Butter and Ghee are integral ingredients of Indian cooking. They are not only used in cooking but also in a lot of religious Hindu ceremonies. Ghee is considered a "sacred" ingredient.
Ghee is used more extensively than butter atleast in my home. During most of my childhood days, my grandmother always made ghee and sent it to us. My grandparents had farms and they had buffaloes(not the American buffalo) and cows among other animals. So the ghee was pure, fresh and unadulterated, always. I remember my grandmother, meticulously skimming off the cream that forms a layer after boiling milk. She would then save the cream for some days, then churn it, extract the butter. That butter would then be turned into ghee. Then in my teenage years, my mom started making her own ghee which was because of the fact that grandmother wasn't keeping well.
I never ever remember seeing a package of the Amul butter or any store bought butter or ghee in our house. Even now, my mom makes her own ghee. In fact, the first time I used a "stick butter" in my life was when I came to the U.S.
So as you can all tell, I am very happy to host this month's JFI as ghee does hold a special place in my heart.
With ghee, I made an Andhra favorite, "Sunnundalu". This is also one of the specials I made today hence it is Dushera tomorrow. These are so simple to make but it still is so very delicious.
- 1 measure urad dal
- 1/2 measure sugar
- Approximately 1/4 measure freshly made ghee
- Caradamom powder
- One frying pan
- One mixing bowl
- Dry roast the urad dal on low heat until golden brown, toasty. Stir often while doing it.
- Powder the urad dal until very fine in your favorite grinder.
- Powder the sugar until very fine.
- Mix the roasted urad dal powder, the sugar and the caradamom powder with your hand until well combined.
- Add ghee slowly in installments and mix the flour, sugar mixture while doing it until it the ghee is absorbed so that you can make balls with it.
- Make round balls of the laddu and savor as dessert!