Ghee - Clarified butter
Recipe type: Ghee
Cuisine: Indian
Cook time: 
Total time: 
Serves: 12 ounces
Ghee is the Indian essential item of the kitchen. It is used in vegetable entrees and can also be smeared on rotis. Ghee is a healthy fat.
  • 16 ounce of cream butter
  • 1 tbsp of salt
  1. In a heavy bottom pan, add the cream butter and let it melt on medium flame.
  2. Let all the cream butter melt slowly.
  3. Once the cream butter is melted, it slowly begins to boil.
  4. Keep stirring the cream butter and release the cream butter stuck on sides.
  5. You will get the froth once the cream butter comes to a rolling boil.
  6. Add salt at this point and reduce flame.
  7. Keep stirring, the froth begins to reduce after about 10 mins of boiling.
  8. Once the froth is gone and the butter looks golden brown, turn off the flame.
  9. The ghee is ready!
  10. Bring the Ghee to room temperature.
  11. Use a cheesecloth or strainer to remove the leftover milk solids.
  12. Then transfer the Ghee to an airtight container and store at room temperature.
If you have a betel leaf handy, add it once the cream butter comes to a rolling boil. This will make the ghee grainy and delicious.
Recipe by When chai met biskit at