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News India Live, Digital Desk: The aroma and taste of pure ghee enhances the taste of food. If you want to avoid beating the cream for hours and dirtying the utensils, then this “Direct Method” is best for you. In this method, not only the ghee comes out quickly, but there is also less fear of the ghee burning.
Easy method of making ghee (Step-by-Step Guide)
1. Gather the cream: Store a week’s worth of milk cream in the freezer. 4-5 hours before making ghee, take the cream out of the freezer so that it comes to room temperature.
2. Add to the pan: Take a heavy bottom pan and pour all the cream into it. Keep the gas flame on medium and let the cream melt slowly.
3. Secret Ingredient – ’A Pinch of Salt’ or ‘Lemon’: When the cream starts boiling and thickens, add a pinch of salt Or half teaspoon lemon juice Put it in.
Benefit: By adding salt or lemon, the ‘solid part’ of cream (Maava) gets separated from the ghee very quickly and the ghee becomes completely transparent and granular.
4. Let it cook: Keep stirring it occasionally so that the cream does not stick to the bottom. You will see that gradually the oil (ghee) has started floating on top and the white part is turning light brown (golden brown).
5. Filter the ghee: When the cream residue turns dark brown, turn off the gas. Let it cool slightly and then strain it through a fine sieve into a glass jar or steel can.
Why is this method special?
LOW POT: You don’t need to mess up a mixer or blender.
Time Saving: Get rid of the long process of extracting butter.
Granulated Ghee: The trick of lemon or salt gives a wonderful texture to the ghee.
Important Tips (Pro Tips)
For Fragrance: While cooking ghee, add 1-2 clove or one Curry leaf Add it, this will keep the fragrance of ghee fresh for months.
Use of leftover mawa: You can make delicious sweets or halwa by adding sugar and cardamom to the brown residue (khoya) that remains after filtering ghee.