Homemade Ghee

Recipe Perfect For Sweets And Savouries This Festive Season

Homemade ghee has been a thing for many traditional families who like making their own products at home instead of buying an expensive dabba from the market. Much of its use comes from the many dishes that surge in popularity during the festive season. It goes into making moong dal halwa, gajar ka halwa, Mysore pak, ghevar, balushahi and more. It’s a crucial ingredient for those who get really busy during the festive season and like making savouries from nimki, bhujia to cutlets that are deep-fried in pots of bubbling, rich ghee. The best part about making your own homemade ghee is that it only needs one ingredient, and that is butter. Unless you want to go the labour-intensive way and save some money, you can make butter out of milk and then move forward to make the ghee. The most important part of the ghee-making process is choosing the right butter, and you cannot use the regular butter you use to spread on your toast, top pancakes or add to parathas or curries. The butter has to be unsalted. However big the butter may be, to make the homemade ghee, it needs to be cut into smaller pieces, melted, then simmered. The butter keeps cooking until the milk solids settle at the bottom and the cleared-off foam that rises to the surface leaves behind a golden liquid, the same as ghee when it melts on a piece of hot roti, paratha or sweet corn.