Desi Ghee is a type of clarified butter that is used in Indian cuisine. It is made by simmering butter until all the water evaporates and the milk solids settle to the bottom. The remaining golden liquid is then strained and cooled, resulting in a rich, nutty-flavored ghee. Desi Ghee is a staple in many Indian dishes, and is used for sautéing, frying, and baking. It has a high smoking point and is easy to digest.
Proteins
Fats
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Fibre
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1 litre
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
Heat the milk in a heavy-bottomed pan over medium heat.
When the milk starts to boil, add the lemon juice and stir continuously.
The milk will start to curdle and the fat will separate from the whey.
Reduce the heat and simmer for 10 minutes.
Add the yogurt and stir continuously for another 10 minutes.
Strain the mixture through a muslin cloth and discard the whey.
Transfer the strained mixture to a clean pan and add the salt and sugar.
Cook over low heat, stirring continuously, until the mixture thickens and turns golden brown.
Remove from heat and allow to cool.
Store in an airtight container and use as required.
We've got some serious foodies in our community! 31763 users have chowed down on Desi Ghee a whopping 181977 times.
Hungry much? These cities certainly are! Chandigarh, Delhi, Lucknow, Pune, Kolkata are the top 5 cities gobbling up Desi Ghee like there's no tomorrow.
When it comes to Desi Ghee, our users are head over heels in december, but the interest cools down in january.
It's official: Desi Ghee is the food of choice for 19-23 male, with people of >40 BMI also on board.
Enjoy it guilt-free by talking to our nutrition coaches today.