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.

Meeru Dhalwala
This Story Originally Appeared On sunset.com

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Credit: Thomas J. Story

Recipe Summary

total:
30 mins
Yield:
Makes about 1 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Shanik, Seattle

Nutrition Facts

136 calories; calories from fat 100%; protein 0.2g; fat 15g; saturated fat 9.7g; carbohydrates 0g; fiber 0g; sodium 2.1mg; cholesterol 41mg.
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