Pure Ghee

iSaltPepper: Pure Ghee

Pure ghee, means clarified butter. An important ingredient used in Indian Gastronomy. Lots of Indian dishes are cooked using ghee. Some of these dishes can be cooked without ghee also. But ghee makes them delicious. Health-conscious people try to avoid ghee as it has lots of saturated fats. Definitely, it should not be eaten in excess. But if it is eaten in controlled portions, it has lots of advantages for your health.
We all know the traditional process of making pure and tasty ghee at home. We have grown up seeing our grandmothers and mothers making ghee in the traditional way. But it is time-consuming. In today's fast-paced world it is always not possible to follow that method of making ghee. And if you are living in foreign countries with different weather conditions, different kinds of milk processed in a different way available in markets, then the end product of ghee doesn't come out as expected.  That's why I am sharing below my simple method of making ghee using butter available in any supermarket.  I use ghee made by this method for all my cooking like making laddus, sweet sheera, to apply on rotis/ chapatis and to eat with rice or khichadi.  It tastes delicious.  It's very easy and is done in 15 mins.

Ingredients:

1. 2 packs of unsalted butter available in any supermarket

Pure Ghee

Method:

1. Take bricks of butter in a pan
2.  Keep the pan on slow flame/power
3. Butter starts melting, keep stirring intermittently.
4. Once all butter is melted it starts getting clarified.
5. Switch off the gas before it starts boiling. Otherwise, its color will become brownish.
6. Strain the melted butter with a strainer and let it cool. Pure ghee is ready.
7. Store it in a dry jar.