Ghee preparation is fairly simple. With store-bought butter, you can generate wonderful ghee at home in 15 to 20 minutes. But, make sure to only get high-quality butter when purchasing it from a store. Instead, collecting the cream when boiling milk at home, making butter from it, and then turning it into ghee is clean and healthful, but not everyone has access to such a circumstance. So, getting excellent butter well enough to make quality ghee. There are now several types of butter available, including salted and unsalted butter as well as sweet cream butter. Use butter without salt. Choose your preferred brand, such as Amul or Aavin.

 A few tips to make delicious ghee

• For ghee, use unsalted butter. If you’re using salted ghee to make it, you can filter it because the salt will eventually turn black.
• Use a large, heavy-bottomed pot while maintaining a low flame.
• Take butter as needed because 500 g of butter yields 400 g of ghee.
• Curry or moringa leaves can be added once the ghee has melted and turned yellow.
• Use a thick strainer or cover the sieve with a tiny white towel when straining the ghee.
• Use a dry, clean spoon to take the ghee when the bottle has thoroughly cooled.

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Ghee

Cook Time

20 mins

Total Time

20 mins

 

Ghee preparation is fairly simple. With store-bought butter, you can generate wonderful ghee at home in 15 to 20 minutes. But, make sure to only get high-quality butter when purchasing it from a store. Instead, collecting the cream when boiling milk at home, making butter from it, and then turning it into ghee is clean and healthful, but not everyone has access to such a circumstance. So, getting excellent butter well enough to make quality ghee.

Course: condiment

Cuisine: Indian

Keyword: ghee

Author: Sivagami Meganathan

Ingredients

Ghee

• Butter - 1 kg

Nei Urundai

• Moong Dal - 1 cup
• Sugar - 1 cup
• Cardamom - 4
• Cashews – 10
• Ghee - 4 - 5 tsp 

Instructions

1. Add 1 kg of butter to a heavy-bottomed pan.

2. Keep it on low flame and cook.

3. After the butter melts you will see a white coating on the top, which can be removed if desired or left as it is.

4. Keep it on low flame and boil it for another five or six minutes you will see the color turning golden.

5. At this point, you can add drumstick or curry leaves.

6. Within 15-20 minutes you will see the butter melting and the ghee turning golden brown.

7. At this point turn off the stove and let it cool.

Nei Urundai

1. After boiling the ghee, keep 4 - 5 spoons in the pan.

2. In a wide pan, add a cup of dal and roast it on medium heat until fragrant.

3. Then take it separately and let it cool. After the dal cools down, add it to the mixer jar and grind it finely.

4. Add one cup of sugar to a mixing jar, add four cardamoms, and grind well.

5. Add ten cashew nuts in little ghee and fry until golden.

6. Make sure the ghee is warm, otherwise you can turn on the flame for 1 - 2 minutes.

7. Now add ground flour and sugar and mix.

8. Then add roasted cashew nuts.

9. Stir well until the flour is completely covered in the pan.

10. When it is slightly warm, roll it into small balls.

11. Delicious nei urundai is ready.

Method

Step by Step Pictures