Name: Pure Desi Ghee recipe by Pranali Deshmukh at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10
Ingredients: 1/2 kg malai ( milk cream ); 1/4 cup Curd; 2 tulasi leaves; 2 betel leaves; Pinch of suger

ABOUT Pure Desi Ghee RECIPE

Pure ghee is clarified butter. Through a traditional Indian method, we cook the butter until the water and milk solids are removed. This clarification process leaves the healthy fats behind.While ghee is rich in the healthy fat-soluble vitamins A, D, E, and K, it is also rich in antioxidants. It increases the body resistance for various infections and diseases by boosting the immune system.Ghee stimulates the secretion of stomach acids to aid in digestion, while other fats and oils, can slow down the body’s digestive process and sit heavy in the stomach.

Instructions

Always purchase whole cream milk instead of toned milk .
Keep the boiled and Boil the milk and cool it to room temperature. cooled milk in the fridge for 10-12 hrs .Cream (malai) will get deposited on the top of the milk in the container.
Remove the malai and store in a container in fridge .Repeat this daily for 8-10 days. After 10 days you will have enough cream.
Add 1/4 cup curd and suger , mix it throughout. keep it whole day to room tempreture. it become thick and soft.
Add 1 cup of water. This helps in washing out the smell of milk from white butter. Mix well once and then drain out the water.
Now, we are left with only white butter in the container. Lets make desi ghee.
Take a frying pan. Add white butter and keep it on stove with LOW flame. Add betel leaf and tulasi leaves .
Betel leaves and tulasi leaves gives the texture very nice . due to that leaves ghee doesnt become sticky ....
Butter will start melting and will form small white particles. Keep stirring to avoid burns.
After about 10 minutes of cooking on low flame, the white particles will turn into light golden brown color.
Once you see the light golden brown color, switch off the gas Desi ghee is ready. We just need to filter out the brown particles.
Keep the ghee aside to cool down to room temperature. It would take about 10 minutes.
Once it cools down, filter out the brown particles with a Sieve.
The surface of the frying pan become brownish .
After cooling ,at room tempreture .you will fridge it.
Store in a glass jar .

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