Desi Ghee Recipe Card
Homemade desi ghee is a basic need in every house. Many recipes becomes more delicious after using it. Soo simple way to make.
Equipments
1 Blender/mixer-grinder
1 Glass Bowl (medium-sized)
1 Glass Bowl (big-sized)
1 Kadai
1 Serving Spoon
Ingredients
- 1 kg Malai
- 4-5 Ice-cubes
- 2 cup Water
Instructions
- Begin by taking the 1 kg (1medium sized glass bowl) old malai from home. 2. Afterwards add water in malai.3. Grind the malai with mixer-grinder, blender or food processor.4. Separate the water from malai by taking it as a ball with soft hands. Then place it in a bowl.5. Take 2 cup of chilled water in a bowl or you can add 4-5 ice cubes in normal water.6. Transfer the balled malai in it. It will helps in tightening the malai and gives smooth texture.7. Place a kadai on medium high flame and transfer the malai in it.8. Cook it until it boils and ghee separated from chiddi. Once the simmering stops, and the milk solids turn light brown, turn off the heat. This indicates that the ghee is ready.9. Using a sieve, strain the ghee to remove any left over milk solids. This step ensures that your desi ghee is pure and clear.10. Carefully transfer the hot prepared ghee to a bowl to cooldown at room temperature. Then store it in any container for further use. Your Desi Ghee is now ready
Video
Notes
- In summer you can take malai not older than 15 days and in winter not older then 1 month.
- Use mash to sieve ghee properly as the solid particles will get out of it.
- For best results always use homemade malai.
- Use chilled water for malai tightening.
Nutrition Facts
Desi Ghee Recipe Card
Amount per Serving
Calories
43
% Daily Value*
Fat
5
g
8
%
Saturated Fat
3
g
19
%
Cholesterol
13
mg
4
%
Sodium
1
mg
0
%
Protein
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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