Homemade Ghee from Butter

No. of servings:  Multiple
Preparation Time:  5 mins	Cook Time:  30-40 mins

The most rewarding aspect of any cooking is the outcome.  This is one effort that will keep rewarding many other endeavors for a while.  Topped with a dollop of this golden ghee, the flavor of any dish enhances manifold!

Watch the video for exclusive tricks! Check out the recipe for special tips!!

Ingredients:

• Butter - 2 lbs
• Betel/Paan leaves - 8 to10
• Cloves - 4
• Cinnamon - 1 small pc
• Fenugreek/methi seeds - quarter tsp
• Salt - 3 pinches
• Jaggery (or) palm sugar - 1 small piece

Method:

• Put the butter in a heavy bottom vessel and set at medium heat ('Soup' mode in IP till it is done)
• Wash the betel leaves and dry thoroughly.  Let it air dry too after wiping it down.  Very important as even one drop of moisture can cause havoc when put in hot oil later!  
• Keep observing.  You will hear continuous crackling and bubbling noises (see video below)
• Turn down the heat 'as soon as' the crackling noise subsides
• When the crackling subsides (see video), start putting in the betel leaves one by one (as shown in video).  Be careful doing this!  
• Turn off the heat
• Put the cloves, cinnamon, methi seeds and salt
• Strain it into another vessel
• The fried betel leaves are crunchy and yummylicious to eat "as-is" after they cool down for 10 mins!
• Let the ghee cool down to room temperature (for about an hour)
• While still in liquid form, pour it into the container for storing
• Do not disturb this until next day
• Add the piece of jaggery
• Wonderful, aromatic, grainy, golden ghee will be ready to use, enhancing the flavor of many dishes!
• Clean up:  The pot in which the ghee is made and the pot it is strained into, will have a lot of ghee left in them.  The easiest way to clean is to boil rasam or sambaar in those pots.  This pulls out all the ghee without any mess or wastage! 

Tips and Tricks:

• Turning down the heat at the right time is very important.  If not, the ghee will overcook and turn brown
• Betel leaves give a nice aroma to the ghee and it stores well for a long time without giving old smell
• Jaggery will sink to the bottom and stay there without dissolving till the end.  This doubly ensures the longevity of the ghee in storage
• Cloves, cinnamon, methi seeds and salt give it a nice hint of flavor
• All these above steps guarantee golden-colored ghee that is grainy in texture!  
• If ghee is not heated properly, it will end with gooey, waxy margarine (dalda) looking ghee that is not very appetizing

Pictures: 

Final Outcome: