Technically, Ghee is a clarified, unsalted butter with the milk proteins removed. Ghee is very important in most of Indian dishes and sweets. Also, homemade ghee is very special for any pooja and offerings during festivals.
- Prep time – 10 mins
- Cook time -15 – 20mins
- Total – 30 mins approximately
- Yields – 2 cups
- Unsalted butter – 16 oz / 1 pounds / 500gms
- Sugar -1/2 cup
- Water – 1/4 cup
- Ghee -2 tsp
- Cardamom powder -1/4 tsp
- In a heavy bottom saucepan, cut the butter into cubes or simply place it.
- Heat the butter over medium heat and keep stirring till the butter melts completely. Then Reduce to a simmer.
- Cook for about 10-15 minutes. During this time, butter goes through various stages:
- Stage 1: Boiling. Butter melts completely
- Stage 2: Starts bubbling
- Stage 3: Foaming: The butter will turn yellow in color and white foam will start to form on the surface.
- Stage 4: Foam dissolves and milk protein starts seperates
- Stage 5: Reddish brown pieces of milk solids get settles at the bottom
- Keep stirring in between till crystal clear bubbles are formed. here the ghee is prepared.
- Let cool slightly for some time and then slowly pour through the wire mesh strainer lined with layer of cheesecloth. So that the small bits of milk protein also get filtered.
- Ghee will last up to a month at room temperature or even longer in the fridge. I typically store half of mine in the fridge, just to me safe.
- The ghee turns to slightly yellowish solid once cooled completely.
Ghee is much more flavorful and healthier than butter. Enjoy!
- Use only the unsalted butter to avoid salty ghee.
- Prepare ghee on medium flame to avoid burning of ghee.
- Keep stirring till crystal clear golden liquid is formed. few butter needs more time as it depends on amount of water content present in butter. So, time varies.
- finally, store ghee in airtight container. ghee stays fresh months together, just do not get in touch with moisture.
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