I was always intimidated with Toop /ghee making till I found this Microwave method in a cookbook that came with my Samsung Microwave. I salute Karen Anand the writer for making it this easy.
Most books in the past told me I need a heavy bottom large vessel, I required to heat it on the gas and watch it till it boils down to the clear liquid Toop. Then was the cleaning part. I don't have a servant so who will clean the messed vessel? It sounded like a laborious process.
So over the years I just assimilated all the tips about Toop making and only recently, that is to be exact, since a month I have finally started making my own Toop. I was inspired by many of my blogger buddies.You will find many blogs giving steps to make Toop from store bought unsalted butter. You could buy the white butter/ Loni/ Benne from the dairy and use it too. But here it is the age old tradition of Indians of saving whatever you can from being wasted. Till I started making my own Toop, I would skim the milk into a tiny bowl, add sugar to it and hand it out to Dad before the morning tea.
Here is how I do it
- I buy 1/2 litre of whole milk everyday, which is enough for 2. I start collecting the skimmed Malai in a 500ml jar on a Monday. This jar goes into to the fridge to which I keep adding the Malai and give a stir in the jar everyday.
- At the end of the week by Saturday I have 250 ml Malai, I keep the jar out and let it come to room temperature, about 2 hrs.
- Then shake it for 15 mins to make butter like this. I learnt it from Manisha's IFR.
- Decant the buttermilk, about 1/4 cup or half cup is what I get. I use it to knead chapati dough.
- Then remove the ball of butter/ Loni / Benne into a 1 litre pyrex bowl.
- Put the bowl with the Malai into the microwave and set the power at high and microwave in short bursts of 2 mins for a total of 8 mins. Till all the water is evaporated and you have just the Toop/ ghee beginning to separate from the solids. It boils vigorously at this stage, do not worry if it splashes out a bit onto the turntable.
- Important: Since Toop/ ghee is inflammable pl. do not go away from the microwave. You have to attend to the entire process, it takes only 10 mins end to end.
- Now let the solids go from white to brown in the next 2 mins.
- Put off the heat and remove it from the oven and put the bowl on a stand or kitchen napkin. Do not keep it on the stone counter directly. The hot bowl might crack if it touches water or any cold surface.
- After the boiling subsides while the Toop/ ghee is still in the liquid stage decant it into a small jar or heat resistant container.
- You should get clear golden Toop like below.
- Tip: The leftover brown solids can be used in masalas when you grind a paste for curries. It makes the curry khamang! (This is a tip that I remember Va Pu Kale the Katha Kathnakar / Storyteller had mentioned in one of his interviews on Doordarshan when I was a only a child and I still remember it, as I was amazed at this man's talent, he was a fabulous Katha Kathankar, an architect by profession and sounded like a fab cook too.)
- Tip: The bowl can be used to reheat leftover curries.
- This way you don't waste even a trace of ghee or the by products of the Toop /ghee making.
- Since the the quantity of Malai collected at home is very little I use this fragrant pure ghee only for my everyday dal and rice.
This is the perfect traditional married to modern processing recipe.
This completely homemade Toop /Ghee from Malai is extremely fragrant and pure!