oil, sunflower oil, and soybean oil. Ghee is a type of clarified butter that originated in India.
So that’s going to wrap this up for this special food ghee recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
