Words cannot describe everything I want to say about this essential ingredient. Ghee or as commonly known as Clarified Butter is the purest form of Butter, and no Indian kitchen is complete without it. In India The other day, I sautéed 5 grams of Shallots in 1 tbsp Ghee for a minute, and had it with freshly made brown Rice. Yum.

Importance of Ghee in Ancient India

• Milk and its by-products were considered to be the most healing and nourishing foods.
• In Ayurvedic treatments Ghee is considered a key ingredient and is taken along with herbal medicines as this helps in digestion and soothes the intestines.
• Ghee is used to light the lamp in religious ceremonies. Now as Indians are about to celebrate Diwali, followed by Christmas and New Year, Ghee will certainly take a prominent place in all these religious functions for lighting of lamps, rituals, serving the celebration dinner to name a few.

What is Ghee?

It is butterfat or clear Butter that has been separated from the Water, Proteins, and Milk solids.

Choose the best –

The Better the Butter the Better the Ghee. Use only unsalted Butter made from 100% Milk. I choose ‘Countrylife’ Butter.

Make it yourself –

Surprisingly you can make this at home; and you will be sure what you are eating. Moreover, it is cheaper.

Things You’ll Need:

Unsalted Butter (made from 100% cows Milk) – 250 grams

Golden Touch Preparation [10 mins]

1. Cut into small cubes the 250 grams pack of Butter. Place in a non-stick pan, the small cubes.
2. Switch on the flame on low flame, allow to melt about 5 mins.
3. Once melted increase the flame to high heat and allow to boil, till you can see foaming and separating the Milk solids.
4. Reduce flame and allow to simmer for another 5 minutes, while skim the foam* out, using a spoon.
5. Remove from flame, once you can see the liquid becoming clear and sediments (turning dark brown in colour), settling in the bottom. If you continue further, the sediments will blacken and develop into what is known as brown butter flavour.
6. Allow to cool and settle.
7. Pass through a fine sieve or cheese cloth.
8. This transparent liquid soon turns out to be yellowish in colour once it start to solidify.

Store it –

A fine Ghee is made from the very best quality Butter. It easily stays in fridge for 1 year. In Indian kitchens it is usually kept outside and stays for upto 6 months.

Use it …

Spread it on a tasted slice of bread, sprinkle with fine grain Sugar.

Drizzle generously on Dal curries, just before serving.

Use it while kneading flour for Chappatis, Naan …

or simply share with us your favourite…. recipe to use Ghee…

Benefits –

It has a very high smoking point, therefore is suitable for frying as it will not smoke under high temperatures.

It is suitable for people who are lactose intolerant, as the entire Milk solids are removed during the clarifying process.

Lacks in hydrogenated Oils thus preferred by health-conscious people.