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Instant Ghee From Homemade Butter: How To Make Clarified Butter in 5 Mins


Yes, this post is all about instant ghee! Does the idea of instant ghee impress you?

Ever experienced a feeling that your heart is in the mouth, especially while cooking? Or have you ever felt a feeling of restlessness to open a pressure cooker immediately to see the end product of your culinary experiment?
instant ghee in 5mins


My culinary journey got a big star today- well, what decorated my journey was not a cookie experiment, but an instant ghee recipe. Yes, you have heard me right. I usually do not use ghee frequently, but I make homemade ghee (clarified butter) every week from the cream that settles on top of boiled cow's milk every day. This ghee is then used for puja and of course for a few cooking experiments. Yes, I love ghee, but do not indulge in it nowadays, because it is loaded with saturated fat and trans fat. Do you know it raises the risk of triglycerides in your body?
the 5-min ghee

Enough of gheephobia!!

But this post is not about my fear of loading my body with saturated fat, but about quick ghee - yes, the 5-min ghee, as you may call it.

Seriously, you have got to try it to believe the quick  hack. I literally had my heart in my mouth when

What's more, if I say you can make homemade ghee in just 5minutes, that too, from homemade butter.


Doesn't it sound like music to your ears?

the instant ghee is no mystery now


Let's get back to the instant ghee- the 5-min ghee hack!

Well, before beginning with the recipe, I reiterate - for all instant recipes, you have got to have a 2 or 3-liter pressure cooker. You should NOT attempt any such recipe in a vessel of higher capacity unless you gain expertise in using the technique and tricks.

pure ghee- the sunshine clarified butter in 5 mins
Here's a quick post on how to make homemade butter from cream or malai:
I use an electric whisker to whip up malai or cream...keep collecting my weekly stock of cream in a refrigerator...then after a week, I get almost 250-300 gm of cream...remove the cream from the refrigerator ...take a whisker and immediately run it constantly into the cream..may take 10 mins... It will turn frothy and then gradually change into butter, leaving buttermilk as a residue...you may use this buttermilk and turn it into paneer or cottage cheese...just keep it on high flame and it will curdle even without any curd...if you want thicker paneer, you may add curd to the buttermilk :) here you go :) simple 'n easy
how to make butter at home

instant Ghee recipe ingredients

175-250 gm- butter (I have used homemade makhan butter) - please do not try this trick with a higher amount of butter (I had about 550 gm of butter - I cooked it in two batches)
5-7 curry leaves (optional)

Check the video below for step-by-step instructions and watch instant ghee making in real time:

How to prepare instant ghee

Well, the no-fuss  ghee recipe is a breeze to process.

  • Put the butter inside the cooker.
  • Layer a few curry leaves on top of the butter.
  • Cover the cooker with its lid and weight on (whistle).
  • Turn on the flame. Start your timer. I set my timer for 5 mins, though it may take up to 7 mins. But my instant ghee was done in 5 mins.
  • I was quite afraid with this hack and kept pushing the whistle time and again.
  • But you need not do that. Allow the pressure to build and the cooker to whistle.
  • Turn off the flame when you hear a hissing sound - it is when the moisture has evaporated and your ghee is ready.
  • Immediately release the pressure manually.
  • Open the cooker lid to uncover the ghee magic.
  • The sunshine ghee - the mystique golden beauty is waiting to be unfolded!
  • Use a strainer to strain the ghee residue or milk solids.
  • Enjoy instant 5-min ghee and hail the mentor for bringing about a revolution in your kitchen.
How to clean the pressure cooker in an instant after your ghee experiment?
Your cooker is bound to get the ghee residue stuck at the bottom along with some charred milk solids. But worry not! We have a cleaning hack for you.

Just add some water in the cooker along with utensil washing liquid. Pressure cook for 2 whistles. Let the pressure settle. Open the cooker. Remove the hot water or if you can use a cleaning brush to wipe clean. The charred solids will come off in an instant. Isn't that easy?



Comments

  1. I really need to try this out Ravneet..though feeling a little scared ..but seeing your attempt would give it a try

    ReplyDelete
    Replies
    1. Even I had my heart in my mouth before trying this out, but it really works. Just be sure that you do not change the measurements here. It would work perfectly!

      Delete
  2. IIs the process done on high flame throughout?

    ReplyDelete
  3. Thanks for the precise recipe. Ghee came out beautifully in 5 mins. It’s a time and gas saving hassle free way. No mess and no continuous stirring.

    ReplyDelete
    Replies
    1. On high flame? I kept on high with in 2 min whistle came...

      Delete
  4. Tried but but unfortunately not came

    ReplyDelete
    Replies
    1. Sorry for the delay in response. Yes, you need to keep it on high flame. Just make sure your butter does not have too much of whey. If it has, there is bound to be a lot of spewing. So use butter with minimal amount of water/whey/lassi. Do not worry about the whistles. Pressure cook for 5mins and release pressure. Check if done. Else, cook for 2 mins more.

      Delete
  5. Replies
    1. As have stated in my previous message, you need solid butter for this dear. Make butter from amul cream and then use that, ensuring there is not too much of whey or water in the butter.

      Delete
  6. Whether I can follow the same for 100gms of butter?

    ReplyDelete
    Replies
    1. Well, for 100 grams, go with a 2-liter pressure cooker. This should be done even quickly - 3-4 minutes, I guess.

      Delete

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