Ghee making
By | Author | VahChef | Yield | No Value |
|---|---|---|---|
| Published | Cooking Time | ||
| Recipe Type | Others | Preparation Time | |
| Ingredient | Other | Standing Time |
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
- 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.
- Once it is done strain the ghee.
Posted May 13, 2009
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4 Comments
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 !
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