Ghee making
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[Based on 4 users]
Author vahchef Yield No Value
Published May 13, 2009 Cooking Time 1 hour
Recipe Type Others Preparation Time 30 min
Ingredient Other Standing Time 1 hour
Description: Ghee is a class of clarified butter that originated in South Asia and is commonly used in South Asian (Indian, Bangladeshi, Nepali, Sri Lankan, and Pakistani)


Recipe of Ghee making

Ingredient Name Quantity Unit
Curry Leaves For Smell 1 Large
Cream Collected From Curd 1 Cup

Directions

  1. Take a pan add the butter taken from the Cream collected from Curd.Now melt the butter  till it is transparent add some curry leaves for flavour, cook till slight golden brown color.
  2. Once it is done strain the ghee.  
Posted May 13, 2009

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4 Comments

Savita Patkar Jul 31, 2010
Hi,
My Mom used to add betel leaf while making ghee. When the betel leaf is cooked, the ghee is ready and the flavour is correct.
Have a nice day !

irene Mar 4, 2010
Hello! Thankyou very much for sharing this recipe, I have some questions: exactly how do I obtain the cream set in the yogurt? I mean can I just blend home made yogurt? Should I use a 4-5 hrs made yogurt or a 10 days old yogurt.... Thanks

Aditi Jan 6, 2010
Dear Chef,
I have recently started trying some of your recipes and like them a lot.
I had a question regarding this recipe (ghee making) - how can I collect the cream from the curd? Can I use the plain yogurt and how can I get the cream out of that?
Thank you very much!
Best regards,
Aditi

kirti May 18, 2009
Thank you sanjay for showing us the authentic way of making ghee. My Mother back homemakes it exactly this way and it tastes yum. Thanks once again for all your recipes

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