Ghee is a very integral part of a South Asian household. It is used for cooking and religious functions. The flavor, the aroma is so distinct and there is not a substitute for it. Clarified Butter in Hindi is called Ghee (घी) and in some of the other languages: Nepali: घ्यू ghyū, Urdu: گھی ghī, Bangla: ঘী ghī, Marathi: Toop (तूप), Kannada: ತುಪ್ಪ tuppa, Tamil: நெய் ney, Telugu: నెయ్యి neyyi, Somali: subaag, Arabic: السمنة. Little known fact is that Ghee / Ghi (or similar) is also used in a lot of other parts of the world like Egypt, Morocco, Ethiopia to name a few. Make some home made Ghee (Clarified Butter), put a blob on your food the next time and enjoy!
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3 Responses to “Ghee (Clarified Butter) How-to Video”
Great recipe! I didn’t think Ghee is so easy to make. A quick question though. The store bought ghee is more solid than this. Does this solidify over time. Also, I mostly keep the store bought ghee outside; is that also better stored in the fridge?
I usually keep the vessel inside a bowl of cold water so that the heat from the vessel doest overcook the ghee.. Also u can add a pinch of salt to it . We can avoid the ghee sticking to the bottom of the pan.
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January 28th, 2010 at 5:53 pm
Great recipe! I didn’t think Ghee is so easy to make. A quick question though. The store bought ghee is more solid than this. Does this solidify over time. Also, I mostly keep the store bought ghee outside; is that also better stored in the fridge?
[Reply]
January 28th, 2010 at 6:39 pm
I usually keep the vessel inside a bowl of cold water so that the heat from the vessel doest overcook the ghee.. Also u can add a pinch of salt to it . We can avoid the ghee sticking to the bottom of the pan.
[Reply]
January 28th, 2010 at 10:42 pm
great,will try it soon
tks gals
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