How To Make Homemade Ghee, Clarified Butter
by Tarla Dalal
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No store-bought ghee can ever match the fresh aroma and rich taste of homemade ghee. Many Indians feel satisfied only with homemade ghee, and make it often at home. It is easy to make and can be stored in an airtight container for a long time.
The ghee is wonderful for smearing on rotis and chapatis , for cooking parathas , tempering dal and much more! South Indian love to top their hot rice with ghee before mixing in the sambhar , rasam or chutneys .
This recipe shows you how to make perfect homemade ghee. Make sure you cook it on a slow flame, otherwise it will froth and spill over, and also lose its aroma.
- Put the white butter in an aluminium deep pan, mix well and cook on a slow flame for 20 minutes, while stirring it occasionally and scrapping the sides.
- Strain the mixture.
- Store in an air-tight container and use as required.
Nutrient values (Abbrv) per tbsp
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