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Homemade Ghee Recipe, How to Make Ghee at home with step by step pictures. Traditionally desi ghee is made with butter obtained from milk. It has an intense aroma to it which adds the unique aroma to Indian cooking.

Homemade Ghee

One of my favorite ingredients to have on hand. I love to add it to so many of my curries, specially whenever I make dal tempering is done ghee. It gives a nice flavour to the dish. I even make these ghee cookies, when I want something sweet.

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About Homemade Ghee
Ingredients
Step by Step Pictures
Expert Tips
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When it comes to ghee, I always prefer homemade over store-bought. Each batch is made at home and stored with care making it healthier and tastier. I've received many messages from you all asking for my homemade ghee recipe to try for your babies. So here is it for you.

About Homemade Ghee

Ghee is a staple ingredient in every Indian household. It is used in cooking, medicinal purposes and even used in beauty products. Making homemade ghee is so much pure and has the aroma which you miss in store bought.

The one and only ingredient used in making ghee is butter. I collect malai from milk after boiling and cooling it down. I keep the malai in freezer in containers, once I get good amount of malai, i start making ghee.

Ghee has longer shelf life than butter and also it can be added to variety of dishes and sweets.

First I make Homemade Butter, it is so much easy to make at home. You can use malai which we collect at home or buy cream from stores and use that. Make sure to check my recipe post for homemade butter.

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Ingredients

The only ingredients used in making ghee is butter. You can use homemade butter or store bought. Butter is cooked on low heat until the water and milk solids toast up. In the end, we can add drumstick leaves, curry leaves, salt and a pinch of black pepper for flavour.

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My Amma always add drumstick whenever she makes ghee. It has to be added in the end and the residual heat from the ghee will toast the leaves till crispy.

Once the ghee is strained, she mixes cooked rice and a pinch of salt in the ghee sediments and mix. It taste heavenly.

Step by Step Pictures

1)Take the butter in a heavy bottom sauce pan. Make sure you use a stainless steel pot instead of cast iron or iron. Since you cannot see clearly whats going on if you use iron.

2)Place the pan on very low heat. Keep mixing using a spatula. Make sure the flame is on very low. The butter will start to melt immediately. It may smell funky at this point.

3)It will start foaming up. Like this. Continue to cook on low heat as possible. After few minutes of cooking, the foams will start to clump up and it will get darker in colour. These are milk solids from butter clumping together on top and getting toasty.

4)If you keep on cooking, the foam will start getting toasty and golden in colour. The milk solids have toasted in the fat and got golden colour. The house will smell amazing at this point.

5) You can see the ghee has got golden in colour and toasty. Let the mixture get cool before we strain this.

6)Once the mixture has cooled, Strain the ghee through a fine mesh strainer in a bottle.

7)Allow it to cool completely before putting on a lid and store.

Expert Tips

Use thick bottom pan for cooking ghee. Always cook butter on a low to medium heat to avoid burning.
You can use store bought yellow butter, I used white butter.
You can add some salt or curry leaves or drumstick leaves in the end for aroma.
After straining the ghee, we mix the sediments with some cooked rice and enjoy it. It is so tasty.
Don't use cold butter directly on hot kadai, it may burn. Use room temperature butter.

Storage & Serving

You can store this ghee in an air tight container at room temperature upto a month. You can use this any recipe that call for ghee.

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