Ghee Making
Posted by: balaskitchen on: June 5, 2009
Get 1/2kg of fresh butter. Take a thick bottomed kadai. The kadai should be very clean and dry. Put the butter in the kadai and heat it in low flame. Do not cook the butter in high flame. The butter will slowly melt down and after 10 minutes, you can see that the white bubbles that have formed before would have vanished and the liquid formed will be clear. At this stage, switch off the stove now. Now add 2 pieces of rock salt (kal uppu ), and 5 to 6 vendhayam seeds to the hot ghee. Leave the ghee in that kadai itself for 5 minutes. After 5 minutes transfer the ghee to a separate container, pouring the top layer only. Leave the residue in the kadai itself. You can use the residue for sambar rice,etc., (If you have a filter you can filter the ghee also ).
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August 16, 2009 at 3:24 pm
I love the residue mixed with plain rice…mmmm. I have some nice pixtures of making ghee on my blog but I don’t use any spices, it’s just plain. You can have a look if you like, http://mangosoup.blogspot.com/2009/08/making-ghee-and-note-on-healthy-cooking.html