Homemade Ghee

Ghee (clarified butter) is used for cooking, religious, and medicinal purposes in India. Use the homemade butter to make ghee. In a deep heavy bottom stainless steel dish, add the butter. Switch on the flame and put it on low throughout the process. The butter will melt in a few minutes. Stir well

It will boil and come up after a few minutes, stir well. Keep stirring after every 2-3 minutes to ensure that the cream doesn't stick to the bottom of the dish. You will notice the change in color and the ghee slowly getting released. Let it be on slow flame with intermittent stirring. After about 30-35 minutes, all of the ghee has been released and the aroma is everywhere. The time may vary depending on the amount of cream used for making ghee

Switch off the gas and let the ghee cool down. Take a glass jar and a tea strainer. Pour ghee into the jar. The residue on the strainer can also be used. Rock sugar/ jaggery powder can be added and used as a filling inside bread/parathas or can be just had like that or can be added to gravies for a thicker texture without mixing sugar of course

The ghee is ready. Let it cool down completely and then close the lid. The ghee will solidify in cold temperatures as shown in the picture on the right