How to make ghee (Indian clarified butter)
Ghee is widely used for frying and roasting in Indian cooking. It is made from butter gently heated over a low heat. The water evaporates and the milk solids sink to the bottom. Allow these to turn lightly golden before straining the butter. What remains is clear butterfat with a gentle, nutty flavour. You can also use ghee to briefly fry spices, as in Punjabi kadhi pakora, or to brush over warm naan bread.
Servings 10 g portions
Ingredients
- 500 g butter (unsalted)
Instructions
Preparation
- Cut 500 g butter into cubes. Line a fine metal sieve with clean, dry muslin or a thin tea towel. Use a cloth without any smell of detergent or fabric conditioner. Have a clean, dry, heatproof jar or pot ready.
Cooking
- Put the butter in a heavy-based pan and allow it to melt gently over a low heat.
- Let the melted butter simmer very gently, uncovered. Foam will form on top and the milk solids will sink to the bottom. Stir as little as possible.
- Continue heating until the fat becomes clear and golden yellow. Keep a close eye on the bottom of the pan, especially towards the end. As soon as the milk solids turn lightly golden brown and the butter smells nutty, take the pan off the heat. Do not let the sediment turn dark brown or black.
- Leave to stand for about five minutes. Carefully pour the warm ghee through the lined sieve into the jar or pot. Leave as much sediment as possible in the pan and do not squeeze the cloth.
Notes
- Ghee tolerates higher cooking temperatures than ordinary butter because the milk solids have been removed. This makes it suitable for frying and roasting at a high heat. Do not let the fat smoke.
- Use a little ghee to fry the spices for Punjabi kadhi pakora, for example, or to brush over warm naan bread.
- Leave the ghee to cool, cover the jar or pot and store in the fridge. Always use a clean, dry spoon.
Nutrition
Calories: 90kcalFat: 10gSaturated fat: 7g
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