Make pure desi ghee directly from cream without removing butter, just try this magical trick, granular ghee will be ready in minutes.

News India Live, Digital Desk: The smell and taste of pure ghee enhances the taste of food. If you want to avoid beating the cream for hours and dirtying the utensils, then this “Direct Method” is best for you. In this method, not only the ghee comes out quickly, but there is also less fear of the ghee burning. Easy method of making ghee (Step-by-Step Guide)1. Collect the cream: Store the week’s worth of milk cream in the freezer. 4-5 hours before making ghee, take out the cream from the freezer so that it comes to room temperature.2. Put in the pan: Take a heavy bottom pan and put all the cream in it. Keep the gas flame on medium and let the cream melt slowly.3. Secret Ingredient – ​​’A pinch of salt’ or ‘Lemon’: When the cream starts boiling and thickens, add a pinch of salt or half a teaspoon of lemon juice in it. Benefit: By adding salt or lemon, the ‘solid part’ (Maava) of the cream gets separated from the ghee very quickly and the ghee becomes completely transparent and granular. 4. Let it cook: Keep stirring it occasionally so that the cream does not stick to the bottom. You will see that gradually the oil (ghee) has started floating on top and the white part is turning light brown (golden brown).5. Filter the ghee: When the residue of the cream becomes dark brown, turn off the gas. Let it cool a bit and then strain it through a fine sieve in a glass jar or steel container. Why is this method special? Less utensils: You do not need to dirty the mixer or blender. Time saving: Get rid of the long process of extracting butter. Granular ghee: The trick of lemon or salt gives a wonderful texture to the ghee. Important Tips (Pro Tips) For aroma: While cooking ghee, add 1-2 cloves or a curry leaf. Add it, this will keep the fragrance of ghee fresh for months. Use of remaining mawa: You can make delicious sweets or halwa by adding sugar and cardamom to the brown residue (khoya) that remains after filtering ghee.