મલાઇમાંથી એકસાથે ઘી-પનીર-માવો અને માખણ નવી રીત | Homemade Ghee | Shreejifood

હેલો ફ્રેન્ડ્સ, આપણે દૂધની ભેગી કરેલી મલાઈ માંથી ઘી તો બનાવતા જ હોઈએ જ છીએ પણ આજે આપણે ઘીની સાથે ,પનીર , માવો અને માખણ કેવી રીતે બનાવવું એ જોઈશું .સાથે આજે આપણે ઘી પણ એક નવી રીત થી બનાવીશું જેથી એ ફક્ત 4 - 5 જ મિનિટમાં બનીને તૈયાર થઇ જશે .
ફ્રેન્ડ્સ, તમને જો મારો વિડિઓ પસંદ આવે તો એને લાઈક અને શેર કરી આવા જ બીજા નવા વિડિઓ જોવા ચેનલને સબ્સ્ક્રાઇબ કરવાનું ના ભૂલતા.
Today , we will male Ghee , Butter , Mawa (Khoya) and Paneer from malai (Homemade cream).It is very easy to make and it is cost - efficient .Today,I am going to teach you a new method to make ghee , in which the time taken will be reduced as compared to our normal method.
Ghee, also known as clarified butter, is one of the most important ingredients in Indian Cooking. It is usually made from freshly churned unsalted butter that is melted and simmered down to get a clear golden liquid. This video shows you how to make ghee using homemade unsalted butter .
Once you have homemade ghee at hand, you can use it in many ways - from using it to temper Dals, Vegetables, to making Parathas or even many Indian Halwa Recipes. Adding a dollop of homemade ghee to a serving of Steamed Rice or a Hot Phulka elevates even the simplest of homemade meals.
Ingredients & Written Recipe :
Malai (Homemade cream)
Water
Ice cubes
Vinegar
Take malai in a big vessel.
Add around 1 - 1.250 L water into it.
Blend using hand blender for 7 - 8 min.
Put in ice cubes when butter get separated.
Blend it for 2 more min.
Now , take out the butter.
Squeeze out extra water from it.
Wash it with the help of normal water.
Now our white butter is ready , you can store it in fridge up to 1 week.
Heat up the water which was left while making butter.
Add 1 cup of milk into it.
Let it boil for 2 - 3 min.
Add white cooking vinegar and stir it on slow flame.
Strain the mixture in cotton cloth and knot the cloth.
Heat up the remaining butter on high flame.
Switch off the flame when butter melts down and then let it cool.
Keep it in fridge for half an hour as it cools.
Take kadai out from fridge after half an hous.
Make a small hole in it and take out extra water from it.
Now keep it to boil on high flame for 4 - 5 min.
After 4 - 5 min ghee will be ready , now switch off the flame and let it cool.
Strain it and then you can store it up to 3 months.
You can use the white mixture made from as mawa.
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