Our Special Recipes With Ghee And Butter
Ghee Rice Recipe
To make ghee rice with half a kilogram (500g) of Basmati rice, you'll need:
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500g Basmati rice
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4-5 tablespoons Sri Ganapathi Ghee (clarified butter)
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1 bay leaf and 4 cups water
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3-4 cloves of garlic, minced
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1 large onion, thinly sliced
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Whole spices (2-inch cinnamon stick, 4-5 cloves, 3-4 cardamom pods)
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Salt to taste
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1 teaspoon cumin seeds
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1/4 cup fried cashews and raisins for garnish (optional)
Soak Basmati rice for 30 minutes, then drain. Heat ghee and add whole spices in a large pot. Sauté onions until golden, then add ginger, garlic, and chilies. Stir in the rice, and add water and Salt. Boil, then simmer, and cover for 15-20 minutes until cooked. Fluff with a fork, garnish with cashews, raisins, and coriander. Serve this aromatic ghee rice with your favorite dishes!
Carrot Halwa Recipe
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500 grams carrots (grated)
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4 cups full-fat milk
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1/4 cup Sri Ganapathi Ghee (clarified butter)
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1/2 cup sugar (adjust to taste)
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1/2 teaspoon cardamom powder
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Chopped nuts (almonds, cashews, pistachios) for garnish
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Raisins for garnish (optional)
Heat ghee over medium heat in a heavy-bottomed pan or kadai, adding grated carrots to sauté until softened and aromatic, about 5-7 minutes. Pour in milk and let carrots simmer on medium-low heat, stirring occasionally. Cook until the milk reduces and carrots soften (about 30-40 mins), and add sugar and cardamom powder. Continue cooking until it thickens to a pudding-like consistency, with ghee releasing from the sides. Remove from heat, garnish with nuts and raisins, and serve warm or cold. Indulge in this delightful, traditional Indian dessert!
Ghee Mysore Pak Recipe
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1 cup besan (gram flour)
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1 cup sugar
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1 cup Sri Ganapathi Ghee (clarified butter)
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1/4 cup water
In a pot, warm ghee on low heat. Mix besan into the ghee, stirring well to avoid lumps. Roast it gently for 8-10 minutes until it smells nice and changes color slightly. Meanwhile, in another pot, boil sugar and water for the syrup. Once besan gets roasted, stir the syrup gradually to avoid lumps. Cook on low heat until it thickens and leaves the pan's sides, taking 5-7 minutes. Quickly spread it onto a greased plate, let it cool briefly, then cut into squares. Once completely cool, enjoy your tasty Ghee Mysore Pak.
Gulab Jamun Recipe
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1 cup milk powder
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2 tablespoons all-purpose flour (maida)
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A pinch of baking soda
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1 tablespoon Sri Ganapathi Ghee (clarified butter)
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3-4 tablespoons milk (approximately) to make the dough
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Sri Ganapathi Ghee or oil for frying
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For the Sugar Syrup (Rose-flavored syrup)
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2 cups sugar and 2 cups water
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A pinch of cardamom powder/ Rose water (Optional)
To prepare Gulab Jamun, mix 1 cup milk powder, 2 tbsp flour, a pinch of baking soda, 1 tbsp ghee, and a bit of milk for soft dough. Shape small balls without cracks. Fry them in ghee/oil until golden. In another pot, boil 2 cups sugar and 2 cups water for syrup; add rose water/cardamom powder if you like. Once fried, soak the balls in the warm syrup for an hour. Serve with nuts if desired. These soft, sweet balls soaked in fragrant syrup are a delightful Indian dessert, perfect for celebrations and treats.