Ghee (Clarified Butter)


I love Friday mornings, knowing the weekend just began and so much to look forward to. I always wake up earlyon the weekends, and love to be up much before the rest of the house is up. I spend some time with the plants, cleaning, and then get into the kitchen to get the cooking started. 

This weekend i prepared Gulab Jamuns, brought back all my childhood memories (thats going to be different post). I called up Amma, and took down the recipe. I was running out of one ingredient ‘Ghee’ or clarified butter. I have watched Amma make Ghee at home many times, but dont know why i have never tried this until now. With just one ingredient and some patience you have your very own Homemade Ghee, which cant replace any store brands. More over its the satisfaction of preparing it on your own.

I prepared a small portion, since it was my first time. Its stored in a glass bottle, and i keep going back to the kitchen to smell it.


Unsalted butter-125gms


Heat butter in a non stick saucepan in medium heat. Once the butter has melted, turn the heat down. Stir in regular intervals. A white scum will form on the top, this is the milk solids which needs settle as residue. Continue cooking this until all the residue has turned a slightly deep golden brown. Turn the heat off, and sieve it. Discard the residue and store the ghee in a glass jar. This will keep well on the counter top.


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