Monday, July 23, 2012

How to make Ghee at Home

I consider myself a non-homely type of girl, in a very orthodox way. I’m the one who has always gone on the other end of traditional way in life.

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So I never followed any cooking traditions of preparing Atta at home or preparing homemade spices. But then somewhere down the line, I tried couple of homemade stuffs and to my amusement these were much simpler than buying the expensive counterpart from a mall.

From last year I started preparing curd at home (gist mentioned in this post) and now Ghee- Tup at home. And Seriously it is much simpler than it seems. You Need full fat milk which can give you thick Malai.

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There are two ways of preparing Sajuk Tupp or Desi Ghee:

  • Mom’s Way :
  1. Start storing thick Malai in a big bowl. Refrigerate this.
  2. Mix say about 2-3 tbsp. of curd to this. Mix thoroughly.
  3. As you add Malai next day, mix with the earlier mixture. And try keeping it at room temperature for about 2-3 hours daily(minimum). (overnight would do, if you belong to colder climate)
  4. After say 7-8 days, when you have enough mix, keep this at room temperature. Then Whisk this adding very little water to make – “LONI” – which is nothing but our unsalted butter.
  5. This Loni will form a thick layer and raise above the “Taak” , which is nothing but our buttermilk.
  6. Heat this Loni in a Kadai for about 10-15 mins, till a layer of “Tupp” – butter raises above some sediments of thick curd-ly substance. (mom used to give this curd-ly substance with sugar, used to love when kid; now need to keep a check on the weight  Smile with tongue out)
  7. Filter out the Tupp and store to use daily in Dal and over chapattis.

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  • MIL’s Way :
  1. Start storing thick Malai in a big bowl. Refrigerate this.
  2. Keep on adding Malai until its enough to make some ghee.
  3. Heat this stored Malai in a kadai, till a layer of ghee– butter raises above some sediments of thick curd-ly substance. Here this sediment will be on higher quantity than the earlier version, even the taste will be a bit sour.
  4. Done, filter the ghee and store to use for some sweets or daily parathas.

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Two ways – same output. Second one easier, no rocket science required. But first one gives Loni and Taak as supplements. Unsalted butter can be used in cakes or as a side-dish for thalipeeth.

Happy Cooking and Posting about it.

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17 comments:

  1. Nothing like homemade ghee... I love to eat 'berry' with sugar .. the most delicious:)

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    Replies
    1. totally forgot to mention this .. :)

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  2. And you non-homely girl forgot to mention the yummy quotient of the moor (beri) and how it can be consumed for days after the tup is prepared with just a sprinkling of sugar on top of it :) :P

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    Replies
    1. i was not able to recollect the name ... just called it curdly substance .. :D

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  3. Pure Ghee!! I can smell the aroma :) Its worth trying and storing at home :)
    ~Recent Recipe~
    Squid Masala/Kanava Kootu/Squid Coconut Stir Fry
    -You Too Can Cook Indian Food Recipes

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  4. Kanchan my mom used to follow the 1st procedure. What fragrance it used to give..

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    Replies
    1. so our mom's procedure is alike :)

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  5. Nothing tastes better than home made ghee. Love to drizzle that on some dal and chawal.

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  6. remember those days where my mum and grandma used to do..

    Great-secret-of-life.blogspot.com

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  7. nothing is better than homemade. nice one

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  8. It feels great at such successes doesn't it? Thanks for this post. You gave me the much needed boost to try this at home :)

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  9. would love to try this...yumm version
    Tasty Appetite

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  10. Homemade ghee is always welcome ! Nice one.

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  11. Homemade Ghee is any day better than the shop ones..

    My first time here and I love your space.. happy to follow you :)

    http://indianrecipegalleri.blogspot.in/

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Kanchan

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