COOKWITHJAMMY/GHEE

 Ghee- Ghee, good source of vitamin and nutrients. It is used in ayurveda medicine due to its anti-inflammatory property and is prepared by simmering butter. Preparation of  ghee in home is very easy and it tastes too good than store brought. We can store them upto several weeks in room temperature and is good for heart health, arthritis, weight loss etc when used in moderate amount. In india  ghee is used in rotis, breads, chappatis, dosas, sweets, biriyani, religious rituals and in medicine.

INGREDIENTS

1. Milk cream- 1 medium size box
2. Curry leaves/Moringa leaves- 5 springs

COOKING TIME	SERVINGS
1hour	30

INSTRUCTIONS

• Boil milk, after use keep in fridge and collect milk cream when you take them out next time. By doing like this you will get thick milk cream. Collect them in a box and keep in fridge.

• Collecting process continuous for a month and then i make ghee. Take 2-3 scoops of milk cream in blender, add 1/4 cup water and blend them in pulse mode.

• If cream is thick after blending, add little water and blend again in pulse mode. Now you can see the butter floating.

• Make balls and keep them on cold water or if you are going to make immediately then you can directly add to heavy bottom vessel.

• After collecting all the butter, turn on stove and cook in high flame.

• After some time it starts bubbling, keep on stirring in intervals. We can see the milk solids floating on pale yellow colour.

• Reduce to low flame and keep on stirring in intervals. After some time milk solids start settling down and colour changes from pale yellow to brown. Bubbling occurs until water and milk solids are removed.

• We can see ghee clearly. At this stage for flavouring add moringa leaves or curry leaves and stir. keep them for 5 minutes and turn off the flame.

• Allow to cool and fill them on bottles using seize to remove residues.

• Tasty and nice flavoured ghee is ready to use.

TIPS

• Use only heavy bottom vessels to cook as it burns fastly.
• Store milk cream only for a month on fridge and use air tight containers to avoid fungus.
• Dont add too much water while blending as it spills out.
• Moringa leaves adds more flavour than curry leaves.
• Everytime when you take ghee use only clean and dry spoons.
• If you want to make ghee after sometime or next day, then collect butter ball on cold water and keep in fridge.