This is a homemade ghee recipe which will help you making ghee at home. We have made ghee from butter. You can also use homemade butter to make ghee. Makkhan is an Indian butter made at home. You can also make ghee from clarified butter. You can learn how to make clarified butter from paleo.
Vegetable recipes you may like:Kadai Paneer, Paneer Capsicum Masala, Palak Paneer, Homemade Paneer, Paneer Butter Masala, Veg Palak Paneer, Gatte ki sabzi, etc.
Making ghee from butter in not hard, provided you follow right steps.
How To Make Ghee From Butter at Home (Homemade)
This is a homemade ghee recipe which will help you making ghee at home. We have made ghee from butter. You can also use homemade butter to make ghee. Makkhan is an Indian butter made at home. You can also make ghee from clarified butter.
Print Pin RateServings: 4 People
Calories: 896kcal
Ingredients
- Homemade butter
Instructions
- How to make home made ghee at home
- First take out the butter from freezer and allow it to come to room temperature.
- Put the butter in a heavy bottom pan on medium low flame.
- Once it has melted down completely, allow the butter to boil.
- Keep on stirring in between so that butter does not get burn and fall down from the pan.
- Pretty soon, you’ll see thick, white foam start to form at the surface. At this moment keep the butter on low flame and you will see the bubbles evolve from the thick foam.
- You will hear a sound when foam becomes thinner and bubbles become bigger and clear.
- Soon, you will see the milk solid will get curdle from the butter and stick with the sides of pan at this time simply scrape the sides of the pan and keep on stirring so the milk solids don’t attach to the bottom of pan and get burn.
- Within few minutes the bubbles will get larger, foam will eventually completely disappear and the milk solid sink to the bottom of pan.
- Your butter will start to take a nice golden coloration as the milk solids, which are now at the bottom, begin to brown. At this stage add fenugreek seed.
- If the butter has become transparent and you can see the bottom of the pan clearly, the ghee is done. Switch off the heat and let that foam settles for a few seconds.
- Now filter the ghee into the ghee container without the residue.
- Homemade Ghee is ready.
- You can make so many dishes especially Makahne ki kheer, Rajasthani sweet rice, Gajar ka halwa, Meetha daliya, Rice kheer and many more by using home made ghee.
See Recipe Video
Notes
Note:
Adding fenugreek seed at the last stage makes the ghee more flavourful and will help stay so for a longer time.
Do the whole process in low or medium low flame to avoid burning.
Adding fenugreek seed at the last stage makes the ghee more flavourful and will help stay so for a longer time.
Do the whole process in low or medium low flame to avoid burning.
Nutrition
Serving: 1g | Calories: 896kcal | Carbohydrates: 1g | Protein: 1g | Fat: 101g | Saturated Fat: 64g | Cholesterol: 269mg | Sodium: 893mg | Potassium: 30mg | Sugar: 1g | Vitamin A: 3124IU | Calcium: 30mg
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How to make home made ghee at home:
- First take out the butter from freezer and allow it to come to room temperature.
- Put the butter in a heavy bottom pan on medium low flame.
- Once it has melted down completely, allow the butter to boil.
- Keep on stirring in between so that butter does not get burn and fall down from the pan.
- Pretty soon, you’ll see thick, white foam start to form at the surface. At this moment keep the butter on low flame and you will see the bubbles evolve from the thick foam.
- You will hear a sound when foam becomes thinner and bubbles become bigger and clear.
- Soon, you will see the milk solid will get curdle from the butter and stick with the sides of pan at this time simply scrape the sides of the pan and keep on stirring so the milk solids don’t attach to the bottom of pan and get burn.
- Within few minutes the bubbles will get larger, foam will eventually completely disappear and the milk solid sink to the bottom of pan.
- Your butter will start to take a nice golden coloration as the milk solids, which are now at the bottom, begin to brown. At this stage add fenugreek seed.
- If the butter has become transparent and you can see the bottom of the pan clearly, the ghee is done. Switch off the heat and let that foam settles for a few seconds.
- Now filter the ghee into the ghee container without the residue.
- Homemade Ghee is ready.
You can make so many dishes especially Makahne ki kheer, Rajasthani sweet rice, Gajar ka halwa, Meetha daliya, Rice kheer and many more by using home made ghee.
Note:
- Adding fenugreek seed at the last stage makes the ghee more flavourful and will help stay so for a longer time.
- Do the whole process in low or medium low flame to avoid burning.
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