Ghee or clarified butter is used in countless Indian dishes. It is in fact, a great alternative to cooking oil. Homemade ghee is fragrant and adds an incomparable richness to any dish. Ghee becomes solidified at lower temperatures but can easily be melted when required. This recipe makes approximately 850 ml (when in liquid form) of ghee.
- 1 kg unsalted white butter
- 2 bay leaves
- A pinch of cooking salt
- Heat a deep, heavy-bottomed vessel on a medium flame and put the butter and bay leaves in it. Simmer and allow to melt and then cook.
- When a froth/ scum appears on the surface of the butter, spoon it off and dispose of it. Keep cooking till all the scum has risen and been removed.
- Allow to cool, remove the bay leaves and strain/ filter the ghee - it will look pale golden in color.
- Add a pinch of salt and mix well. This gives the ghee a lovely grainy texture when solidified.
- Store unrefrigerated for 4-6 months or refrigerated for even longer.