While Ghee is a part of every indian kitchen, normally there 2 ways by which ghee enters into the Indian kitchen.Either people buy it or they make it at home. Buying is a simple process while making at home has its own story and is been a tradition too. Traditionally Ghee was made in every household but now thats not the case.
So this blog particularly focuses on making of ghee and also putting to use the by products produced during this process.
How to Make Ghee – while you boil your milk there is a thick layer that collects on the surface called as malai. This basically is the raw material for ghee. You basically need to collect this by seaving it out of milk over a week. When you have a good quantity of Malai collected, take a non stick deep pan (kadai). Put it to flame on sim and let it boil and occasionally keep stirring it. You can see the solid part of this mixture turning golden brown while the oil which is basically ghee starts appearing on sides. Eventually the entire solid portion turns brown in color and you can clearly see the ghee separated from the solids in the Pan. Seive this. Now you have Ghee as the liquid. Let it cool , now its ready for storage
A big question what would u do to the seived out solids. Here’s your quick guide with few recipes and some ways using this left over
1. You can make really yummy Halwa out of this. Now this recipe has been borrowed from one of my dear friend kanika ‘s Lunch Box & of course its her moms recipe who is one of the best cook i have come across ( you can have a look at her chocolates). Now what you need to do is as under Ingredients : 1 bowl ghee left over , 1 bowl wheat flour , 1 bowl sugar , dry fruits ( coconut, kaju, almonds , kismis ), a pinch of powdered cinnamon. Take wheat floor 1 bowl and half a bowl of the left over from ghee (you can grind it to make it even ). Now put it in a pan together. The left over of ghee still has a lot of ghee in itself thus while wheat floor is mixed with this and heated over a slow flame with continuous stiring till the entite mixture turns golden brown. Add 1/2 bowl of sugar. Mix it well , let it cook for 5 minutes, add dry fuits. Add 200 ml water and cook till water dries off. In the end add cinnamon powder . Your yummy halwa is ready. Garnish it with dry fruits n serve.
you can try it with Suji as well ( the pictures are of Suji ) 2. Laddo : herein are 2 recipes for making laddo using the left over of ghee. Recipe A:
Ingredients : 1 bowl ghee left over , 1 bowl wheat flour , 1/2 bowl of suji, 1 bowl grinded sugar , dry fruits ( coconut, kaju, almonds , kismis ) , a pinch of powdered cinnamon. Take wheat floor , suji and a bowl of the left over from ghee (you can grind it to make it even ). Now put it in a pan together. The left over of ghee still has a lot of ghee in itself thus while wheat floor is mixed with this and heated over a slow flame with continuous stiring till the entite mixture turns golden brown. Add 1/2 bowl of grinded sugar. Mix it well , let it cook for 5 minutes, add dry fuits and cinnamon powder let it cook till Flour and suji is cooked. Now if you feel that the mixture is not binding together while you make laddos just add 2 -3 spoon ghee. And make laddoes.
Recipe B : Ingredients : 1 bowl ghee left over , 1 1/2 bowl til,1 bowl sugar , dry fruits ( coconut, kaju, almonds , kismis ) , a pinch of powdered cinnamon. Take 1 bowl til and half a bowl of the left over from ghee (you can grind it to make it even ) heat over a slow flame with continuous stiring till the entite mixture turns golden brown. Now grind this again with sugar and keep seperate. Take 1/2 bowl of till and dry fruits in a non stick pan and put in on flame , roast it. Now add it this to the grinded til mixture . Mix it well , let it cook for 5 minutes, and make laddoes.
3. Store this mixture and use it in every gravy dish while cooking. It would add flavor of ghee to the dish along with making the gravy richer and thicker. If you have not allowed the left over to completely turn brown and the residue is not granular in that case this may appear like deep fried paneer pieces. Might taste similar as well.
4. If you are making madharies. Add this mixture after grinding to Maida while you make the dough. This would add flavor of ghee to madhries along with crispiness and adds dark brown color to your golden madries. It tastes good too. 5. If you dont want to use this mixture at all then after seiving the ghee put it back on flame and Add water. Let it boil nicely. Basically, this helps you extract the ghee left in this mixture. Now strain the water and throw away the mixture. Refrigerate the seived water after it has cooled down. Take out after 2-3 hours you can see a thin film of ghee over water. Seive it out and use it as ghee but dont through the water , use it in place of water while you pressure cook rice. Trust me you would love the rice cooked in this water.
6. Ad this to the Mixture if you are making Dal Kachori. roast the Urad Dal in this mixture after grinding this mixture with 2 spoon of unsoaked dal. and add this to your standard Recipe of Dal Kachori mixture.
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While Ghee is a part of every indian kitchen, normally there 2 ways by which ghee enters into the Indian kitchen.Either people buy it or they make it at home. Buying is a simple process while making at home has its own story and is been a tradition too. Traditionally Ghee was made in every household but now thats not the case.
So this blog particularly focuses on making of ghee and also putting to use the by products produced during this process.
How to Make Ghee – while you boil your milk there is a thick layer that collects on the surface called as malai. This basically is the raw material for ghee. You basically need to collect this by seaving it out of milk over a week. When you have a good quantity of Malai collected, take a non stick deep pan (kadai). Put it to flame on sim and let it boil and occasionally keep stirring it. You can see the solid part of this mixture turning golden brown while the oil which is basically ghee starts appearing on sides. Eventually the entire solid portion turns brown in color and you can clearly see the ghee separated from the solids in the Pan. Seive this. Now you have Ghee as the liquid. Let it cool , now its ready for storage
A big question what would u do to the seived out solids. Here’s your quick guide with few recipes and some ways using this left over
1. You can make really yummy Halwa out of this. Now this recipe has been borrowed from one of my dear friend kanika ‘s Lunch Box & of course its her moms recipe who is one of the best cook i have come across ( you can have a look at her chocolates). Now what you need to do is as under
Ingredients : 1 bowl ghee left over , 1 bowl wheat flour , 1 bowl sugar , dry fruits ( coconut, kaju, almonds , kismis ), a pinch of powdered cinnamon.
Take wheat floor 1 bowl and half a bowl of the left over from ghee (you can grind it to make it even ). Now put it in a pan together. The left over of ghee still has a lot of ghee in itself thus while wheat floor is mixed with this and heated over a slow flame with continuous stiring till the entite mixture turns golden brown. Add 1/2 bowl of sugar. Mix it well , let it cook for 5 minutes, add dry fuits. Add 200 ml water and cook till water dries off. In the end add cinnamon powder . Your yummy halwa is ready. Garnish it with dry fruits n serve.
you can try it with Suji as well ( the pictures are of Suji )
2. Laddo : herein are 2 recipes for making laddo using the left over of ghee.
Recipe A:
Ingredients : 1 bowl ghee left over , 1 bowl wheat flour , 1/2 bowl of suji, 1 bowl grinded sugar , dry fruits ( coconut, kaju, almonds , kismis ) , a pinch of powdered cinnamon.
Take wheat floor , suji and a bowl of the left over from ghee (you can grind it to make it even ). Now put it in a pan together. The left over of ghee still has a lot of ghee in itself thus while wheat floor is mixed with this and heated over a slow flame with continuous stiring till the entite mixture turns golden brown. Add 1/2 bowl of grinded sugar. Mix it well , let it cook for 5 minutes, add dry fuits and cinnamon powder let it cook till Flour and suji is cooked. Now if you feel that the mixture is not binding together while you make laddos just add 2 -3 spoon ghee. And make laddoes.
Recipe B :
Ingredients : 1 bowl ghee left over , 1 1/2 bowl til,1 bowl sugar , dry fruits ( coconut, kaju, almonds , kismis ) , a pinch of powdered cinnamon.
Take 1 bowl til and half a bowl of the left over from ghee (you can grind it to make it even ) heat over a slow flame with continuous stiring till the entite mixture turns golden brown. Now grind this again with sugar and keep seperate. Take 1/2 bowl of till and dry fruits in a non stick pan and put in on flame , roast it. Now add it this to the grinded til mixture . Mix it well , let it cook for 5 minutes, and make laddoes.
3. Store this mixture and use it in every gravy dish while cooking. It would add flavor of ghee to the dish along with making the gravy richer and thicker. If you have not allowed the left over to completely turn brown and the residue is not granular in that case this may appear like deep fried paneer pieces. Might taste similar as well.
4. If you are making madharies. Add this mixture after grinding to Maida while you make the dough. This would add flavor of ghee to madhries along with crispiness and adds dark brown color to your golden madries. It tastes good too.
5. If you dont want to use this mixture at all then after seiving the ghee put it back on flame and Add water. Let it boil nicely. Basically, this helps you extract the ghee left in this mixture. Now strain the water and throw away the mixture. Refrigerate the seived water after it has cooled down. Take out after 2-3 hours you can see a thin film of ghee over water. Seive it out and use it as ghee but dont through the water , use it in place of water while you pressure cook rice. Trust me you would love the rice cooked in this water.
6. Ad this to the Mixture if you are making Dal Kachori. roast the Urad Dal in this mixture after grinding this mixture with 2 spoon of unsoaked dal. and add this to your standard Recipe of Dal Kachori mixture.
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