Ghee (Clarified Butter)
Ghee (Clarified Butter) has always been of great importance in Indian cuisine. It plays a major role during rituals like pooja, festivals & also offered as food for Gods. Traditionally it is made from cows milk. Ghee is used in everyday meal for making chappati's, tadka's, dosa's, Indian sweets. I've been preparing it for last 8 yrs now. After coming to muscat I started preparing it with unsalted butter. Its a very easy recipe which needs to be cooked carefully with lots of patience because it may get burnt easily. I am sure many of you love the fragrance of the freshly made ghee, its heavenly!
- Make small cubes of unsalted butter. In a non stick heavy bottom sauce pan add the cubes of unsalted butter.
- On a medium heat melt the butter, it may splutter after a while & resemble a froth, turn down the heat to simmer until ghee separates from the froth & it will develop a brown colored crust at the bottom of the pan.
- At this point carefully shake the pan to prevent the ghee from burning further & switch off the gas.
- The ghee will also have the heavenly aroma of the freshly made homemade ghee (yummm). Keep aside the ghee to cool.
- ghee can be stored for a month at room temperature.