Desi ghee Is also a soghat (speciality) of Andron e Lahore and Gujranwala. Desi ghee is made from the cream that comes as a layer of milk when milk is boiled. It is full of fat-soluble vitamins and healthy fatty acids. It is also known as clarified butter. Most of our sweets and halwas are made using desi ghee. It is commonly available in in villages and cities of Pakistan.
- Unsalted butter
- Start by melting the unsalted butter in a heavy-bottomed saucepan or pot over low heat. It is important to use unsalted butter, as salted butter may burn and ruin the ghee.
- Allow the butter to melt completely and then turn the heat up to medium. The butter will start to simmer and bubble as the water content evaporates.
- Stir the butter occasionally and watch carefully as it changes color from pale yellow to golden and then to amber. You will start to see browned milk solids forming at the bottom of the pot.
- Continue cooking until the milk solids turn a rich golden brown and the ghee has a nutty aroma. Be careful not to let it burn or turn too dark, as this will affect the flavor.
- Remove the pot from the heat and let it cool for a few minutes.
- Strain the ghee through a fine mesh strainer or cheesecloth into a clean and dry glass jar. This will remove any remaining milk solids and impurities.
- Allow the ghee to cool completely and then cover the jar with a lid. Store it in a cool and dry place, away from direct sunlight.
Your homemade desi ghee is now ready to use in your favorite recipes. Enjoy the rich and nutty flavor of this traditional Indian cooking fat!
Where to Eat or Drink
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