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Ghee|Clarified butter

Homemade ghee has a deep flavor and richness. It is an integral part when comes to making Indian sweets. Its high smoking point makes it better for tempering curries and gravies. Ghee is also used for dabbing on Rotis and drizzling over rice with lentils, Pulao and Biriyani for its exquisite deep flavor. A dollop of ghee transforms simple Rasam or dhal into an elixir.


Ghee is widely used in Indian cooking and making ghee at home is easier and quicker than you think. Unsalted Butter is the only ingredient needed to make ghee at home. Store-bought ghee doesn’t have the flavor, aroma and is double the cost.

Ghee is made by melting good quality butter. I use Butter bought from store, made butter a couple of times at home too but its convenient to use store-bought butter, hopefully soon, I’ll post the recipe of homemade butter.

2 sticks of butter (1 cup) yields about 220 grams or 8 oz of ghee.


Over medium low heat, place butter in a thick bottom or non-stick pan. As the butter begins to melt, it changes color from pale yellow to a golden yellow and bubbles up forming a froth with fat solids. Gently, using a spoon or spatula, mix the butter as it changes to darker shade of yellow. The froth gradually fades and the ghee appears clear (dark yellow) with brown milk solids at the bottom, the aroma changes from melting butter to a richer fragrance, this is the time you can either remove ghee from heat or take it to golden brown color stage (my preference). The ghee goes from perfectly done to burnt stage in seconds and will result in a ghee with burnt milk solids, so do not leave it unattended.

Once the ghee is warm, you can either strain it using a sieve or transfer it to a sterilized dry container. As the ghee cools down, the milk solids settles at the bottom (which can be later added to sambhar, rasam or kootu for extra flavor). Store at room temperature.


Happy Cooking.

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December 2017
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