Today’s post is about Homemade ghee recipe / How to make ghee from butter, though seems to be simple, this ghee plays a very significant role in Indian cuisine. Starting from tempering rasam, sambar, ghee topped pongal, ghee sweets etc.., the use of ghee is endless. Ghee (clarified butter) is made by melting butter until all the water content evaporates and it is widely used in Ayurveda too. Usually I used to make ghee from home made butter, but nowadays due to time constraints and laziness, I stopped collecting malai for butter. Checkout my video also for more detailed recipe…..
How to make ghee from butter
Checkout youtube video below with step wise instructions
Homemade Ghee Recipe | How to make Ghee from butter
Recipe Cuisine: Indian | Recipe Category: Homemade / Condiment
Preparation + Cooking Time : 15 Mins | Makes : 1 /2 cup
- Unsalted Butter – 250 gms
- Rock Salt – 2 to 3 stones
- Curry leaves / Drumstick Leaves – 1 Sprig
1. Heat a heavy bottomed pan and place the butter. (If taken from fridge, bring the butter to room temperature and then melt, if needed immediately, do it in very low flame). Melt the butter in medium flame to avoid burning. The butter starts to melt and foam appears.
2. Once the butter melts completely, the foam subsides. Now bubbles will start to appear, then increase and there will be a sound. At this stage, start stirring so the bottom don’t get burnt. The sound ceases and the top turns frothy. Switch off flame immediately and don’t boil after this. Now add 2 stones of rock salt, so the residue settles at the bottom.
3. When the ghee is hot enough, add 1 sprig of drumstick leaves and let it turn crisp. Now the ghee looks like golden colour liquid and allow it cool down.
4. Once completely cooled, strain through a filter and store it an air tight bottle. Don’t throw away the residue, mix it with rice, sambar or rasam, it tastes soo good.
Use this ghee to prepare all types of sweets.
How to make ghee from butter
1. Use unsalted butter, else the ghee tastes salty.
2. If the butter is taken from fridge, bring it to room temperature and then melt butter.
3. If needed immediately, melt the butter in very low flame to avoid burning smell.
4. Stirring the butter in the middle is important else the bottom gets burnt and the ghee smell bad.
5. Also cook (melt) the butter properly till end or else there will be a raw smell and the ghee spoils quickly.
6. Addition of rock salt is important, so the residue settles in the bottom easily.
7. Curry leaves / drumstick leaves lends more flavour to the homemade ghee recipe, also it keeps the ghee stay good for a long period.
8. Don’t throw away the ghee residue, mix it with plain rice, dal, rasam, sambar etc, it tastes too good.
9. Don’t use wet spoon as the moisture content spoils the ghee .
10. Shelf life of this ghee is 45 days without refrigeration.
11. It turns into yellow colour semi-solid once cooled. The colour and texture of ghee depends on the type of butter used.
12. Instead of curry leaves / drumstick leaves, 1/2 tsp of methi seeds can be added. It adds more flavour and helps to retain the aroma of ghee.
Homemade Ghee Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer cum photographer (with hubby’s help) of this blog.
Beautiful informative post Priya.