Pure Ghee Green Garlic Cubes | Winter Special Preserve

Name: Pure Ghee Green Garlic Cubes | Winter Special Preserve
Total time: 1200 s
Yield: Makes 20–25 cubes (approx.)
Cuisine: Indian
Ingredients: 600 gram Green Garlic (fresh, tender stalks); 4 cup Pure Ghee; 4 tsp salt

Krishna Dholakia @krishna_recipes_

A winter special homemade green garlic preserve...
One cube = instant flavour boost
#TOF
#GheebasePreserverecipe
#GreenGarlicrecipe
#WinterSpecialrecipe
#GheePreserve
#HomemadeGoodness
#TraditionalRecipe
#MealPrep
#FreezerFriendly
#IndianWinterFood
∆ A traditional winter-style preserve made with fresh green garlic and pure ghee. These aromatic green garlic ghee cubes are easy to prepare and perfect to store for months. Just one cube can instantly enhance the flavour of khichdi, pulao, rotis, or any everyday meal.

Krishna Dholakia @krishna_recipes_

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Ingredients

Cooking : 20 minutes(Resting & freezing excluded)

Makes 20–25 cubes (approx.)

600 gramGreen Garlic (fresh, tender stalks)
4 cupPure Ghee
4 tspsalt

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Steps

Cooking : 20 minutes(Resting & freezing excluded)

1

Wash the green garlic thoroughly and drain well. Spread it on a clean cloth and let it air-dry for about 10 minutes to remove all moisture.
2

Finely chop the green garlic and transfer it to a large bowl.
3

Add salt and mix well using a spoon or spatula, gently pressing to combine evenly.
4

Heat the pure ghee until hot (do not burn).
5

Pour the hot ghee over the chopped green garlic mixture. Lightly press and mix with a spoon so the garlic is well coated
6

Cover with a clean cloth and keep aside for 5–6 hours at room temperature.
7

After resting, cover with a lid and place the bowl in the refrigerator for about 2 hours until slightly set.
8

Cut into squares or desired cube shapes.
9

Transfer the cubes into an airtight container or zip-lock bag and store in the freeze
10

Serving Suggestions :-
11

∆ Add 1 cube to hot khichdi, pulao, or biryani
∆ Serve with hot bajra roti, thepla, or plain rotis
∆ Use as a flavour base while cooking vegetables or dals
12

~ Important Notes :-
13

∆ Use tender, thin green garlic stalks only
∆ Avoid thick or fibrous garlic as it affects texture
∆ Store only in freezer for long shelf life

Tips

∆ Always use completely dry green garlic to avoid spoilage
∆ Press lightly after adding ghee for better binding
∆ Cut cubes only after chilling for neat shapes

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Cooksnaps

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Krishna Dholakia @krishna_recipes_

on December 20, 2025 16:57

Cooking isn’t just something I do — it’s a piece of my heart, served on a plate.From the sizzle of spices in hot oil to the quiet joy of kneading dough with my hands, every dish I make carries a story, a memory, a feeling. Whether it's comfort food on rainy days or something bold that sparks curiosity, cooking is how I express love, creativity, and care.Each ingredient, every flavor, speaks of passion — not just for food, but for the smiles it brings, the moments it creates, and the warmth it spreads.✨ This isn’t just food. It’s a part of me.Come join my journey:https://www.instagram.com/krishna_recipes_?igsh=MXIzdzYwMXJ0Nno3OQ==