Ghee (Indian-Style Clarified Butter)

Ghee (Indian-Style Clarified Butter) Recipe
Photo: Thomas J. Story
Ghee doesn't burn like regular butter because all of the flammable milk solids have been removed. It has a delicious rich, creamy taste. "We call it liquid gold," says Meeru Dhalwala, owner of Shanik restaurant in Seattle and co-owner of Vij's and Rangoli in Vancouver.



Makes about 1 1/2 cups
Total time: 30 Minutes

Recipe from


Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 136
Caloriesfromfat 100 %
Protein 0.2 g
Fat 15 g
Satfat 9.7 g
Carbohydrate 0.0 g
Fiber 0.0 g
Sodium 2.1 mg
Cholesterol 41 mg


1 pound unsalted butter


1. In a small, heavy saucepan, melt butter over medium-high heat. When boiling vigorously, reduce heat to medium-low and begin skimming off white foam, tipping pan as needed.

2. Simmer and skim until only clear, honey-colored liquid is left. Pour into a jar with a lid. Once cool, ghee solidifies and keeps, chilled, indefinitely.

Note: Nutritional analysis is per tbsp.

Meeru Dhalwala,

Shanik, Seattle,


March 2014
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