News India Live, Digital Desk: Extracting ghee from cream at home is a task of patience. Often it takes hours to make ghee in a pan and the vessel also gets burnt. But have you ever tried making ghee in a pressure cooker? This ‘desi jugaad’ which is going viral on social media has made the kitchen work very easy. Just one special ingredient and your granular, aromatic ghee is ready in a jiffy! The ‘Secret’ Method of Making Ghee in a Pressure Cooker Generally, there is a fear of burning the cream while boiling ghee in a pan. In a pressure cooker, this process is not only faster, but the quantity of ghee is also obtained. This is the magic ingredient: To separate the ghee quickly and get a wonderful aroma, all you have to do is add a pinch of baking soda to it. How does this hack work? Step 1: Put the reserved cream in the cooker and add a little water to it. Step 2: Now add a pinch of baking soda to it. Soda helps in breaking down the proteins of the cream quickly, thereby allowing the ghee and mawa (khurchan) to separate immediately. Step 3: Close the lid of the cooker and let it cook for just one whistle on medium flame. Step 4: Open the cooker after the pressure is released. You will see that the ghee has started floating on top. Now boil it on high flame for 2-3 minutes until the foam goes away and the ghee becomes transparent. 3 tremendous benefits of this method: Gas saving: The work which used to take 45 minutes, will now be done in just 10-12 minutes. The vessel will not burn: Unlike a pan, the cream does not stick to the bottom of the cooker and burn, which makes it easy to clean. Granular texture: Due to the baking soda, the ghee The texture is grainy like market and the color is golden. Pro Tip: What to do for fragrance? If you want the fragrance of your ghee to reach the neighbors, then add a green cardamom or a small piece of cinnamon in it while boiling. This increases both the taste and shelf life of ghee.