Desi Ghee Recipe

We add pure desi ghee to our bread, lentils and rice. Desi Ghee from Malai has been considered very important for health. You can make Malai Desi Ghee just by the method given below. Purity guarantee and money will also be saved. It is very easy to make. It takes a lot of time to make desi ghee from cream, but when you feel the aroma of the ghee you make, then you will forget all. 

Desi Ghee Recipe in 3 steps: –

• Step 1: Method of making cream.
• Step 2: Fresh homemade white butter.
• Step 3: Fresh khoya and pure desi ghee.

Step 1: Fresh cream preparation –

• Boil fresh milk.
• Cover the milk with a sieve, keep it to cool down.
• When cooled, you will see a light layer of cream on the milk.
• Filter cover with channi
• Light frozen cream 
• Now keep milk in the refrigerator.
• After 4 hours, when cooled, you will see a thick layer of milk.
• Remove the cream from all sides with a knife.
• Remove the cream all around with a knife scratch malai with a knife
• Take it out of the ladle with holes.
• Place in a bowl.
• Take out cream with spatula from the ladle
• Place in bowl 
• This is cream.

Step 2: How to make butter 

Ingredient: At least 2 cups of fresh cream

• Take a deep bowl.
• Now pour in the cream bowl and swirl it vigorously with a ladle.
• You rub the ladle in non-stop cream.
• You will see first the cream will be like water and then it will get thicker by rolling.
• Now the white butter will be separated from the milky water.
• Remove white butter from milky water.
• Now wash the butter with water.
• Your white butter is ready to eat.

Step 3: How to make Khoya and Desi Ghee 

• Take a pan.
• Offer it on high heat.
• You add butter and stir, so that it does not stick to the pan.
• You will see the butter melting.
• Note – While making ghee, you have to keep stirring with a ladle for a while, until the ghee is made.
• Melting makkhan liquifies the butter
• Wait for the boil, then slow down the gas.
• After a while the color of white butter will turn brown.
• Keep running with ladle in a little while.
• After a while you will see that ghee is coming out from all sides.
• Ghee is visible
• Keep them on the heat, all the ghee will come out in a while, you keep stirring in a little while from the ladle.
• When ghee is about to be formed, then it forms foam, if it is coming out of your vessel, then sprinkle water in it and reduce the heat.
• Your pure desi ghee has been made.
• You can see that the ghee is floating on the top and brown is lost at the bottom.
• Allow pure desi ghee to cool.
• Now take a box and sieve, and strain the ghee and put it in the box.
• Strainer strain it in a strainer
• Now your ghee is separated from khoya.
• Now press the khoya with a ladle, so that the remaining ghee is also removed.
• press it with ladle
• When the ghee cools down in the box, put a lid and keep it in the refrigerator.
• Your pure desi ghee and khoya is ready for use.

Pay attention – Lost is very useful.

You can make delicious sweets and vegetables from khoya.

Everyone likes to eat hot parathas in winter, so I use cow ghee to make parathas for my family, as there is no risk of cholesterol and weight gain. And best of all, the anti-oxidants and essential nutrients present in it are very beneficial for your health. In addition, cow’s ghee is also good for skin and hair, besides increasing energy and mental health.

Yes, desi ghee is used not only in India for food but also for worship. That is, ghee not only increases the taste of your food by leaps and bounds. Although I use to buy ghee from the market, but the fear of adulteration in market ghee keeps haunting me. Because adulterated things can harm my family instead of profit. But an aunt living in my neighborhood solved this problem of mine. Yes, he told me how to extract pure ghee at home. Now I take ghee at home. I do not have any fear of adulteration by extracting ghee at home and at home, ghee is also very special in the test, different smell comes from it. 

Eat cow ghee full of hundred qualities, eat 2 teaspoons cow ghee, drive away diseases

Another method

How to gather cream for ghee?

It is very easy to make desi ghee made from cow’s cream at home. But to make it, you need cream, so you start collecting cream from today. Yes, if you buy milk every day, after boiling the milk, keep the cream deposited on its surface daily in a vessel. Keep in mind that the cream container is kept in the fridge, so that it does not spoil. When the cream has accumulated in a large quantity, take out the pot.

Ingredients for making Desi Ghee

• Rubbing cow’s ghee
• Butter churn
• Ghee Pot
• Filter

Method of making Ghee

• Whisk the stored cream with the help of churn until it is separated from the butter.
• After doing this for a while, a white layer will form on it.
• Now take out this layer of butter separately. If you want, you can use this butter for food.
• Now take out these butter balls and keep them in a separate vessel.
• Now put the remaining Mathi cream pot on the gas and allow the fat to melt.
• Keep it on low heat till it turns golden-yellow
• Stir it occasionally with a spoon, so that it does not stick to the pan.
• When the butter slowly melts and starts to cook, then it slowly starts making ghee.
• After some time, ghee will start to appear on the top surface in the pan and a golden layer will also start coming in it.
• Now turn off the gas and when the ghee cools down, strain it with a sieve and take it out in another vessel.
• Your tasty and aromatic pure desi ghee is ready.
• Now store it and keep it. And whenever you feel like eating parathas or adding a spoon to lentils, use it.