Ghee is a Sanskrit word for a clarified butter used primarily in Indian cuisine.Because the preparation of ghee involves heat,it has a distinctive toasted flavor,often described as nutty.Ghee is made by simmering unsalted butter in a large pot until all water has boiled off and protein has settled to the bottom.Ghee nutrition has been used in Indian cooking for many thousands of years.Because it is considered pure,ghee has great religious significance.It is used in all Hindu ceremonies,burned in every temple lamp.Ghee has a longer shelf life than standard butter.Making ghee is simple and fun when done carefully.This recipe was given to me by Usha aunty.Thank You!
Unsalted Butter - 1 kg
Optional - Fenugreek seeds,Sea salt.
1)Take a deep bottomed vessel.
2)Melt the butter in sim and then continue to cook it over moderate heat.
3)Foam will rise and slowly turn brown and settle down.
4)The foams will start to cease slowly with very little bubbles.
5)The butter by now would have taken the colour of pure gold with very rich aroma.
6)Allow the ghee to cool,then pour through a fine sieve or muslin cloth and carefully transfer to a container.
7)Add the optional ingredients at this point(I do not like any additional flavor so I don't add anything).The ghee solidifies when cooled.
1)Store your home made ghee for more than 1 year.(Don't have to refrigerate).