Today I am going to take you back to the basics of cooking. This morning after waking up I saw a bowl full of desi malai in my refrigerator and decided to churn some fresh makhan from it. Where would those delicious paranthas and garma garam halwa go without ghee or makhan. Despite of being considered as a bad fat by many of the food experts, I still use a generous amount of ghee in my cooking. Both of these ingredients form an essential part of Indian cooking and are used in almost every cuisine. So, if you are a ghee or makhan lover, just like me, try making pure and fresh ghee or makhan at home and enjoy the richness.
The most important ingredient of a punjabi kitchen. Very versatile and can be used in dals, gravies, paranthas and even cookies. Yes, cookies. I prefer using ghar ka makhan while baking cookies and trust me they turn out mouth melting. Let’s churn some fresh makhan today.
● 3 cups malai
● 2 tsp yogurt
● Ice cubes
1. Take malai in a bowl and add yogurt.
2. Start churning it with a wooden churner.
3. Now add ice cubes and keep on churning till the mixture gets lumpy.
4. Add 2 cups of cold water and churn again till the makhan separates.
5. Collect the fresh makhan in form of small balls in a bowl.
6. Top it on fresh paranthas or spread it on a bread slice. Enjoy.
The flavor and aroma of homemade desi ghee is absolutely fantastic. Desi ghee is considered as a holy ingredient in India and is used even in poojas for lightening diyas and making the pure punchamrut. Why have readymade ghee when you can have pious homemade desi ghee. Let’s have a look at the making.
● 1 kg makhan unsalted
● Muslin cloth
1. Transfer unsalted butter in a non-stick pan. Clean it under running water and throw away all the extra water keeping the unsalted butter.
2. Heat the unsalted butter in a non-stick pan for 45 minutes on low heat or till the moisture evaporates and the milk solids settle. Remove from heat and set aside to cool.
3. Strain the ghee using a muslin cloth. Bring down to room temperature.
4. Serve or store.
The most famous ingredient that can be served in any form and is loved by all age groups. Learn how to make soft crumbly paneer quickly at home.
● 1 litre milk
● 2 tablespoons lemon juice
● Muslin cloth
1. Bring one litre of milk to boil. Immediately add two tablespoons of lemon juice and continue to boil, stirring continously, till the milk curdles and seperates from the whey.
2. Drain and dry the curds cup in a piece of muslin. Dip the potli in chilled water so that it cools down completely. Squeeze out the water again.
3. Place the paneer under a heavy weight so that all the water drains away and the paneer sets in a block.
4. Use the freshly made paneer in sandwiches,curries or eat raw.