How to make Clarified butter or Gee.

               Clarified butter, or Ghee, is prized for its rich flavor and high smoke point, making it ideal for cooking. It provides healthy fats, supports digestion, and boosts immunity. Revered in Ayurveda for its healing properties, it is also vital in cultural rituals. Its versatility and benefits make it a valuable ingredient.

Ingredients

1. Milk

2. Salt.

3. Gas

4. Efforts.

5. Water

    Process of making Clarified butter, or Ghee. 

A) Collect the Cream: After boiling milk, take the cream that forms on top. Put it in a container or a one-liter box. You can gather cream for 1–2 weeks. Keep the cream moist and store it in a cool place or in the refrigerator. It will look very creamy. Though tempting, avoid eating it before completing the process. If you choose to eat it as is, it will taste delicious!

B) Take it in a Vessel: Begin by pouring the fresh cream into a clean, deep vessel. Then, add two glasses of water to the cream. Using a blender or a traditional churner, thoroughly mix the contents to ensure an even consistency. Continue blending until the mixture undergoes a noticeable transformation it should gradually turn white, becoming increasingly creamy and thick. As the process progresses, you will observe the formation of a sticky texture, which indicates the development of butter. Once the butter starts separating from the liquid, carefully collect the solid deposits. Transfer them into another kadai, a deep, circular cooking pot often used in Indian cooking, to proceed with the next stage of processing.

C) Stir it Well: Once you transfer the mixture into a Kadai (wok), place it on a medium flame to bring it to a gentle boil. Add a small amount of water to prevent it from sticking to the bottom and ensure even cooking. As it begins to heat up, stir it continuously and thoroughly. This step is crucial to avoid lumps and to ensure the ingredients blend uniformly. 

      Allow it to cook for approximately fifteen minutes while maintaining consistent stirring. During this process, you’ll notice the transformation—gradually, the mixture will release oil and turn into a rich, golden-yellow color. This change in texture and appearance signifies that it has been cooked to the right consistency. Once done, turn off the flame and set it aside to cool slightly before use.

D) Clarified butter or ghee is ready to use. Once the preparation is complete, carefully lift the hot kadai from the stove and pour the golden liquid through a strainer into a clean jar. The aroma that fills the air will be rich and inviting, a testament to its purity and quality. Stored properly, this ghee will retain its flavor and freshness for a long time, making it a versatile addition to your kitchen. You can enhance the taste of rice by mixing in a spoonful while cooking or enrich the depth of any vegetable soup with this delightful ingredient. It truly transforms ordinary dishes into culinary treasures!

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