This Ghee recipe is going to be slightly adjusted, I am to try to get the flavor and texture that I really like, which is a richer, grainy, runny texture with nutty aroma and flavor.
To make like it's very easy, we just have to cook 30 seconds more than normal. It takes 20 minutes, so I will cook it 20 minutes and 30 seconds, which changes whole perspective of it and the liquid Ghee becomes rather caramelized and when it becomes solid it will be Golden, grainy, runny, richer with nutty aroma because of the crystallization of fats and cooking time.
Cooking time 20 minutes
1 kg unsalted Butter
How to Make:
Make an even piece of room temperature Ghee block, transfer to a pan and let it melt on medium heat, stir lightly to melt the butter evenly.
After melting evenly and starting to boil properly, adjust the heat to medium to low to over burn it.
Let it continue boiling until the milk solid and clear Ghee separates, basically milk solid caramelizes and when we mix it with a ladle we see the clear Ghee liquid dropping,. To make it richer and tastier cooked until the milk solid caramelises to a bit more darker color and then your ghee is ready. You can make it between 18 to 20 minutes.
The key to making proper Ghee is not to mess with it too much during the cooking time and as soon as you are sure that the Ghee is done then move off the heat and you will have delicious Ghee ready for your pantry.
Ghee is used either as a cooking fat or as a spread on warm foods. In both cases, this grainy, runny, or separated texture disappears in a matter of seconds. I have a few videos in Pabs Kitchen that I used ghee, check it out.
Ghee lasts for up to a year in room temperature and has a high smoke point so healthy fat for cooking. If any case you start to detect an off flavor, scrape off the top level, and store it in the fridge instead.