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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
Cook Time15 minutes
Total Time25 minutes
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.
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