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Main Course

Home Made Ghee From Cream

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 4 servings

3 cup Cream (Paal paada

Preparation

Step 1
Change the Cream into a mixer jar. Add about two cups of water (preferably cold water) and start the mixer for about one minute. Put it off and again start and follow this procedure for about 3 – 4 times.
Step 2
When Butter and water comes separate, stop this procedure and take the Butter/thick block out. Take Butter out from the mixer and change it into a Cheenachatti.
Step 3
Heat this butter in low flame, stir it occasionally.
Step 4
After some time the butter starts to make bubbles and will disappear automatically. Then the ghee separates from the wastage.
Step 5
When the ghee and wastage form separately, turn off the heat. Allow to cool the boiled mix for some time.
Step 6
Filter the ghee by using a clean cloth or Sieve and store it in an air tight glass bottle/jar.
Step 7
Home made GHEE with cream is ready. This pure ghee can be used for various purposes.
Step 8
Mixing ghee with hot rice is a very Combination.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Home Made Ghee From Cream

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 4 servings

3 cup Cream (Paal paada

Preparation

Step 1
Change the Cream into a mixer jar. Add about two cups of water (preferably cold water) and start the mixer for about one minute. Put it off and again start and follow this procedure for about 3 – 4 times.
Step 2
When Butter and water comes separate, stop this procedure and take the Butter/thick block out. Take Butter out from the mixer and change it into a Cheenachatti.
Step 3
Heat this butter in low flame, stir it occasionally.
Step 4
After some time the butter starts to make bubbles and will disappear automatically. Then the ghee separates from the wastage.
Step 5
When the ghee and wastage form separately, turn off the heat. Allow to cool the boiled mix for some time.
Step 6
Filter the ghee by using a clean cloth or Sieve and store it in an air tight glass bottle/jar.
Step 7
Home made GHEE with cream is ready. This pure ghee can be used for various purposes.
Step 8
Mixing ghee with hot rice is a very Combination.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.