Fresh Ghee

Fresh Ghee

You may be thinking whats this? It just preparing ghee procedure. Many of them do not know how to prepare ghee from butter, I bet. They feel that buying ghee from the grocery is well and good. Though they know the benefit of making ghee is lot better than buying it from out side. There may be many brands, advertizing that their brand ghee is just like home prepared. But thats not sure. It does not smell the same. To know the difference of home made ghee and the shop bought ghee, you must try to prepare ghee at home. It is not only good for health, it is fresh and aromatic.
I do prepare ghee at least once a week. We have a habit of eating ghee with rice, idli dosa, pulka , roti or rotti. At least a little ghee should be eaten every day.
Let us see the benefits of eating ghee in our diet.
According to a nutritionist, ghee is good for the nerves and brain. It contain high levels of Omega -6 fatty acids and omega - 3 fatty acids which is ideal for overall health. Ghee is high in saturated fats and it is ideal for  cooking Indian food. It is rich in antioxidants. Ghee helps in digestion of the food. Ghee is good beauty enhancer. In Ayurveda ghee is used as moisture agent. Ghee helps to melt stubborn fat. Ghee has essential amino acids that helps and allows the fat cells to shrink in size. Ghee is good for people suffering from joint pain. It also improves our memory and vision power. Ghee has powerful anti-viral and anti - fungal  properties and strengthens the immune system.
Now lets see how to make ghee from butter. It can be home made butter or bought one. You get good butter packs with Amul and Nandini. They are the one I use most  of the time.

Things Needed : 

Butter : 500 grams pack
A big bowl or pan.

Method :

1. Bring the butter to normal temperature. ( Just take it out from the fridge and keep it out just before 20 minutes).

2. Keep a big bowl on the fire and put butter. Let the flame be medium until it melts completely.

3. Now bring down the flame to very low and keep watching.

4. It melts completely and starts boiling.

5. Stir slowly and let it boil.
6. It starts making a zzzzzzzz sound.

7. Once it is done ( butter turns into ghee) the sound stops.
8. It starts coming up. You can stir slowly.

9. In this process it slowly starts circle in small and the ghee slowly seen through the circles. So it is done.

10. Put off the fire once you see the circle breaking up in middle.
11. Leave it for 1 to 2 minutes and pour ready ghee to a steel box. .

12. Use a Strainer while pouring the ghee to a bowl. (to avoid all the unwanted mixture).

Note :

You should put off the fire once you see the circle breaking up or the ghee may get burnt and smells burnt. You should be very very careful while preparing the ghee. You should be present util its done. You can put  2 to 3 cloves while the ghee is prepared. You can also drop a  Beetle leaf  in the ghee , just after the ghee is done. They add to the aroma. But I do not do that. Plain ghee is fine to me. Just before preparing any sweets I do prepare fresh ghee to make use of it in the sweet. Sweet turns into superb taste. Try it out and let me know How did you like this post. Do not Use a glass or plastic bottle to store the ghee, when it is piping hot. Plastic may melt and glass bottle may break. ( Because of high temperature in the hot boiling ghee). Make sure you use the right brand of butter. Some butter may be used as butter only. Do not try to melt those. In Karnataka Nandini butter we get and it is one of the good brand butter. Try to use " Unsalted Butter ".
Time : 10 minutes.
Serves : according to your need.
One Should Know and  Note:
Ghee has numerous benefits but people with heart disease, high blood cholesterol, diabetes and obesity should avoid or reduce the intake of ghee. 

Rave Unde (Rava Laddu ) 2

Ready to Serve Rava Laddu

Rave Unde or Laddu is one of the traditional and yummy sweet dish. We all loved eating this laddu and even now love it a lot. It ione of the classic dish from olden days. It is simple too. In those days eating sweets were only in a few occasions like festivals or feast and it was very rare. Festivals and feast were the days people made sweets and enjoy eating for weeks. I am saying this because I remember my aunt and at our home my dad prepared this laddu once in a while when they have some reason to celebrate or during a long journey too. These laddus were prepared and taken to relatives house also. Using sugar was a token of richness and great those days. I have seen people preparing coffee and tea with jaggery.
 Ok let me come back to Rava Laddus.  Rava ( sooji, semolina ), sugar and coconut (dry copra or kobbari) are the main ingredients in Rava Laddu. This version of Rava Laddu can be kept for weeks. They will not be spoiled or get fungus. Keeping it in air tight jar or box will help the laddu to stay for long.
 I have given No 2 for this recipe because another type of preparing Rava Ladu recipe already there. Do not get confused.
Lets see the recipe now

Things Needed :

Medium size Rava (Semolina) : 2 Cups

Sugar : 1 1/2 cups
Ghee :   1/2  Cup ( or 3/4 cup)
Dry coconut : 1 ( Small)
Dry Nuts : 2 Table spoons
Cardamom : 3 to 4 Pods
Water : 1/2  Cup

Method :

1. Cut cashew nuts in to small pieces.
2. Cut dry coconut in to small pieces and dry grind it. ( or you can grate it too)

3. Remove the seeds from cardamom and powder it.
4. Keep a big pan on the fire and put 2 table spoons of ghee. Put cashew nuts and fry till they turn brown.
5. Now add raisins and just fry for a second. Add rava and fry till the raw smell disappear.

6. Remove rava from pan. Add sugar and put 1/2 cup of water. Put sugar and mix it well and stir.

7. Stir continuously till it bubbles. Let it bubble for 1 to 2 minutes.( stir you get thick consistency).

8. Add fried rava and mix it nicely and stir 2 to 3 minutes. Stir till it leaves the sides. Put off the gas.

9. Add powdered ( or grated ) dry coconut and remaining ghee. Add powdered cardamom and leave it for 5 minutes.

10. Mix well and prepare laddus. Take a handful of the sweet mixture and press it with your finger to prepare laddu.

11. If you feel its dry and its not able to prepare laddu, add either ghee or hot milk (little by little) and try it.
12. Remember if you use milk, rava laddu may not stay for a long. Better use liquid ghee .

Note :

You must fry rava nicely till the raw smell disappear to get the good taste. Adding more sugar is optional. Adding more ghee adds to the taste of laddu. Fresh coconut can be used instead of dry coconut. Must dry roast the coconut before adding.
The whole preparation Time : 30 Minutes
Serves : 20 to 25 Laddus can be prepared . (size matters).