Ghee (Clarified Butter)
Recipe type: Tips
Ghee is a very integral part of a South Asian household. It is used for cooking and religious functions. The flavor, the aroma is so distinct and there is not a substitute for it. Clarified Butter in Hindi is called Ghee (घी) and in some of the other languages: Nepali: घ्यू ghyū, Urdu: گھی ghī, Bangla: ঘী ghī, Marathi: Toop (तूप), Kannada: ತುಪ್ಪ tuppa, Tamil: நெய் ney, Telugu: నెయ్యి neyyi, Somali: subaag, Arabic: السمنة. Little known fact is that Ghee / Ghi (or similar) is also used in a lot of other parts of the world like Egypt, Morocco, Ethiopia to name a few. Make some home made Ghee (Clarified Butter), put a blob on your food the next time and enjoy!
- Unsalted Butter
- Take Unsalted Butter and put it in a heavy-bottomed pan on medium heat.
- Allow it to melt and come to a boil.
- Once it starts boiling, reduce the flame to a low and allow it to froth/foam.
- Keep stirring to make sure it does not burn at the bottom.
- Once there is a golden brown layer at the bottom, turn off the flame.
- Tip: take a tablespoon of water and pour it into the pan on the ghee. It will bubble and all the foam will dissapear.
- Allow it to cool down.
- Sieve it into a clean, dry jar or container.
- Allow it to come down to room-temperature and store.
1. Make Ghee in bulk and pour into small containers. Keep one in use out and rest in the refrigerator for longer shelf-life.