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News India Live, Digital Desk: Easy Ghee Recipe: Homemade pure desi ghee, which is excellent. Be it parathas or lentils, everything seems incomplete without desi ghee. But the trouble of making it … Father, father! Stand near the pan for hours, keep stirring continuously and there is no little eye that the cream burns all the hard work. Due to this mess, many people shy away from making ghee at home, but now you have no need to do all this. Today we have brought you a magical way that you can extract grainy and aromatic ghee in the pressure cooker in just 5 minutes without any hard work, without burning and wasting hours. Believe it, after knowing this trick, you will never make ghee in the old way! Just do these things: Milk cream: 1 big bowl (about 1 week gathered) pressure cooker: 3 to 5 liters of walpani: 1 makes a small glass. Put in the cooker. Keep in mind that after removing the cream from the fridge, use it directly, do not wait for it to melt. The secret of the water: Now add a small glass of water to it. You must be wondering why water? By adding water, the cream will not stick directly to the cooker bottom and ghee will not burn. This is a very important step. Get just a whistle: Now turn off the cooker lid and turn on the gas on high flame. Just wait for a whistle. As soon as a whistle comes, turn off the gas immediately. Do a little patience: After turning off the gas, let the cooker cool automatically. Wait for its full steam, do not hurry to open the lid. See Judu!: When the cooker cools down and you open the lid, you will see that the ghee is completely separated from the cream and the remaining khoya (mawa) is sitting down. Take, your pure, granulated and aromatic desi ghee is ready in minutes! In this way your gas will be wasted, nor time nor the hassle of burning utensils. So the next time the cream is gathered, try this cooker trick and get rid of hours of hard work.