Homemade Ghee, to be used in the desserts and other dishes for the feast, and yogurt or curd used for the curd rice dish, were my two prelim tasks to be completed 2-3 days before the day of the feast. Since the days are getting a bit colder here, after adding the spoonful of yogurt culture, I placed the container inside the oven, overnight. I didn’t warm the oven, but just kept the oven light on.
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For the homemade ghee, I had used 4 lbs of unsalted butter from Sam’s club. I got about 4 jars (standard 16Oz ) of pure Ghee. This was the key ingredient in my dessert preparation, and of course it lasts for several months, if refrigerated.
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