Asian Dairy Indian


ghee - TheRecipe.Website
Written by SamsonLee

An essential part of Indian cooking that has been around for ages and will continue to do so.

ghee - TheRecipe.Website


An essential part of indian cooking that has been around for ages and will continue to do so.
4.79 from 71 votes
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Course: Dips
Cuisine: Indian
Keyword: Dips/Spreads
Cook Time: 45 minutes
Total Time: 45 minutes
Servings: 1 cups
Calories: 3240kcal



  • Melt the butter in a heavy saucepan over moderate heat.
  • Increase the heat and bring the butter to a boil.
  • When the surface is completely covered with foam stir the butter gently and reduce the heat to the lowest possible setting.
  • Simmer uncovered and undisturbed for 45 minutes, or until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent.
  • Strain the butter through a sieve lined with linen or four layers of cheesecloth.
  • If there are any solids in the ghee, no matter how small, strain it again until it is perfectly clear.
  • Pour the ghee into a glass jar and seal tightly.
  • This recipe makes about 1 1/2 cups, and may be kept at room temperature for several months, or almost indefinitely refrigerated.
  • It will congeal if refrigerated, and so must be warmed before using if liquid ghee is called for.


Calories: 3240kcal | Fat: 356g | Saturated Fat: 227g | Cholesterol: 972mg