Pure ghee is called gawa ghee.

Ingredients:

Milk cream - 5 kg amount

Cold water - 2.5 liters

What it takes to make ghee-

Earthenware pot or massage - 1 (for skimming) shill-pata- (for skimming) wooden spoon or pickaxe- 1 (for skimming)

Method:

1. First take the milk cream and take a clean shill-patta for the milk cream butter. Then take a small amount of skim milk and keep it in the shill-patate. Water cannot be given during butter. Since the amount of cream is high, do not mix everything at once. You have to take the bet with a little bit of cream.

2. Now take a clay pot or massage. In it, take a little bit of bata sar and knead it with a wooden spoon or peg. This process needs to be done as quickly as possible.

3. When it is well kneaded, cream will be made from the cream. Make cream from the rest of the cream in this way.

4. Once the cream is ready, add cold water in it. Water should be given according to the amount of cream. When all the dough of the cream is clear and rises to the surface of the water, remove the cream from the water and discard the water. If it is not possible to do it at once, it has to be done several times.

5. Now put all the cream dough in the middle of a thin muslin cloth and hang it well. If you hang it like this, all the water will come out from the dough of the cream. This should be kept for at least one to one and a half hours.

6. Once all the water is out of the cream dough, heat it in an iron pan in the oven. Make sure that the container in which the ghee is made should be completely clean.

7. Now pour the cream dough in a hot pot. After giving dough, reduce the heat of the oven and keep it on medium heat. After putting the cream in the oven, keep stirring. After stirring for a while, the cream burns and oil starts coming out of it. This oil is your desired ghee. However, ghee has not been made completely yet. When all the cream is burnt and turns black, the ghee will darken and take on a beautiful golden color and a beautiful fragrance will spread from it, then you should understand that your ghee is ready.

8. Now strain the ghee in a clean and dry container. Make sure that the burnt part does not get stuck in the ghee.

9. When the ghee in the pot cools down, put it in a bottle in the morning and store it in the freezer. If you store it in this way, your ghee will stay fine for a long time. * How much ghee you can make will depend on your whipping cream and burning cream. However, it is possible to make 1 to 1.5 kg of ghee from 5 kg of milk.

Caution: Before preparing the ghee, make sure that it is spread on the silt. You can blend with a blender, but it will not be as soft as bata cream. Also use earthenware.

Using steel or other utensils can ruin the cream. At the same time, you have to strain the water well so that there is no water in the cream when you put it in the pan.

Ghee is a very important ingredient in our local cuisine as well as in any Bahari food. If the quality of ghee is good, the taste of cooking becomes much better.

However, the process of making this ghee is not easy. Before making ghee, keep in mind that you have to give a lot of time and energy to make it.

But at the end of all the hardships when you taste the hand-made ghee, all your hardships will be successful.

Thanks to everyone for reading my article