Ghee is a quintessential ingredient used in Indian cuisine. It’s known for the beautiful amber color and its exquisite aroma. Since this divine condiment is so rich, we use this in moderation. Its usually added at the end of the cooking process as a finishing touch to enhance the taste of a sweet or a savory dish.
There is a big difference between melted butter and clarified butter. Ghee is actually the clarified state of butter. It’s a quick process of melting butter until the milk solids are separated, it gets brown and coat the bottom of the pan which gives this clear, golden, honey colored ghee.
Even though Ghee is readily available in stores nowadays, nothing beats the taste of homemade ghee. Many of us think making ghee at home is intimidating, but it’s such an easy process which takes only 15 minutes from start to finish. My mom taught me how to make this delicious ghee at home and I’m happy to share it with you all.
Homemade Ghee – Clarified Butter
This recipe yields – 1 mason jar of ghee
Things you need
- Unsalted butter – 1 log (4 sticks)
- Fenugreek seeds – 1/4 teaspoon (optional)
- Deep non stick sauce pan
- Mason jar or stainless steel container for storing the ghee
How to make ghee?
- Put a log of unsalted butter in a sauce pan
- it doesn’t matter if the butter is cold, room temperature or frozen.
- Make sure you use a deep pan since the butter foams up once it’s melted*
- Put it on a medium heat. It starts to melt slowly.
- It becomes bubbly and yellowish.
- Once it’s completely melted it starts to bubble vigorously and makes this white foam, immediately reduce the flame to low.
- The foam goes down, add the fenugreek seeds. It’s optional but it gives a unique flavor to the ghee.
- Once the milk solids are cooked it starts form a golden crust on the sides and it gets deposited on the bottom of the pan.
- Use a spoon to slightly move the foam to the side, You see this amber color ghee and you can smell the aroma.
- It slowly starts to clear. Now the bottom of the pan looks dark brown in color. It’s a sign that the ghee is ready
- Don’t leave it any longer otherwise it burns.
- Immediately remove it from the fire and let it cool.
- Skim the left over foam.
- Store the ghee in a glass or stainless steel container.
* I like to add the browned fenugreek seeds back to the ghee. Fenugreek has medicinal qualities which keeps the ghee fresh and aromatic.
Look at this beautiful clear ghee! The aroma is so pleasant and truly intoxicating !
Ghee is such an amazing condiment, If you ever get a chance, do try it. A tiny drizzle of melted ghee on your food literally elevates the taste to a whole another level. It is very rich, aromatic and tastes heavenly.
- I have used a stainless steel pan so that the color of the ghee is nicely seen.
- But I advice you to use a non stick pan to make the cleaning process easy.
- From start to finish it takes only 10 – 15 minutes depending on the amount of butter.
- You have to keep your eyes on it from start to finish and cannot leave it unattended.
- In the cold weather ghee solidifies and becomes creamy white in color, it’s normal .
* Ghee is always added at the end of the cooking process to preserve the aroma. Since it’s already in its clarified state it burns quickly. So, when you add ghee to sautéd or stir fried dishes, it is advised you add a little bit of oil or butter with it to avoid it from browning.
These are some of the delicious, sweet and savory dishes I made with ghee.
These recipes are already on the blog take a look 😄
Published by Latha @ savvysouthindian.com
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