My son Inti loves ghee so I always keep ghee in my kitchen. My Avva (my mom's mom) used to make ghee from homemade butter. In my childhood during annual holidays we used to go to Coimbatore to my Avva's place. She make sweets at home and woww....I am a great fan of my Avva's cooking. She is no more now, but still I could smell flavours in cooking. That too I stands with her when she makes ghee. My mom was working and she always buy ghee from outside and I totally out of touch of making homemade ghee. When we moved Australia, the ghee was very costly but still I was buying it. Well, I went to Hema Ashish home and I saw making ghee. She stared at me when I said that I am buying ghee from outside. She asked me to buy a butter and the next day she taught me to make ghee. From that day I never buy ghee from outside and it's affordable than buying it. Alright, so many friends asked me to post step by step procedure for homemade ghee...Friends here you go...:-)
INGREDIENTS:
Unsalted Butter - as you needed
HOW TO MAKE:
Keep the butter outside from fridge and bring into room temperature or atleast for 20 mins. Cut butter into pieces as showed in the below picture. Put the pieces in the heavy bottom pan / kadai and keep in medium flame. The butter slowly will melt down.
Let the butter melt down completely. This is the time, stir often to avoid burning and the butter will starts boiling. The butter will form the foam kind off, like bubbles. Keep stirring.
Slowly the color of the butter will get change and the ceases sound will get decrease. Slowly the bubbles will get reduce too.
Now the color of the butter changed into brown as well you can able to see the butter turned out into ghee form. At this stage turn off the stove. Filter the ghee into another container or a bottle. You can see the residue in the strainer. Keep that away.
Ghee is ready. This below picture is the ghee after making and once it completely cooled down it will become thick like the next picture.
TIPS:
You can add a pinch of salt or curry leaves before you turn off the stove. It is an optional. My mom does this, but I never tried it.
Add both curry leaves as well drumstick leaves to get flavourful ghee.
Keep stirring until the foam / bubbles goes off.
Add fried urad dhal flour, fried gram dhal flour or fried moongdhal flour in the residue to make laddus.
You can just spread some hot rice on the residue and add little salt. Kids just love it.
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