Homemade ghee is fragrant and adds an incomparable richness to any dish.This recipe makes approximately 850 ml (when in liquid form) of ghee. It can be stored unrefrigerated for 4-6 months or refrigerated for even longer.
The sweet dish from this recipe is my mum’s invention. Many people throw away the residue but you can make a yummy sweet dish out of it. My dad and me used to fight for the sweet dish as the quantity used to be small. Now my hubby also like this sweet dish and always ask for more.
1 kg unsalted butter
pinch of salt
For the sweet dish
Residue left after melting the ghee
2-3 tbsp gram flour/ besan (you can always adjust the quantity of besan according to the residue left)
1/4 – 1/2 cup sugar or to taste
pinch of green cardamon powder
1 tsp coconut powder
Take a heavy bottom vessel and heat it up on a medium heat. Put butter in it.
Allow it to melt and cook.
After sometime froth or scum would appear on the surface pf the butter, remove it with spoon.
Keep cooking till all the froth has risen and bee removed.
Allow to cool and strain the ghee, it will look pale golden in colour. Don’t throw the residue as we will be making a yummy sweet dish from it.
Add a pinch of salt and mix well. This gives the ghee a lovely grainy texture when solidified.
Your ghee is ready.
For the sweet dish take the same pan, add gram flour and the residue together on a medium heat.
Roast gram flour well till it rawness has gone. You can also add a splash of water while roasting.
When roasted add sugar, coconut and green cardamon powder.
Mix well. Your sweet dish is ready.