dd 1/4th cup of water to the cooker and cover it with weight. Heat on a high flame. If you get the first whistle between 1 and 2 mins, your PC is perfect for an OPOS start.
In a 2L pressure cooker, add butter and cover with the lid. Put the whistle on.
Cook for 5-7 minutes on high. It will whistle every 8 to 10 seconds.
When there is no whislte for 30 seconds or so, then it means that all moisture in the butter is evaporated. When you hear a cracking sound, turn off the flame and let the pressure settle down
Open the cooker after 15 minutes. The ghee is ready with zero effort.
I use the pan to make rasam.
Please make sure to remove the ghee from the pressure cooker immediately after the pressure has settled down as you don’t want the water to be formed on the lid after it had cooled completely. Remember our science lesson – condensation will happen and water droplets will be formed on the inside of the lip. You DONOT WANT ANY WATER in the ghee for longer shelf life.