Pure Desi Ghee | How to make Pure Desi Ghee

By Pranali Deshmukh  |  28th Jan 2018  |  
4.7 from 3 reviews Rate It!
  • Pure Desi Ghee, How to make Pure Desi Ghee
Pure Desi Gheeby Pranali Deshmukh
  • Prep Time

    10

    mins
  • Cook Time

    30

    mins
  • Serves

    10

    People

4

3

0 votes

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.

Pure Desi Ghee is a delicious dish which is liked by the people of every age group. Pure Desi Ghee by Pranali Deshmukh is a step by step process by which you can learn how to make Pure Desi Ghee at your home. It is an easy recipe which is best to understand for the beginners. Pure Desi Ghee is a dish which comes from Indian cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 10 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Pure Desi Ghee takes 10 minute for the preparation and 30 minute for cooking. The aroma of this Pure Desi Ghee make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Pure Desi Ghee will be the best option for you. The flavor of Pure Desi Ghee is unforgettable and you will enjoy each and every bite of this. Try this Pure Desi Ghee at your weekends and impress your family and friends.

Pure Desi Ghee

Ingredients to make Pure Desi Ghee

  • 1/2 kg malai ( milk cream )
  • 1/4 cup curd
  • 2 tulasi leaves
  • 2 betel leaves
  • Pinch of suger

How to make Pure Desi Ghee

  1. Always purchase whole cream milk instead of toned milk .
  2. 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.
  3. 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.
  4. Add 1/4 cup curd and suger , mix it throughout. keep it whole day to room tempreture. it become thick and soft.
  5. 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.
  6. Now, we are left with only white butter in the container. Lets make desi ghee.
  7. Take a frying pan. Add white butter and keep it on stove with LOW flame. Add betel leaf and tulasi leaves .
  8. Betel leaves and tulasi leaves gives the texture very nice . due to that leaves ghee doesnt become sticky ....
  9. Butter will start melting and will form small white particles. Keep stirring to avoid burns.
  10. After about 10 minutes of cooking on low flame, the white particles will turn into light golden brown color.
  11. 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.
  12. Keep the ghee aside to cool down to room temperature. It would take about 10 minutes.
  13. Once it cools down, filter out the brown particles with a Sieve.
  14. The surface of the frying pan become brownish .
  15. After cooling ,at room tempreture .you will fridge it.
  16. Store in a glass jar .

Reviews for Pure Desi Ghee (3)

Sarayu R9 months ago

Besan flour and sugar could be added to the leftover of the vessel n mixed. Snack for kids!
Reply
Pranali Deshmukh
8 months ago
thanx

Vidya Santhosh9 months ago

Reply
Pranali Deshmukh
8 months ago
thanx
Pranali Deshmukh
8 months ago
thanx

Shelly Sharma10 months ago

Thanks for sharing this recipe.
Reply
Pranali Deshmukh
10 months ago
welcome

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