Ghee (Clarified Butter) – The Aromatic and Healthy part !! 

Ghee is a type of clarified butter that is prepared by boiling butter and removing the residue. Spices can be added for flavor. Ghee has a long shelf-life and needs no refrigeration if kept in an airtight container to prevent oxidation. The texture, color and taste of ghee depends on the quality of the butter and the duration of the boiling.

Recipe – Ghee (Clarified Butter)

Servings: 4-5 cups of Ghee

Preparation time: 30-45 minutes depending on the water content in the butter

Ingredients:

– 3 Packs of Unsalted Butter (6 cups)
– 1 Cardamom, seeds exposed
– 1 Clove
– 1 small Cinnamon piece
– 2 tsp Fenugreek seeds

Method:

– In a heavy bottom pan over medium heat, put the ingredients.
– Butter starts to melt. Make sure to stir, so that the bottom doesn’t get burnt.
– The foam appears. And after sometime, the bubbles starts. Then the foam disappears completely. There will be lot of bubbles, due to the water content in butter. After sometime, the milk solids appear. Make sure to stir. At this stage, the liquid will be somewhat murky.
– When you see the bottom of the pan, it’s time to take the pot away from the fire. Remember, the liquid is still hot, and will be cooking while cooling. So make sure to stir.
– While cooling, you can see the milk solids & the spices in the bottom of the pan.
– Have a clean & dry glass jar ready with the filter.
– Filter the cooled liquid. And let it cool again. After 6-8 hours, it becomes solid.Ghee has a long shelf-life and needs no refrigeration if kept in an airtight container to prevent oxidation. The texture, color and taste of ghee depends on the quality of the butter and the duration of the boiling.

On this page, each recipe is stored in a FB photo album, explaining the ingredients &/or the techniques used in preparing that particular recipe. The ingredients & the techniques used to achieve each step of the recipe is explained in the description part of each photo. Hope you prepare and enjoy…