Chitale Ghee

Approx. Rs 668 / KgGet Latest Price

Product Details:

"1000 ml Cow Ghee" refers to a volume measurement of cow ghee. In this case, it means 1000 milliliters (ml) of clarified butter made from cow's milk. Ghee, or clarified butter, is a popular cooking fat in many South Asian cuisines, known for its rich flavor and high smoke point.

This quantity is often used for cooking purposes in households or commercial kitchens, depending on the scale of cooking requirements. Ghee is valued for its ability to enhance the flavor of dishes and is also used in Ayurvedic medicine and religious rituals in some cultures.

Approx. Rs 10,158 / TinGet Latest Price

Product Details:

A 15 kg ghee tin refers to a container holding 15 kilograms of clarified butter. Ghee, also known as clarified butter, is commonly used in cooking and has a high smoke point, making it suitable for frying and sautéing. A 15 kg tin would typically be used in commercial settings such as restaurants, hotels, or food production facilities rather than for household use, as it is a large quantity.

Approx. Rs 696 / KgGet Latest Price

Product Details:

1000 ml Cow Ghee" refers to a volume measurement of cow ghee. In this case, it means 1000 milliliters (ml) of clarified butter made from cow's milk. Ghee, or clarified butter, is a popular cooking fat in many South Asian cuisines, known for its rich flavor and high smoke point.

This quantity is often used for cooking purposes in households or commercial kitchens, depending on the scale of cooking requirements. Ghee is valued for its ability to enhance the flavor of dishes and is also used in Ayurvedic medicine and religious rituals in some cultures.

Approx. Rs 10,158 / TinGet Latest Price

Product Details:

A 15 kg cow ghee tin refers to a container holding 15 kilograms of clarified butter made from cow's milk. Ghee, a type of clarified butter, is commonly used in Indian and South Asian cuisines for cooking, frying, and seasoning. It has a high smoke point, making it suitable for various cooking methods, and it also adds a rich flavor to dishes. A 15 kg tin would be quite large and likely used in commercial kitchens or food production settings rather than household use.

Approx. Rs 668 / KgGet Latest Price

Product Details:

"1000 ml Ghee" refers to a volume measurement of ghee. In this case, it indicates 1000 milliliters (ml) of clarified butter. Ghee is a type of clarified butter that has been heated and separated to remove water and milk solids, resulting in a rich and flavorful cooking fat with a high smoke point.

A 1000 ml container of ghee would typically be used in commercial settings or households with high cooking demands. Ghee is commonly used in Indian cuisine and is valued for its rich flavor and versatility in cooking. It can be used for frying, sautéing, baking, and as a flavorful topping for various dishes.

Approx. Rs 696 / KgGet Latest Price

Product Details:

To prepare a 1000ml jar of cow ghee, you'll need:

• 1 liter (1000ml) of Cow Milk

Here's a general method to make ghee from cow milk:

1. Start by heating the cow milk in a heavy-bottomed pan over medium heat. Bring it to a gentle boil.

2. Once the milk starts boiling, reduce the heat to low and let it simmer. Stir occasionally to prevent the milk from sticking to the bottom of the pan.

3. Continue simmering the milk until it reduces significantly and you start to see a layer of cream forming on top. This process may take a few hours.

4. Once you have a thick layer of cream (malai) collected on the surface, turn off the heat and let it cool down for a while.

5. Skim off the cream carefully using a spoon and transfer it to a separate container. Continue collecting the cream until you have a sufficient quantity.

6. Now, take the collected cream (malai) in a pan and heat it gently over low heat. Stir occasionally.

7. As the cream heats up, it will start to release its fat content and turn into ghee. Keep an eye on it to prevent burning. You'll notice the color changing to golden brown and the fragrance becoming nutty.

8. Once the solids have settled at the bottom and you have clear golden liquid (ghee) on top, turn off the heat.

9. Let the ghee cool down for a while before straining it. You can use a fine mesh strainer or a cheesecloth to strain out the solids.

10. Transfer the strained ghee into a clean, dry glass jar or container. Allow it to cool completely before sealing the jar.

Your homemade cow ghee is now ready to use! Store it in a cool, dry place away from direct sunlight. It can be used for cooking, frying, or as a flavorful addition to various dishes.