Ghee



Ghee is clarified butter. Without ghee any Indian sweeet is incomplete. A good quality ghee adds a lot of flavor and aroma to your food. In India, Ghee is considered to be the best cooking oil. Milk in India has a lot of cream in it which accumulates at the top of the milk and can be skimmed. My mom used to skim out this cream and save it in the fridge. When enough has been accumulated she used to make Ghee.

These days the Ghee you get in Indian stores here in the US is pretty good but I have my mom's recipe of making ghee in case you live in a country where you don't get good Ghee or just want to make at home. I am posting 2 methods here, one for when you have the skimmed cream from the milk collected and the second method when you don't have skimmed cream. Ghee can be stored on your shelf - no need to refrigerate.


Method 1 - using skimmed cream

Boil 2-3 cups cream in a heavy bottomed pan. Simmer and let it boil till it becomes clear and you can see the bottom of the pan. Keep a watch and stir regularly to avoid burning as this sticks very easily to the base. Cool and strain using a cheese cloth to avoid any solid particles to pass through. Store in a jar on your shelf.

Method 1 - using unsalted butter

Heat 8-10 sticks unsalted butter in a heavy bottomed pan till it melts. Simmer and let it boil till it becomes clear and you can see the bottom of the pan. It will become frothy and then slowly turn clear. Keep a watch and stir regularly to avoid burning as this sticks very easily to the base. Cool and strain using a cheese cloth to avoid any solid particles to pass through. Store in a jar on your shelf.

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