Homemade Ghee / Neyyi / How to make Indian Clarified Butter

 

 
Ingredients:-

Unsalted Butter- 2 lbs
Curd / Yogurt -2 tbsp ( adding curd give nice flavorful and will help stay so for a longer time)



Method:-

Place the butter in a heavy-bottomed pan or kadai and melt on medium -low heat,keep stirringin between.The butter slowly melts down,keep stirring.
Once it has melted down completely,allow the butter to boil and it will form a thin foamy layer on top with the light yellow liquid on the bottom.


Now add  the 2 tbsp of thick curd do not mix and when u add the curd ,there will be lot of bubbling and gurgling.Don't panic.Reduce the flame to low, uncovered and undisturbed for 30 minutes until milk-solid on the bottom of the pan turn from white to beige-brown,and butter on the top becomes transparent like clear water.

This is the signal to turn of the heat.Please take caution not to burn the bottom part.

Remove the ghee from the heat and let it cool.


After its cool down,strain the ghee through stainer in a air tight container,keep that brown thing for later use.

Godavari or Netuppu :-

Actually that brown thing is called Godavari or Netuppu and this godavari u can it 3 ways.Godavari in our or our home town all will eat.For this me and sister and bother will fight for this.that much we love this.Kid will like this.

Heat the pan brown thing and 1 cup of milk mix well.

Now bring to boil,boil for 10 minutes.
Now add the 1 tbsp of curd and salt stirring well.Boil it and u can it became curdle and water.

Boil till the water is evaporates,it became semi dry.Switch off the flame.


Serve with  hot with plain rice and mix, eat it.



Or take godavari mix with sugar  and eat it with rasam rice or curd rice. - tastes really good.


Either u can eat with rice and godavari ,salt mix together  eat it.Give this for small kids they will like it.

Note:- Adding curd give nice flavorful and will help stay so for a longer time.