Desi Ghee / Sajuk Tup / Clarified Butter
by Ria Pai (@riapai009)Sajuk Tup is often made with freshly churned butter from loni, giving it an authentic and homemade taste. It’s a comforting, nostalgic treat that showcases the richness of traditional ingredients, making it an essential part of Konkani cuisine. No
Ingredients
- 6cupmilk cream collected
- Sufficient water to wash white butter
- Few ice cubes
- Few basil leaves
- pinchof turmeric powder
- 1tbspcurd starter
How to make Desi Ghee / Sajuk Tup / Clarified Butter
Making white butter
Collect milk cream for 10-15 days in an air tight jar , freeze while collecting. Once the container completely fills up , bring it into room temperature and 1 tbsp curd starter and allow it to rest for 8-10 hrs.
Grind in batches by adding chilled water and few ice cubes for 2-3 min. White butter and buttermilk gets separated. Wash the white butter to remove extra buttermilk from it.
Wash butter 2 times till the water comes out clean and keep buttermilk aside.
Place the washed loni in a heavy-bottomed pan or a thick vessel over medium heat. Start heating it slowly. Stir occasionally to prevent it from burning.
As the white butter ( loni ) melts, it will start bubbling and frothing. Keep stirring to ensure the butter is evenly heated and doesn't burn at the bottom. After a few minutes, the milk solids will begin to separate and settle at the bottom.
Keep cooking on low heat. The liquid butter will turn golden yellow, and the milk solids will begin to brown. You’ll start to smell the nutty aroma of the ghee when it’s almost ready. Add basil leaves and pinch of turmeric powder for soothing taste.
Once the milk solids turn light brown and the ghee becomes clear, remove the pan from heat. Let it cool for a few minutes. Strain the ghee through a fine mesh strainer or cheesecloth into a clean jar to remove any remaining solids.
The liquid turns from light brown to yellowish cream in colour as it solidifies. Store the freshly made ghee in an airtight jar. It can be kept at room temperature for several weeks or in the fridge for longer shelf life.
Tips & Tricks
Before making ghee, wash the loni (butter) thoroughly to remove any residual buttermilk. This helps in getting clear, pure ghee and prevents it from becoming cloudy or spoiling quickly. Simply knead the loni in water and squeeze out any excess liquid.
Use a heavy-bottomed pan or vessel to heat the loni. This ensures that the butter melts evenly and doesn’t burn.
Cook the loni on low to medium heat. High heat can cause the milk solids to burn quickly, giving the ghee a bitter taste
strain it immediately while it’s still hot using a fine strainer or cheesecloth. This ensures you remove all the milk solids and get perfectly smooth, clarified ghee.
Recipe by
Ria Pai
(@riapai009)
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