Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Salt | 1 tsp (6g) | 0 |
| Ghee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup ghee ( clarified butter )
- 1 cup whole milk
- 1 pinch of salt
Directions
In a saucepan, heat the ghee over low to medium heat until it melts completely.
Gradually add the whole milk to the melted ghee, stirring constantly with a wooden spoon or spatula. The milk and ghee should blend together to form a smooth and creamy mixture.
Continue cooking the mixture over low heat, stirring occasionally, until it thickens and reaches a creamy consistency. This typically takes about 10–15 minutes.
Add a pinch of salt and stir to enhance the flavor.
For a smoother texture, you can use a whisk to further blend the eshabwe until it becomes velvety and uniform.
Remove the saucepan from the heat and let cool slightly before serving.