इतने सारे मक्खन से बनाई ये ख़ास डिश / Ghamu saran / How do you make ghee from butter?
इतने सारे मक्खन से बनाई ये ख़ास डिश / Ghamu saran / How do you make ghee from butter? is a medium Indian recipe that serves 4. 250 calories per serving. Recipe by घमु Saran on YouTube.
Prep: 25 min | Cook: 25 min | Total: 1 hr 5 min
Cost: $13.34 total, $3.34 per serving
Ingredients
- 200 g Unsalted Butter (fresh, high‑quality; will be melted and strained to make ghee)
- 200 g Bajra Flour (also called pearl millet flour; grind to a fine powder for a smooth texture)
- 250 ml Buttermilk (room‑temperature; gives the batter a slight tang)
- 1 tsp Salt (adjust to taste after the batter is cooked)
Instructions
Melt and strain the butter
Place the butter in the saucepan over medium‑high heat. Once melted, continue heating until it foams and turns golden‑yellow. Pour the liquid through a fine mesh sieve into a clean container, discarding any milk solids.
Time: PT5M
Temperature: Medium‑High Heat
Grind the bajra
Add the bajra grains to the mixer and pulse until a fine, powdery flour forms.
Time: PT5M
Sift the flour
Pass the freshly ground bajra flour through a fine mesh sieve into a bowl, discarding any coarse particles.
Time: PT2M
Make the batter
Gradually whisk the buttermilk into the sifted flour until a smooth, slightly runny batter forms. It should have a rubbery consistency.
Time: PT5M
Let the batter rest
Cover the bowl and let the batter sit at room temperature for about 10 minutes so the flour fully hydrates.
Time: PT10M
Heat the ghee
Return the strained ghee to the same saucepan and heat over medium heat until it turns a deep red‑gold color and begins to shimmer.
Time: PT5M
Temperature: Medium Heat
Cook the batter in ghee
Carefully pour the rested batter into the hot ghee while stirring continuously with a wooden spoon. Keep the mixture moving to prevent it from sticking to the bottom. Cook for about 15 minutes, or until the mixture thickens, pulls away from the pan, and has a glossy appearance.
Time: PT15M
Temperature: Medium Heat
Season and finish
Taste the cooked pudding and add salt according to the flavor of the batter (not the ghee). Stir briefly to incorporate, then remove from heat.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 5 g
- Carbohydrates
- 20 g
- Fat
- 15 g
- Fiber
- 3 g
Dietary info: Vegetarian, Gluten‑free (if cross‑contamination is avoided)
Allergens: Dairy
Ingredient Substitutions
- Instead of Unsalted Butter: Clarified butter (ghee) – use 150 g if you skip the melting step
- Instead of Bajra Flour: Jowar flour, Whole‑grain cornmeal (coarser texture)
- Instead of Buttermilk: Plain yogurt thinned with water (1:1 ratio), Milk with a squeeze of lemon juice, rested 10 min
- Instead of Salt: Sea salt, Rock salt
Equipment Needed
- Heavy‑bottomed saucepan
- Mixer or food processor
- Fine Mesh Sieve
- Wooden spoon or silicone spatula
- Mixing bowl
Critical Steps — Do Not Skip
- Straining the melted butter to obtain clear ghee.
- Continuous stirring after adding the batter to avoid scorching.
- Seasoning with salt after the batter is cooked, not before.
Chef Tips from the Video
- Use fresh, high‑fat butter for the richest ghee flavor.
- Grinding the bajra just before cooking preserves its nutty aroma.
- A light drizzle of ghee on the finished dish adds extra shine.
Troubleshooting
The mixture sticks to the bottom and burns.
Reduce the heat to medium‑low and stir continuously; add a splash of buttermilk to loosen.
Lumps form in the batter.
Sift the flour thoroughly and whisk the buttermilk in slowly to create a smooth batter.
The final pudding is too dry.
Add a little more buttermilk (1‑2 tbsp) while cooking and continue stirring.
Storage
Refrigerator: Store in an airtight container for up to 2 days. Reheat gently on low heat before serving.
Freezer: Can be frozen for up to 1 month; thaw overnight in the fridge and reheat.
Room temperature: Best consumed fresh; can sit at room temperature for up to 2 hours.
Make-Ahead Tips
- Prepare the batter a few hours ahead and keep it refrigerated; bring to room temperature before cooking.
- The ghee can be made in advance and stored in a sealed jar for up to a week.
Frequently Asked Questions
What is the cultural significance and history of Alan (Bajra Ghee Pudding) in rural Indian cuisine?
Alan is a nostalgic village snack that children in many Indian heartland villages grow up eating. Made with fresh butter turned into ghee and millet flour, it reflects the agrarian tradition of using locally milled bajra and homemade dairy, celebrating simplicity and seasonal flavors.
What are the traditional regional variations of Alan in Indian cuisine?
In some regions the dish is sweetened with jaggery and flavored with cardamom, while in others, like the one shown by घमु Saran, it is kept savory with just salt. Some families add a pinch of asafoetida or green chilies for extra heat.
How is Alan traditionally served in Indian villages?
Alan is usually served warm on large metal platters or banana leaves, often as a snack for children after school or during festivals. It is eaten with a spoon or rolled into small bite‑size portions.
During which occasions is Alan typically prepared in Indian culture?
Alan is commonly prepared during harvest celebrations, village fairs, and as a special treat for children on birthdays or during the monsoon season when fresh butter is abundant.
What authentic ingredients are essential for traditional Alan versus acceptable substitutes?
The authentic recipe uses fresh unsalted butter, millet (bajra) flour ground fine, and natural buttermilk. Substitutes can include ghee bought from the market, other millets like jowar, or yogurt thinned with water in place of buttermilk, though flavor will differ slightly.
What other Indian dishes pair well with Alan?
Alan pairs nicely with a simple cucumber‑yogurt raita, fresh seasonal fruit, or a cup of spiced buttermilk (chaas). It also complements savory lentil soups like dal tadka.
What are the most common mistakes to avoid when making Alan at home?
Common errors include burning the ghee, not stirring the batter continuously, and adding salt too early which can make the dish overly salty. Also, using coarse bajra flour leads to a gritty texture.
Why does this Alan recipe use continuous stirring instead of letting the batter sit in the ghee?
Continuous stirring prevents the millet batter from sticking to the hot pan and forming lumps. Because the batter cooks quickly in hot ghee, constant motion ensures an even, glossy texture without scorching.
Can I make Alan ahead of time and how should I store it?
Yes, you can prepare the batter a few hours ahead and keep it refrigerated. Cooked Alan can be stored in an airtight container in the refrigerator for up to two days; reheat gently on low heat with a splash of ghee or buttermilk.
What texture and appearance should I look for when Alan is done cooking?
The finished pudding should be thick, glossy, and pull away from the sides of the pan in a smooth ribbon. It should feel slightly firm to the touch but still melt in the mouth.
What does the YouTube channel घमु Saran specialize in?
The YouTube channel घमु Saran focuses on authentic rural Indian cooking, showcasing traditional recipes that use locally sourced ingredients like fresh butter, millet, and homemade dairy products.
How does the YouTube channel घमु Saran's approach to Indian cooking differ from other Indian cooking channels?
घमु Saran emphasizes the cultural stories behind each dish, often cooking with ingredients straight from the village market and highlighting the sensory differences between homemade and store‑bought products, whereas many other channels focus on modern, quick‑fix versions.
Last updated: August 19, 2026
