Homemade khalis ghee
I don’t know whether it’s count in competition or not but being punjaban our dishes are very healthy and we love to cook food in desi ghee. This gives an immense pleasure to our guest too. We cook our food specially chicken, rice , mutton in desi ghee and give tarka to all daals, saag in homemade ghee. Parathaas , halwas nan kha tai made with this ghee are finger licking. Must try !!!
Recipe is so quick and simple:))
Homemade khalis ghee
I don’t know whether it’s count in competition or not but being punjaban our dishes are very healthy and we love to cook food in desi ghee. This gives an immense pleasure to our guest too. We cook our food specially chicken, rice , mutton in desi ghee and give tarka to all daals, saag in homemade ghee. Parathaas , halwas nan kha tai made with this ghee are finger licking. Must try !!!
Recipe is so quick and simple:))
Open in Cookpad AppSteps
- 1
Making khaliss ghee is an easiest task now.
- 2
Collect fresh milk balai and store in deep freezer for atleast a week.
- 3
We bring 3kg milk daily so collect lots of balai.
- 4
Take out balai box from freezer at night and keep on kitchen counter, just cover it. (no it will not spoil outside)
- 5
Next morning add a big block of ice in balai and let it rest for 15 minutes.
- 6
Now just mix with spoon and in a while it will turn into butter and leave water.
- 7
Discard the water and ice and put the butter in a pot.
- 8
Let it cook on medium flame.
- 9
Be careful to take big pot or it will spill out.
- 10
Almost in 20-25 minutes butter turn in golden ghee leaving brown khoya mixture.
- 11
If balai is fresh you can eat the khoya by adding sugar in it.
- 12
I usually dicard the khoya because i make ghee after 15 days.
- 13
Strain the ghee and keep outside or refrigerate it.
- 14
Make parathaas or give tarkaas or make your gravy tastier by adding homemade ghee.
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