Added to 1 cookbook
This recipe has been viewed 13252 times
A staple in Indian cooking, the Ghee or clarified butter can be prepared at home with this easy ghee recipe. The thick ghee can be stored in containers and used as desired on rotis, in vegetables or in mithais.
white butter (slightly more than the amount of ghee you want)
- Place butter in medium saucepan over medium-high heat.
- Bring butter to boil. this takes approximately 2 to 3 minutes.
- Once boiling, reduce heat to medium. the butter will form a foam which will disappear.
- Ghee is done when a second foam forms on top of butter, and the butter turns golden.
- approximately 7 to 8 minutes.
- Brown milk solids will be in bottom of pan.
- Gently pour into heatproof container through fine mesh strainer or cheesecloth.
- Store in airtight container being sure to keep free from moisture. ghee does not need refrigeration and will keep in airtight container for up to 1 month.
Other Related Recipes
This recipe was contributed by astrila on 16 Jul 2004
Know more about this member,
Click Here
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe