A dollop of ghee can transform any dish. From everyone’s favourite parathas to our halwas and from the dals to even biscuits. It’s been a staple in India for centuries and even the rest of the world has gotten the wind of its health benefits. The deliciousness that it adds to each recipe is something no one can ever get enough of! It’s made by heating up malai to a point where the milk solids and liquid fats get separated. The milk solids are removed and you get fragrant and delicious ghee that makes you want to lick your fingers clean.
Ghee has, recently, been coined as a superfood and for good reasons. The health benefits of this clarified butter are countless. It’s lactose-free, casein-free and packed with fat-soluble vitamins. With a richer and nuttier flavour, ghee has been used as cooking oil since the dawn of Indian civilization.
According to ayurvedic practices, ghee is great as a warmer during winters. You will be surprised to know this but ingesting ghee keeps you warm from within and also soothes the clogged nose. It’s a great source of energy and keeps your heart healthy and fit. With other benefits like improving digestive health, strengthening bones, and relieving inflammation; it’s a must-have ingredient in your kitchen.
Other than that, ghee is also great for your skin as well as hair. It’s been a staple in the skin and beauty field as it provides all the nourishment that your skin and hair need.
How to make ghee at home
Making ghee at home might seem like a tedious task but if you weight out the pros and cons, pros will definitely win. It gives you a healthier and unprocessed item that will benefit your overall health and help you lead a healthier lifestyle.
Collect milk cream or malai in a container and keep it in the freezer. When you have enough malai, take it out of the freezer and allow it to come down at room temperature.
When it’s at the right temperature, add curd to the mixture and leave it to set overnight.
The next morning, add the malai to a food processor or whisker and add a cup of cold water along with a couple of ice cubes.
Whisk the mixture until the butter separates from the milk and collects together. (Optional: Add chat masala, salt and pepper for added flavour)
Wash the collected butter with ice cold water several times. When the washed water turns out clean, then stop the process. This is done to separate the milk solids from butter.
Now, take a kadhai and put it over low flame and add the white butter to it. As the butter melts, bubbles will start to form. Keep stirring the liquid till ghee starts floating on top.
Use a strainer to separate the solid fats and ghee. Transfer the ghee to an airtight container and enjoy the delicious pure ghee!