Homemade Ghee From Butter

You cannot appreciate the beauty of Indian cooking until you have experienced the aroma of cooking using Homemade Desi Ghee aka clarified butter. I particularly love using homemade ghee in Carrot Halwa

You might wonder why I go through all the effort to make homemade ghee? All I ask is that you make homemade ghee just once, you will NEVER go back to shop-bought again. Although shop bought is more convenient, it contains chemicals that will alter the taste of the ghee.

When we prepare any Indian sweets like Gujarati C hurma Ladoo or Mohanthal , we use it because the flavours are unmatched!

What goes in Homemade Ghee

You’ll be pleased to know you only need 1 ingredient!

• Butter , it could be salted, unsalted or organic but try to use a good quality butter. We have used organic unsalted butter. My favourite brand is Anchor but even own brand butter works well.

How to make Ghee from Butter step-by-step recipe pictures.

1. Place the butter in a clean pan on low heat.

2. Let the butter melt, do not stir.

3. Allow all the butter to melt.

4. Once it does, increase the heat to medium.

5. The white foam will appear.

6. After a few minutes, the foam will start to disappear and bubbles will come to the surface.

7. Slowly bubbles will settle and milk solids will start settling on the bottom of the pan.

8. Clear butter will come up.

9. Let the ghee to cool down a bit but not set.

10. Strain it with a strainer or cheesecloth, make sure milk residue does not come in the ghee.

11. Ghee is ready to use or store.

Instant Pot Method

1. Set the timer for 10 minutes on saute mode.

2. Add butter and let it melt.

3. Let the butter boil and it will become frothy.

4. The milk solids will begin to start separate and water will evaporate.

5. Cook until the milk solids settle the bottom of the pan and clear ghee shows.

6. Turn off the instant pot, ghee continues to cook and milk solids will be caramelized.

7. Ghee is cooked, remove the pan and strain the ghee.

Now that I have my ghee ready, I am off to make ghee loaded Sukhdi !

Tip: I use the leftover residue to make Gujarati Bhakhri or Dudhi Na Muthia as moin and don’t use oil.

How To Make Ghee from Butter

Ingredients

• 750 grams butter I used 3 blocks of 250g unsalted butter

Instructions

• Place butter in a pan over low heat.
• Let the butter melt, increase the heat to medium.
• Once melted you will see foam gathering on the top.
• Reduce the heat and let it boil.
• Do not cover the pan.
• The white solid bits will settle to the bottom and thick layer of gold liquid forms in the centre.
• You will hear little splutter sounds while the butter boils and you can see that the foamy layer begins to settle down too.
• Slowly you will be able to see clear golden ghee and layers of solids will stay to the bottom.
• Switch off the heat.
• Do not disturb ghee for 3-4 minutes.
• Once it’s settled carefully spoon off the top layer of scum.
• Line the sieve with the cheesecloth, and strain off the ghee into the container.
• Let it cool at the room temperature or use it in your recipe.

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

How To Make Ghee from Butter

Ingredients

• 750 grams butter I used 3 blocks of 250g unsalted butter

Instructions

• Place butter in a pan over low heat.
• Let the butter melt, increase the heat to medium.
• Once melted you will see foam gathering on the top.
• Reduce the heat and let it boil.
• Do not cover the pan.
• The white solid bits will settle to the bottom and thick layer of gold liquid forms in the centre.
• You will hear little splutter sounds while the butter boils and you can see that the foamy layer begins to settle down too.
• Slowly you will be able to see clear golden ghee and layers of solids will stay to the bottom.
• Switch off the heat.
• Do not disturb ghee for 3-4 minutes.
• Once it’s settled carefully spoon off the top layer of scum.
• Line the sieve with the cheesecloth, and strain off the ghee into the container.
• Let it cool at the room temperature or use it in your recipe.

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

As with all festivities, Food of course is an integral part ! Let’s talk about today’s recipe, It’s, Figs, Chocolate and Cashew Rolls. I tweaked the original recipe by adding chocolate in the filling and upper layer made with semolina and cashews.

Check out our Diwali Sweets and Savoury Recipes

A delicious and elegant looking dessert tastes so fine. Figs and Chocolate mingles brilliantly with the cashew layers. I am sure this will be a great addition to your Diwali sweet list. .!

You will need :- Filling

• 200 g Dried Figs

• 100 g Seedless Dates ( I used Medjool )

• 1 tsp. Desi Ghee

• 2 tbsp. Cocoa powder

• 1 tbsp. powdered sugar

• 1 tbsp. White poppy seeds ( khus khus )

• 1/2 cup semolina

• 1 tbsp Desi Ghee

• 2 cup warm milk

• 3 tbsp. cashew powder

• 2 tbsp. homemade grated khoya

• 2 tbsp. milk powder

• 3-4 tbsp. sugar

Method :- Filling

Soak figs and dates in a warm water for 15-20 minutes. Drain the water and make smooth paste in a grinder. Heat ghee in a heavy bottom pan, add figs and dates paste and sugar. Keep stirring the paste continuously. After 7-8 minutes add poppy seeds. After about 10-12 minutes you will see mixture getting shiny and comes together and will become small ball. Keep stirring another 2-3 minutes. Switch of the heat, add cocoa powder mix well. Leave it to cool totally.

Method :- Upper layer

Heat ghee in a kadai, add semolina and roast on a very low heat until light pink. ( It takes about good 8-10 minutes. ) Add milk powder, grated khoya and cashew powder. Still keep low heat. Keep roasting for another 3-4 minutes. Add warm milk and sugar, keep stirring until you see very thick and firm semolina halwa. Transfer into another plate, let it cool completely. ( I made previous night and left it in the fridge ) When you are ready, take butter paper or plastic sheet. Take out the semolina halwa, and knead for 2-3 minutes. make sure there should be no lump at all. If you think halwa is soft, add little cashew powder. halve the dough. Make about cricket size ball from one portion. Put it on the butter paper, on top of the ball lay another piece of paper. Now very gently and carefully start rolling the dough. Make big oblong shape chapatti. Once you are happy with the size and thickness stop. ( about 5mm is enough ) Cut sides and make square. Now take dry fruit and chocolate mix, make two halfs. And make long cylindric thin roll out of it.( see picture 1. ) Put that dry fruit roll on a square semolina dough ( see picture 1.) Slowly slowly start folding, by lifting butter paper. Once you roll up to half way, leave the butter paper. Now use your hands to roll the very very gently. Once the roll is ready, roll the roll for few seconds to make sure it sticks properly. Now sprinkle pistachio slivers on the butter paper, and once again roll the roll on the pistachio slivers. Now the same butter paper and tightly wrap the Dry fruit and cashew Roll seal the sides and leave it in a cool place for one hour or so. Once time is up, take out the roll and gently cut into small discs or roll with very sharp knife. Enjoy !!

Thank you for stopping by and reading this post ! We hope to see you again soon 🙂