Contrary to popular perception, ghee is one of the most essential and healthy ingredients of Indian cuisine, says Naini Setalvad
HOW TO MAKE GHEECollect the cream of the milk for a couple of days. Heat it and set it into curds. When set, transfer to a large bowl and churn it for 5-10 minutes. Pour one and half glasses of ice water and you will find that the cream coagulates into butter. Separate the buttermilk that is released from the cream on churning. Heat the butter over fire till it melts and all the water in it dissolves and you get a clear fluid.
Sieve the fluid and you have fresh ghee!
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