Ghee (Indian-Style Clarified Butter)

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.

 

This recipe goes with Basmati Rice, Winter Greens Curry

Yield: Makes about 1 1/2 cups
Total:
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 136
  • Calories from fat: 100%
  • Protein: 0.2g
  • Fat: 15g
  • Saturated fat: 9.7g
  • Carbohydrate: 0.0g
  • Fiber: 0.0g
  • Sodium: 2.1mg
  • Cholesterol: 41mg

Ingredients

  • 1 pound unsalted butter

Preparation

  1. 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. 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.
  3. Note: Nutritional analysis is per tbsp.
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