Desi Ghee / Sajuk Tup / Clarified Butter

To make Desi Ghee from scratch, start by collecting milk cream for 10-15 days in an airtight jar, freezing it while collecting. Once you have enough cream, bring it to room temperature, add 1 tbsp of curd starter, and let it rest for 8-10 hours. Then, grind the mixture with chilled water and ice cubes until the white butter separates from the buttermilk. Wash the white butter to remove excess buttermilk, then melt it in a heavy-bottomed pan over low heat, stirring occasionally until it turns golden yellow and nutty in aroma.

Yes, you can use store-bought unsalted butter as a substitute for homemade white butter when making Sajuk Tup. However, using freshly churned butter will give you a more authentic flavor and aroma. Just melt the store-bought butter slowly over low heat, stirring to prevent burning, and follow the rest of the ghee-making process as described in the recipe.

To store homemade Desi Ghee for maximum freshness, transfer it to a clean, airtight jar. It can be kept at room temperature for several weeks, but for longer shelf life, store it in the refrigerator. Make sure to use a clean spoon each time you scoop out ghee to prevent contamination.

Sajuk Tup (Desi Ghee) pairs wonderfully with a variety of dishes. You can use it to enhance the flavor of rice, dal, or roti. It's also great for drizzling over vegetables or using in traditional Indian sweets like halwa or puris. The nutty aroma of ghee adds a rich depth to any dish.

Yes, Desi Ghee is generally considered suitable for people with lactose intolerance. During the clarification process, most of the milk solids and lactose are removed, making ghee a lactose-free option. However, if you have a severe dairy allergy, it's best to consult with a healthcare professional before consuming ghee.