Ghee is a traditional ingredient used in the preparation of many sweets and savouries in South Asian cooking. Ghee is mostly used in dishes as a binding factor or as a substitution of oil in sauteing techniques.
Ghee is a sanskrit word and is mainly a form of clarified butter.
Cooking Time: 5 minutes
Makes: A cup of ready to use Ghee
Ingredients 250 grams of unsalted butter
Heat a pan and place the unsalted butter in it.
The butter will naturally melt.
While you see bubbles curling up, this is the time you need to switch off the pan.This is the indication that the water content has evaporated and the fat is seperated leaving a caramelised coating in the pan.
At this stage, using a strainer pour the ghee into a clean airtight container to remove any caramelised bits.
After straining, for a quick use of the caramelised coating in the pan, add some cooked rice and salt and mix well for a yummy treat.
And yes, the flame. Use the flame in Simmering heat only. Boiling butter quickly will alter the taste and the aroma of the ghee and make it unsuitable for use to prepare all sweets and certain savory dishes!