Ingredients
The following ingredients have 4 Servings
- 250 Grams Unsalted Butter
- 2 to 3 Stones Rock Salt
- 1 Sprig Curry leaves / Drumstick Leaves
Instruction
- Heat a heavy-bottomed pan and place the butter. (If taken from the fridge, bring the butter to room temperature and then melt, if needed immediately, do it in very low flame). Melt the butter in medium flame to avoid burning. The butter starts to melt and foam appears.
- Once the butter melts completely, the foam subsides. Now bubbles will start to appear, then increase and there will be a sound. At this stage, start stirring so the bottom doesn't get burnt. The sound ceases and the top turns frothy. Switch off the flame immediately and don't boil after this. Now add 2 stones of rock salt, so the residue settles at the bottom.
- When the ghee is hot enough, add 1 sprig of drumstick leaves and let it turn crisp. Now the ghee looks like golden colour liquid and allow it cool down.
- Once completely cooled strain through a filter and store in an airtight bottle. Don't throw away the residue, mix it with rice, sambar or rasam, it tastes soo good.Use this ghee to prepare all types of sweets.
