- 2 cups butter (either homemade or saltless commercial)
- Take butter in a large deep vessel.
- Stir and heat on high till it comes to a boil.
- Keep stirring till it stops rising to the top.
- Then simmer and stir occasionally.
- Cook till a solid residue separates from the formed ghee.
- The ghee should look a light yellow and give out an aroma.
- Cool a little before straining through a clean muslin cloth.
- Store in clean dry jar. No need to refrigerate.
Note: If continuously stirred, the residue will not turn brown
and stay creamy coloured. This can be added to flour to make paratha
or chappati dough, in which case they will turn out softer.
Makes: 1-1 1/4 cup from commercial and 3/4 - 1 cup from homemade butter.
Shelflife: 5-6 weeks
Basic Dishes Index
