Asal Nei:

Other Names: Ghee Recipe. Indian Clarified Butter. Desi Ghee. Usli Ghee. Genuine Clarified Butter

Ghee is one of the sacred and sentimental oil for Indians. Its beautiful color and mesmerizing aroma speaks volumes. No one exactly knows, when we started to use clarified butter as a cooking oil. Maybe…right from the beginning of the pastoral civilization.

Ghee is used as a principle anointing item in many rituals and it is omnipresent in every yajna (fire altar). It is often offered as libation to gods along with other sacred items like honey, curd and milk. In southern states it is used in edible lamps (diyas) during diwali. Ayurveda claims that ghee is a saatvic food. It is widely used in traditional folks remedies. Rigveda has dedicated a special hymn in praise of the ghee. In Epic Mahabharata ghee is the very root for the mighty Karna’s fate. Well…in short, ghee runs in our tradition:)

As its smoking point is high, it is very apt for deep-frying. However, in this present generation (with obesity epidemic around)…people are using ghee for just stir-frying and as finishing touch to their dhall, curry and roti.

Since, all the milk solids have been purified, it stores well for several months at room temperature. Like any other oil from butter, ghee is also composed of fat. In fact, it has more than 8 grams of fat in every teaspoon. So, moderation is the key for any goodness:)

Ghee Preparation:

Fold 4 sticks of organic unsalted butter in a stainless steel container. Place it on the lowest heat possible. You can leave it unattended for 40-45 minutes. All until the butter melts down into a yellow liquid at the bottom and white foamy layer appears on the top. Now, slowly spoon away the white foam. Pour through a sieve or cheese cloth to remove the curds from the bottom. Then, once again continue heating over low flame till you achieve the pure aromatic yellow ghee without any impurities. Then, bring this down to room temperature before transferring it to jars. Use clean, dry and airtight jars for storing the ghee. It stays fresh for three months at room temperature. But, to avoid any possible mishaps, its always safe to store in the refrigerator. Especially, when you take my directions very seriously:)