Making Ghee or Clarified Butter

Ghee is a form of butter. It is known as clarified butter in countries outside India. It is an esssential ingredient of cooking in India to add richness to a dish.

In many countries, ghee is not avaialble easily. However, it can be made easily at home by using the following recipe. Homemade ghee is very fragrant.

Preparation time: 30 minute
Ingredients:
Unsalted butter, 1 kg or milk malai (see notes below)

Preparation

1. Heat a thick-bottomed skillet on a medium flame and add butter. Simmer and let it cook. After a few minutes, the ghee will separate. Remove any froth on the surface of the ghee with a spoon. Cook tilclear ghee is formed.
2. Strain the ghee through a seive the ghee and allow it to cool.
3. Optional: Add a pinch of salt and mix well to give a grainy texture to ghee when solidified. At room temperature it is a solid that can easily be melted if required.

Note:

1. Store unrefrigerated for 4 months or refrigerated for longer.
2. Ghee can also be made by milk malai (cream). Heat the milk and let it cool. Take away the malai from the top and collect it and keep in fridge. Keep collecting the malai foer 10 days. Then prepare the ghee by the above method. The ghee will separate and tasty mawa will left.