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    You are here: Home / RandomPosts / Ghee Recipe | How to make Ghee

    Ghee Recipe | How to make Ghee

    Last Updated On: Aug 7, 2024 by Sharmilee J

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    Ghee is one of the best natural flavour for food which tastes divine and is a part of Indian cuisine for many many years. Ghee is the yield of simmering butter in low heat after skimming impurities from the surface & discarding the milk solid residue that has settled to the bottom. How to make Ghee is explained in this recipe with step by step pictures and video.

    Ghee Recipe
    Ghee Recipe

    Ghee is extensively used in Hindu religious rituals like homam, lighting deepam, etc. Ghee is also used as part of traditional ayurvedic medicine. Making ghee at home is recommended – be it for food, rituals or medicine. Let us see why and how.

    About making ghee

    Ghee can be made in multiple ways – from cream, butter and cream butter.

    • From cream: Fresh cream or cultured cream is heated to produce caramelized flavoured ghee.
    • From butter: Butter is simmered for about 15-20 minutes to produce aromatic, nutty flavoured ghee.
    • From cream butter: Cream is curdled to form butter and then heated to produce tasty ghee.

    The ideal method to make ghee at home is to make from butter. Homemade butter is preferred, else store bought butter can be used.  It has a high smoke point which makes it perfect for cooking, stir frying and deep frying.

    All that glitters is gold – Ghee – The Liquid Gold

    When simmering the butter, the stage when it becomes like liquid gold (golden yellow) and when the milk solids have browned and settled at bottom it denotes that we have made the perfect flavoured, tasty, right nutty ghee. Switch off the gas and do not worry when it gets brown after cooling down!

    Ghee – Lasts long – really long!

    Another amazing thing about Ghee is that it lasts long – really long. Ghee has the longer shelf life next to honey! Ghee need not be refrigerated and it could last about a year though the fresh flavour fades with time. Ghee has to be stored in an air tight jar to retain the flavour & taste till the last drop. However it gets over in a month or so when we make ghee with 250 grams of butter because of its taste & flavour – everyone can vouch it!

    Gheed food – What can I make with ghee?

    • Topping : Over roti, bread, idli, dosa, paratha, upma and lot more items as topping
    • Sweets : Mysurpa, Halwa, Kaju Katli, Laddu, Nankhatai, Malpua, Adhirasam, Pongal, Neiappam, and many more
    • Ingredient : Jeera Rice, Biryani, Paneer Ghee Roast, Dal Tadka, Ghee Rice, Dal Kichdi,
    • Fry : Toast, fry veggies, spices, condiments with ghee for flavorful tasty food.
    Ghee Recipe
    Ghee Recipe

    Ghee Benefits as Medicine

    • Very unlikely to catch cold, cough in winter as Ghee helps you keep warm from within.
    • Good for the heart as Ghee is good fat.
    • Aids Digestive system with healthy gut which reduces chances of ulcer & cancer.
    • Helps to maintain hormonal balance especially in women.
    • Decreases Glycemic Index when Ghee is applied on roti, idli, dosa or food drizzled with Ghee.
    • Helps for a glowing skin & treat burns.
    • Improves eyesight.

    Ghee Benefits as Flavour

    • Ghee enhances the taste of the food
    • Ghee increases the appetite – A reason for adding ghee extensively in kids food

    Ghee Benefits – Others

    • Surprisingly Ghee is lactose free – Hence it is good for people who are diary intolerant
    • Ghee is sattvic food
    • Weight loss as Ghee burns the other fats in the body
    • Ghee helps in cleansing the body of harmful & toxic elements

    Ghee in English

    Ghee is ghee in English – However for the benefit other nationalities – Ghee is a sort of clarified butter which is further simmered to get devoid of milk solids. Clarified butter is a stage of Ghee when milk/water is just evaporated to get liquid fat which will include milk solids.

    Ghee Price      

    Ghee Price and Butter Price is more or less the same INR 450-550 / litre – Ironically store bought ghee is sometimes cheaper than store bought butter. I leave it to your wild guess why ghee should be cheaper than butter when ghee has to come from butter.

    Making ghee is cheaper, tastier and flavourful when you get milk (full cream milk from milk vendor which is raw & not processed), collect the malai for about a week or 10 days, churning & separating butter and then simmering it to ghee!

    The next best option is to get butter and make ghee. You can be assured that the ghee is ghee (pure in commercial terms & not mixed with vanaspati).

    How to make ghee
    Ghee solidified after few hours

    If you have any more questions about this Ghee Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Ghee Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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    How to make Ghee | Ghee Recipe

    Ghee is one of the best natural flavour for food which tastes divine and is a part of Indian cuisine for many many years. Ghee is the yield of simmering butter in low heat after skimming any impurities from the surface & discarding the milk solid residue that has settled to the bottom.
    Prep Time10 minutes mins
    Cook Time15 minutes mins
    Total Time25 minutes mins
    Servings1 cup
    AuthorSharmilee J

    Ingredients

    • 250 gms butter
    • curry leaves or rock salt or drumstick leaves optional

    Instructions

    • To a kadai or thick bottomed kadai – add butter. I used 25- grams store bought butter this time. When I use store bought butter I use 250 grams and melt it which lasts for me for about 15-20 days. But mostly I use homemade butter made from collecting malai for about 15 days.
    • Keep in low flame and let it melt slowly.
    • Once completely melted it starts to bubbles up. Stir in between to avoid burning. It will be frothy.
    • The froth slowly changes and milk solids starts to separate.
    • Cook in low flame. You can see the color change from buttery frothy milky white to light golden.
    • See the milk solids are separating. But the milk solids are still ivory in color. Keep stirring in between.
    • It will bubble up and the milk solids go collect at the bottom. The top surface will look clearer.
    • The milk solids are still light golden.
    • Cook in low flame until the milk solids are golden in color. Check by stirring at the bottom. You should be very careful after this stage as it gets to brown / burn easily so be attentive and keep an eye.
    • Now add few of fresh curry leaves or rock salt or a small sprig of moringa leaves for flavour. This step is purely optional but gives more shelf life with a great flavour.
    • Cook for 1 more minute. Switch off.
    • The milk solids are now fully caramelized and turns brown in color as shown below. Switch off at once.
    • Immediately strain using a metal strainer. You can mix this with rice and have it or eat just the curry leaves alone tastes so good.
    • Homemade ghee is ready. Cool down then store. I usually store it in a glass jar in bulk then take just enough ghee in a small container to place it in kitchen for daily use. Store the rest in a cool spot and use whenever needed.
      If adding to glass jar make sure it is heat resistant else cool down then store.
    • Always use a clean dry spoon everytime you take ghee.

    Video

    Notes

    • You can use rock salt or curry leaves or drumstick leaves dipped in buttermilk and add it at the last stage for residue to completely bottom out.
    • The residue can be mixed with rice and had, it will be very tasty. You can even add roasted wheat flour with nuts to make atta ladoos.
    • I took the butter straight from the fridge so cooked in low flame else it will start burning.
    • If ghee is not cooked properly, it will give raw flavour so be patient and cook in low flame.
    • Adding drumstick leaves or curry leaves makes the ghee more flavourful and will help stay so for a longer time.
    • Do the whole process in low or medium low flame to avoid burning.
    • Always use a clean, dry spoon to take ghee to prevent contaminating and to retain flavour.
    Nutrition Facts
    How to make Ghee | Ghee Recipe
    Amount Per Serving (25 g)
    Calories 90 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 6g38%
    Trans Fat 0.4g
    Polyunsaturated Fat 0.4g
    Monounsaturated Fat 3g
    Cholesterol 27mg9%
    Sodium 80mg3%
    Potassium 3mg0%
    Carbohydrates 0.1g0%
    Fiber 0.03g0%
    Sugar 0.01g0%
    Protein 0.1g0%
    Vitamin A 350IU7%
    Vitamin C 20mg24%
    Calcium 7mg1%
    Iron 0.01mg0%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    How to make ghee

    Melting butter

    1.To a kadai or thick bottomed kadai – add butter. I used 250 gms store bought butter this time. When I use storebought butter I buy 250 gms, melt it which lasts me for about 15-20 days. But mostly I use homemade butter made from collecting malai for about 15 days.

    butter in a kadai

    2.Keep in low flame and let it melt slowly.

    let it melt

    3.Once completely melted it starts to bubbles up. Stir in between to avoid burning. It will be frothy.

    melted completely

    Cooking in low flame

    4. The froth slowly changes and milk solids starts to seperate.

    milk solids starts to collect

    5.Cook in low flame. You can see the color change from buttery frothy milky white to light golden.

    bubbles up well

    6.See the milk solids are seperating. But the milk solids are still ivory in color. Keep stirring in between.

    clear on top

    7.It will bubble up and the milk solids go collect at the bottom. The top surface will look clearer as seen below.

    milk solids at bottom

    Milk solids seperate

    8.The milk solids are still light golden. This means you should cook for few more minutes.

    milk solids still light golden in color

    9.Cook in low flame until the milk solids are golden in color. Check by stirring at the bottom. You should be very careful after this stage as it gets to brown / burn easily so be attentive and keep an eye.

    bubbles up

    Flavouring

    10.Now add few of fresh curry leaves or rock salt or a small sprig of moringa leaves for flavour. This step is purely optional but gives more shelf life with a great flavour.

    add curry leaves

    11.Cook for 1 more minute. Switch off.

    cook for 1 more minute switch off

    12.The milk solids are now fully caramelised and turns brown in color as shown below. Switch off at once.

    milk solids browned

    Straining

    13.Immediately strain using a metal strainer. You can mix this with rice and have it or eat just the curry leaves alone tastes so good.

    strain

    Ghee ready!

    14.Homemade ghee is ready. Cool down then store. I usually store it in a glass jar in bulk then take just enough ghee in a small container to place it in kitchen for daily use. Store the rest in a cool spot and use whenever needed.

    If adding to glass jar make sure it is heat resistant else cool down then store.

    homemade ghee ready

    Always use a clean dry spoon everytime you take ghee.

    Ghee Recipe
    Ghee Recipe

    Expert Tips

    • You can use rock salt or curry leaves or drumstick leaves dipped in buttermilk and add it at the last stage for residue to completely bottom out.
    • The residue can be mixed with rice and had, it will be very tasty. You can even add roasted wheat flour with nuts to make atta ladoos.
    • I took the butter straight from the fridge so cooked in low flame else it will start burning.
    • If ghee is not cooked properly,it will give raw flavour so be patient and cook in low flame.
    • Adding drumstick leaves or curry leaves makes the ghee more flavourful and will help stay so for a longer time.
    • Do the whole process in low or medium low flame to avoid burning.
    • Always use a clean, dry spoon to take ghee to prevent contaminating and to retain flavour.

    FAQS

    1.I overcooked the ghee I believe, is it good to consume?

    Over cooked ghee is fine to consume, however it might not be as flavourful as the right cooked one. Ghee gets to a overcooked state all of a sudden after 15 minutes of simmering – You can avoid overcooking by using heavy bottomed vessel, simmering in low heat and switching of stove once the milk solids gets to the bottom.

    2.Can I make ghee from cream?

    Yes – You can make ghee from cream by heating for a very longer time or with very high temperatures (like the one from large ghee manufacturing company). The best alternate at home to make from cream is to add drops of curd to cream and allow it to rest overnight (curdling). The next day, churn or blend to separate butter and then make ghee as prescribed in the recipe. Direct beating / blending of cream will not yield butter – hence curdling process is important.

    3.Do I need to strain / filter the milk solids from ghee?

    Literally no – you can consume as is however the shelf life might reduce significantly from a year to 4-6 months. The alternate is to strain and use clear liquid – the ghee- & the leftover milk solids for immediate consumption by drizzling it over rice or dosa or roti!

    4.Is ghee good for health? Will I gain weight or add fat to body?

    Ghee is an excellent source of good fats and regular consumption of ghee helps in removing toxins out of the cells, which improves metabolism and when your metabolism is fast, you lose weight.

    5.What is A2 ghee? Bilona ghee?

    The Ghee made using the milk of our native indigenous cows is mostly referred to as the A2 Ghee. Do you know – Indian variety of cow is more nutrient & vitamin rich than any other breed.

    Bilona Ghee – Bilona is the traditional process of separating butter using wood churner from milk after curdling – Ghee made from the butter of this process is Bilona Ghee.

    How to make ghee
    Ghee solidified after few hours

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    Filed Under: Diwali Essentials, Gokulashtami, Gokulashtami Essentials, Homemade at SharmisPassions, How to's, RandomPosts, Recent Posts

    Reader Interactions

    Comments

    1. Shireen Sequeira

      December 03, 2011 at 3:45 am

      Wow, nice post Sharmi..never knew about the drumstick leaves & rock salt..will definitely try this!!

      Reply
    2. Divya Kudua

      December 03, 2011 at 3:54 am

      My mil does the same thing every week,any given time she'll have a fresh batch of butter in the fridge,a container full of homemade ghee and cream inside the fridge waiting for its turn to become butter or ghee:)

      Reply
    3. Angie's Recipes

      December 03, 2011 at 5:16 am

      Made ghee once…I like it. Better than the store-bought one.

      Reply
    4. Aarthi

      December 03, 2011 at 5:30 am

      wow…i can smell the pure ghee..yummy..Amma makes the same way..

      Reply
    5. Tina

      December 03, 2011 at 5:52 am

      perfect one..

      Reply
    6. Prathima Rao

      December 03, 2011 at 6:59 am

      Mom makes ghee atleast once a week..Always better than the store bought ones..Nicely explained post Sharmi..The ghee has a nice golden hue 😉
      Prathima Rao
      Prats Corner

      Reply
    7. Sushma Mallya

      December 03, 2011 at 9:58 am

      I love home meade ghee ….The smell of it is simply so authentic…my mom makes it and it's simply the best….Beautifully explained!!

      Reply
    8. faseela

      December 03, 2011 at 12:07 pm

      informative post…….

      Reply
    9. Lijna

      December 03, 2011 at 12:37 pm

      Good one..

      Reply
    10. Raksha

      December 03, 2011 at 1:25 pm

      This is nice and I guess the aroma of ghee will be great. I too prepare this.

      Do participate in my first event and giveaway "Desserts with Coconuts".

      Reply
    11. indianspicemagic

      December 03, 2011 at 2:03 pm

      My grand ma prepares in the same way.How are you? I am missing you & all blog friends.Will be back soon.

      Reply
    12. Priya

      December 03, 2011 at 2:21 pm

      Nothing will beat the home made ghee na..can feel the aroma of fresh ghee here..

      Reply
    13. Pavithra

      December 03, 2011 at 5:05 pm

      Nice one and my MIL does the same way, she collects the paal aadai(cream from milk) everyday and then when planning to do butter add tsp of curd in the milk cream to make it as curd cream. then she churns in the mixie itself(using the chunner blade). Nothing beats home made ghee and butter.. i am really drooling. Even here in US i am making butter once in a while 🙂

      Reply
    14. Leena

      December 03, 2011 at 9:02 pm

      I love homemade ghee and always prepare's at home.Easily explained with fabulous pics!

      Reply
    15. Torviewtoronto

      December 03, 2011 at 10:32 pm

      looks wonderful sharmin

      Reply
    16. divya

      December 04, 2011 at 1:24 am

      wonderful post….

      Reply
    17. Asmita

      December 04, 2011 at 3:26 am

      This is so informative. I have always struggled with making ghee at home. I love the step by step method shown here. Will try making it at home using your method. Thanks for sharing.

      Reply
    18. M D

      December 04, 2011 at 6:44 am

      Awesome job with this post. Will help many who've never tried this at home.

      Reply
    19. Chitra

      December 04, 2011 at 10:00 am

      I too make ghee at home. i add little methi seeds at the end .. donno y 😉

      Reply
    20. Gopika Ram

      December 04, 2011 at 6:05 pm

      Reminds me of my Mom's process 🙂 Awesome pics

      Reply
    21. soujanya

      December 05, 2011 at 10:24 pm

      awesome…ghee looks grt!!

      Reply
    22. FoodEpix

      December 06, 2011 at 3:47 am

      Looks delicious. Would love for you to share this with us over at foodepix.com.

      Reply
    23. cumincoriandercardamom

      December 06, 2011 at 3:37 pm

      The Ghee container brings back memories of my mom's kitchen

      Reply
    24. Swaminathan.J

      December 09, 2011 at 11:24 am

      I read elsewhere on the net that we should remove the white frothy fat that accumulates on the top [cholesterol] and then finally filter out the milk solids as you said. Of course, my family disagrees with me. They want the fat that gives the taste.

      Reply
    25. Sharmilee! :)

      December 09, 2011 at 11:28 am

      @Swaminathan : I am not sure of it as amma makes it this way. But if we are diet and cholestrol conscious then we have to avoid ghee itself 🙂

      Reply
    26. Anu

      December 10, 2011 at 9:39 am

      Hi Sharmi,

      Excellent one. My amma too make the ghee in the same way by dropping drumstick leaves at the end. Which leave nice aroma. Once she be shifting the ghee into the container, she will be adding ragi flour in that ghee kadai with the drumstick leaves and added sugar or jaggery which will be very nice for having. Also, It got more strength in it.

      Reply
    27. Online Rock Salt

      December 15, 2011 at 6:58 am

      Wow, nice post Sharmi..never knew about the drumstick leaves & rock salt..will definitely try this!!

      Reply
    28. Rock Salt

      January 28, 2012 at 10:18 am

      Awesome job with this post. Will help many who've never tried this at home.

      Reply
    29. Varalakshmi

      September 01, 2012 at 8:42 am

      I add the rock salt, curry leaves, cloves, stem(thotima in telugu) of betel leaf, 5 drops each of butter milk and milk — Mom's suggestion 🙂

      Reply
    30. Suradeep Nath

      November 11, 2012 at 6:02 pm

      i tried this, but since i didnt had mathu, i used food processor. i used the kneading blade and poured cleam and water to it. but the creme got whipped. how to do it in food processor?

      Reply
    31. Sharmilee! :)

      November 12, 2012 at 7:29 am

      @Suradeep : Are you asking for churning of butter? I am not sure of food processor but guess its same way I have said as in mixie too..cream should be sour enough to get the correct consistency

      Reply
    32. Vimal Kaur

      March 06, 2013 at 4:23 am

      hi sharmis….i made ghee yesterday. but i suppose i overdid it..it turned light brown rather than golden…my concern is whether i can use it or not bcas i prepared it for my 1 year old son..pls reply…

      Reply
      • Sharmilee! :)

        March 06, 2013 at 11:17 am

        Light brown is kind of ok…You can filter and use it. Hope its not black..

        Reply
    33. Ruchika Bhandari

      June 12, 2013 at 7:03 pm

      Hi Sharmi,

      How much butter to use?

      Thanks.

      Reply
      • SHARMILEE J

        June 13, 2013 at 2:02 am

        Quantity is your preference only…it depends on how much quantity of ghee you want 🙂

        Reply
    34. janu

      October 11, 2013 at 5:09 am

      Hi sharmi, nice post…One question, I've prepared ghee. Now i would like to know how long will it be good.
      I am just keeping it outside. I mean not in fridge.How do i know if its shelf life is over. So could u clarify this?

      Reply
      • SHARMILEE J

        October 13, 2013 at 3:24 am

        It keeps well for about a month….even in room temperature

        Reply
    35. Ramya Ju

      May 17, 2014 at 3:43 pm

      hi…can we use low fat butter?

      Reply
      • SHARMILEE J

        May 18, 2014 at 4:05 am

        Yes you can try….

        Reply
    36. Priya Sushant

      June 23, 2015 at 1:22 am

      hi sharmi, thanks for the recipe. I like to try this. But please advice on the butter type. I should be buying aavin salted or saltless butter?

      Reply
      • SHARMILEE J

        June 24, 2015 at 2:23 am

        Unsalted butter

        Reply
    37. sudhin

      November 23, 2015 at 12:08 pm

      Hi Sharmi, am a fan of u. Tried many recipes from sharmispassion and turned out awesome always. So when i got a huge pack of unsalted butter i wanted to make ghee which i donno. Obviously ur name came in my thoughts! And here i am, found u and going to make ghee. Thanks a ton 😀

      Reply
    38. Unknown

      December 26, 2015 at 4:01 pm

      Hai.. i have a doubt…can we use unsalted butter

      Reply
      • SHARMILEE J

        December 30, 2015 at 12:34 pm

        Yes you can use

        Reply
      • R M Naganandan

        July 04, 2016 at 4:17 am

        I heated milk cream instead of butter…
        How to use it now! Or is it waste!
        Please suggest since it's half kilo cream I heated. And I heated waiting for ghee for 2 hours. It smells good and tastes good. Can i use it for making sweets and suggest me how to use it….

        Reply
      • SHARMILEE J

        July 06, 2016 at 2:22 am

        Sorry.. I m not really sure….

        Reply
    39. Alboni - Boni's Healthy Twists

      July 31, 2016 at 1:39 pm

      very useful recipe

      Reply
    40. R.VENKATARAMAN

      August 01, 2016 at 11:16 am

      1. is it necessary to filter the residue. ghee with residue is tasty
      2. can the ghee be kept in fridge to avoid ants etc. or should it be kept not in the fridge?

      Reply
    41. gowthami

      June 09, 2017 at 6:23 am

      Thanks for the recipe. Especially for the tips to keep it low flame when butter is taken straight out of the fridge. I burnt it the first time keeping it in high flame

      Reply
    42. Meena

      July 18, 2017 at 10:38 am

      Your ghee is looking Golden and perfect texture. What a perfect picture. Great Job Sharmi.
      Well explained method of making Ghee, We use only karuvepillai leaves & little methi seeds. Now i learnt rock salt and murugakeerai too. Thank you Sharmi, u r explaining very simple & easy way and your notes/tips really very helpful.

      Reply
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