Ingredients:
2 cups Cream (Malai) from Buffalo Milk
1 tsp Curd
2 glasses ice-cold water
Muslin Cloth or extremely fine sieve
*How to get cream: The layer of cream which forms on the top of boiled milk is to be collected, stored in a stainless steel covered vessel in the refrigerator, till you have a sufficient amount( i:e: at least 2 large tea mugs full)
Method:
Remove the cream from the refrigerator,
Mix in the Curd and leave out at room temperature either overnight or for the whole day (6-7 hours approximately)
Mix in the Curd and leave out at room temperature either overnight or for the whole day (6-7 hours approximately)
Using a hand mixie or a madani, rapidly churn/whip the cream till it starts smoothening.
When smooth, add the ice cold water and churn/whip rapidly again.
At this stage the cream should start separating and forming soft butter leaving behind a residue of buttermilk.
Keep churning/whipping till you feel the cream has separated completely.
Scoop out the butter into a vessel, and gently rinse it 3-4 times under running water until the sour smell of
buttermilk disappears completely (if not rinsed well, the ghee will turn rancid soon)
buttermilk disappears completely (if not rinsed well, the ghee will turn rancid soon)
* You could use the left over buttermilk to drink, or to make Kadhi.
Heat a heavy bottomed pan on a low flame, place the butter in it and keep stirring until the butter melts
completely.
completely.
After it melts completely, the butter will start foaming, at this stage. Stir again, raising the flame to medium.
After 5 minutes, turn the flame to low again and let the melted butter simmer.
If the level of it rises, stir once more.
Keeping the flame at the lowest, let the melted butter continue to simmer. After a while it will stop foaming and start turning
transparent. Do not stir.
transparent. Do not stir.
Let it turn transparent completely, and then switch off the flame.
Let it sit for 15-20 minutes.
Take a muslin cloth/fine sieve, place it on the mouth of a vessel (should be steel) you plan to store the ghee
in and strain the ghee through it.
in and strain the ghee through it.
Let it cool completely.
Store in a cool place.
*The ghee should have an off-white hue.
*The brownish, honeycomb-like residue which is left behind can be kneaded into the dough for Roti’s to get soft,
delicious Roti’s.
delicious Roti’s.
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