How to make dasi ghee at home

 

How to Make Desi Ghee at Home: A Simple and Easy Recipe

Making desi ghee at home is a simple yet rewarding process### How to Make Desi Ghee at Home: A Simple and Easy Recipe

Desi ghee, also known as clarified butter, is a staple in many South Asian households. Its rich aroma and nutty flavor make it an essential ingredient in various dishes. Making desi ghee at home is straightforward and requires just one main ingredient: malai (cream). Here’s a detailed guide to help you prepare desi ghee in the comfort of your kitchen.

 Ingredients:

- Malai (cream) - the amount depends on how much ghee you want to make. Typically, you would need about 1-2 liters of cream to yield a good quantity of ghee.

Equipment:

- Heavy-bottomed pan or kadhai

- Strainer or cheesecloth

- Clean, dry jar for storing the ghee

Instructions:

1. Collecting Malai:

   Malai is the thick layer of cream that forms on the surface of milk when it is boiled and then cooled. To collect malai, boil full-fat milk and let it cool. Once cooled, a thick layer of cream will form on top. Skim this cream off and store it in a container. You can continue collecting malai over a few days until you have enough to make ghee.

2. Preparing the Pan:

   Use a heavy-bottomed pan or kadhai for making ghee. This type of pan distributes heat evenly, preventing the cream from burning. 

3. Heating the Malai:

   Place all the collected malai into the pan. Turn the flame on to a low setting. It is crucial to cook the malai on a low flame to ensure that it does not burn and that the ghee develops its characteristic nutty flavor. Cooking on high heat can cause the malai to burn, resulting in a bitter taste.

4. Cooking Process:

   - First 10-15 Minutes: 

As the malai heats up, it will start to melt and separate. Stir it occasionally to prevent it from sticking to the bottom of the pan.

   - After 20 Minutes: 

You will begin to see the ghee forming. The malai will continue to separate into a liquid (ghee) and solid residues (milk solids).

   - After 30-40 Minutes: 

The ghee will turn golden yellow, and the milk solids will start to brown and settle at the bottom. The liquid ghee will become clear and aromatic. Keep stirring occasionally to ensure even cooking.

5. Straining the Ghee:

   Once the ghee is ready, turn off the heat and let it cool for a few minutes. Using a strainer or cheesecloth, strain the ghee into a clean, dry jar. This will separate the clear liquid ghee from the solid residues.

6. Storing the Ghee:

   Let the ghee cool completely before sealing the jar. Store it in a cool, dark place. Homemade desi ghee can last for several months without refrigeration. 

7. Using Desi Ghee:

   Desi ghee can be used in various ways in your kitchen:

   - Cooking: 

Use it as a cooking medium for sautéing, frying, or roasting.

   - Baking: 

It can be a substitute for butter in baking recipes.

   - Topping: 

Drizzle it over hot chapatis, parathas, or rice for extra flavor.

   - Medicinal Uses: 

Ghee is also used in Ayurvedic medicine for its healing properties.

 Tips for Making Perfect Ghee:

- Low Flame: 

Always cook the malai on a low flame to prevent burning.

- Stirring: 

Stir occasionally to ensure even heating and to prevent the cream from sticking to the pan.

- Storage: 

Use a clean, dry jar to store the ghee to prolong its shelf life.

Troubleshooting:

- Burnt Ghee:

 If the ghee has a burnt smell or taste, it means the flame was too high. Always use a low flame and keep an eye on the cooking process.

- Cloudy Ghee:

 If the ghee appears cloudy, it might not have been cooked long enough. Return it to the pan and cook on low flame until it turns clear.

Check Out My YouTube Channel:

For a step-by-step video tutorial on how to make desi ghee at home, check out my YouTube channel. Watch the process in action and get more tips for perfecting your homemade ghee. Click the link below:

YouTube channel

Making desi ghee at home is a simple yet rewarding process