Traditional Indian Ghee Bilona Recipe (Step-by-Step Guide)
As the winter sun sets over the rustic landscape of rural India, the aroma of ghee bilona wafts through the air, transporting me back to my childhood. The smell of melted butter, the sound of simmering milk, and the sight of golden ghee separating from the butterfat all evoke a sense of warmth and comfort. Ghee bilona, a traditional Indian clarified butter, is more than just a cooking medium - it's a staple in every Indian kitchen, symbolizing love, care, and nourishment. With its rich, nutty flavor and numerous health benefits, ghee bilona is the perfect addition to any meal. In this recipe, I'll share with you the traditional method of making ghee bilona, passed down through generations of Indian cooks. Primary ingredients include 1 liter of full-fat milk, 1/2 tsp of curd, and a pinch of salt. This recipe originates from the Indian subcontinent, where ghee is an integral part of the cuisine, particularly in North Indian and Rajasthani cooking.
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Nutrition Facts & Verification / पोषण तथ्य और सत्यापन
Nutrition Facts पोषण तथ्य
18.6g 24%
13.0g 17%
4.6g 23%
0.9g 0%
38.4g 14%
0.0g 0%
38.4g —
38.4g 14%
32.6g 65%
32.6g 65%
Ingredients
Main Ingredients
Cooking Method
Preparation
Begin by boiling 1 liter of full-fat milk in a large, heavy-bottomed pot over medium heat, stirring occasionally, until it starts to simmer and form a creamy layer on top.
Reduce the heat to low and let the milk simmer for about 10-15 minutes, or until it has reduced slightly and developed a creamy texture. Stir occasionally to prevent scorching.
Churning and Heating
Remove the pot from the heat and let it cool slightly. Add 1/2 tsp of curd to the warm milk and stir gently to combine. Cover the pot with a lid and let it sit in a warm place for 6-8 hours, or overnight, to allow the milk to ferment and separate into curds and whey.
After the fermentation process, the mixture should have separated into curds and whey. Line a strainer with a clean, thin cloth or a piece of cheesecloth and place it over a large bowl. Carefully pour the curds and whey into the strainer and let the whey drain off completely, which may take about 30-40 minutes.
Collect the curds and transfer them to a heavy-bottomed pot or a large saucepan. Add a pinch of salt to the curds and mix well. Place the pot over low heat and cook, stirring constantly, until the curds start to melt and turn into a smooth, creamy butter. This should take about 10-15 minutes.
Continue heating the butter, stirring frequently, until it starts to foam and turn golden brown. This is the stage where the butterfat separates from the milk solids, and the ghee bilona starts to form. Be careful not to burn the ghee at this stage.
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Frequently Asked Questions
How long does the fermentation process take in the Traditional Indian Ghee Bilona Recipe?
The fermentation process takes 6-8 hours or overnight, allowing the milk to ferment and separate into curds and whey.
Why is it essential to stir occasionally while boiling the milk in the recipe?
Stirring occasionally prevents scorching, ensuring the milk develops a creamy texture and doesn't stick to the bottom of the pot.
Can I use low-fat milk instead of full-fat milk in the recipe?
No, it's recommended to use full-fat milk as it's essential for the ghee bilona to have a rich, nutty flavor and to separate properly into butterfat and milk solids.
