I love ghee!! I have grown up enjoying it in various items, be it simple ghee samosa (a dollop of ghee in a chapati pocket) or gol ghee (jaggery and ghee) to eating it with puran poli, khichdi and dal rice. I thought ghee is predominantly used in gujarati cooking, but now as I explore and research Indian recipes, i saw that it is extensively used in punjabi cooking as well and possibly other indian cuisines.
It is used heavily in making many indian sweets and some savoury snacks as well.
Some of my friends me how I make ghee, so this post is for them :)
Ingredients:
4 sticks of unsalted butter
Method:
heat butter at room temperature (preferably) and heat it or cook it on medium flame till the protein part separates out and you see transparent clarified butter as you can see in above picture.
it takes approximately 20-25 minutes
stir every few minutes as you don't want the ghee to stick at bottom.
the trick is to know when to switch off the gas, and that is when the butter appears transparent. Sometimes there will be foam at top, but if the butter below is transparent take it off the flame.
You have to keep in mind that the hot butter continues to cook even after you remove it from flame, so once it starts getting clear take it off the flame.
sometimes you may end up with slightly dark coloured ghee, but it should taste fine.
Lastly, once its cooled slightly, strain it. I have a tea strainer that I use specifically for this.
Enjoy!!
Note:
- Any brand unsalted butter works just fine.
- try making smaller batches initially, and once you get the hang of it make bigger batch :)
- The protein residue can be used while making dough, or in items with onion tomato gravy or add some sugar and couple table spoon flour, roast the mixture for a few minutes so flour is cooked and enjoy the sweet :)
Printable Version: Ghee recipe
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