INGREDIENTS:
- Unsalted Butter - 1 LB
- Cumin seeds - 10 no
- Salt - urad dal size (quantity)
PROCEDURE:
1. Take a pan add the unsalted butter cube and let it melt on medium heat. When the butter melts you will see white solids begin to rise on to top.
2. When all white solids disappear and the liquid becomes transparent reduce the heat to low and let it simmer. Blow some air and see if the liquid has become light brown in color. Then turn off the heat. Remove the pan from the stove immediately. If the ghee gets heat at this stage it will turn to dark color and gets burnt smell. Then add cumin seeds to get nice aroma from your ghee. And also add salt to the ghee.
3. Let it cool. When it is cooled transfer it into glass jar and you can store it for 2-3 months. Pour slowly to avoid the transfer of solid particles called as godavari that are settled at the bottom of pan.
2. When all white solids disappear and the liquid becomes transparent reduce the heat to low and let it simmer. Blow some air and see if the liquid has become light brown in color. Then turn off the heat. Remove the pan from the stove immediately. If the ghee gets heat at this stage it will turn to dark color and gets burnt smell. Then add cumin seeds to get nice aroma from your ghee. And also add salt to the ghee.
3. Let it cool. When it is cooled transfer it into glass jar and you can store it for 2-3 months. Pour slowly to avoid the transfer of solid particles called as godavari that are settled at the bottom of pan.
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