Homemade Ghee Recipe
Ghee, or clarified butter, holds a cherished place in Indian cooking. This golden, aromatic liquid is created by melting unsalted butter and simmering it to separate the milk solids, leaving behind a pure, fragrant fat perfect for cooking or flavoring dishes. Whether you make it from scratch using homemade unsalted butter or opt for store-bought unsalted butter, the process remains the same. This guide will walk you through the steps of making your own ghee at home, a versatile ingredient that enhances the flavor of dals, parathas, rice, and much more.
Cuisine
Indian
Course
Side Dish
Diet
Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Unsalted Butter | 500 grams |
Preparation Time
| Time | Duration |
|---|---|
| Prep Time | 0 mins |
| Cook Time | 15-20 mins |
Instructions
-
Prepare the Butter:
Begin by cutting the unsalted butter into small cubes. This will help the butter melt more quickly and evenly when itβs heated. -
Melt the Butter:
Place the diced butter in a heavy-bottomed saucepan and set the heat to medium. Stir occasionally as the butter melts completely. -
Simmer the Butter:
Once the butter has melted, let it simmer for about 5 minutes on medium heat. During this time, youβll notice foam starting to form and the butter beginning to boil. When the foam is moved aside, the liquid underneath should still be a solid yellow colorβthis means the butter needs more simmering. -
Continue Simmering:
Lower the heat to a gentle simmer. As the butter continues to cook, the yellow liquid will gradually turn clear, and the foam will reappear. This is a sign that your ghee is nearly ready. -
Finish the Ghee:
Turn off the heat and allow the foam to settle. When the foam dissipates, you should see the clear golden-brown ghee with the milk solids settled at the bottom of the pan. -
Strain and Store:
Let the ghee cool for a few minutes. Once it has cooled slightly, strain it through a fine mesh strainer or cheesecloth into a clean, dry jar. Store the ghee at room temperature for up to two months.
Tips for Use:
- Cooking: Use your freshly made ghee to temper dals, sautΓ© vegetables, or as a cooking fat for parathas.
- Flavor Boost: A dollop of ghee can elevate steamed rice or a hot phulka.
- Desserts: Ghee is also an essential ingredient in many traditional Indian sweets, including halwa, adding a rich depth of flavor.
Nutritional Information
Note: Nutritional information will vary based on the specific butter used, but ghee is generally a high-calorie fat.
| Nutrient | Amount per 1 tbsp (14g) |
|---|---|
| Calories | 120 kcal |
| Fat | 14 g |
| Saturated Fat | 9 g |
| Carbohydrates | 0 g |
| Protein | 0 g |
Conclusion:
Making homemade ghee is a simple process that results in a product thatβs far superior to store-bought versions in terms of flavor and freshness. The rich, aromatic quality of homemade ghee can elevate your Indian meals and become a staple in your cooking. Enjoy the process of creating this golden delight and use it to add authentic flavors to your dishes!
