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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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Orkut
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
[Reply]
January 1st, 2011 at 1:25 am
The process of making ghee is to purify the makhan. The ghee is actually supposed to be pure, without any water in it. If you are using it for puja or something like that, adding that water will nulify the process. Does the water you add evaporate as it sits, or does it remain in the ghee?
[Reply]
hetal Reply:
January 3rd, 2011 at 7:49 pm
Hi Seeta,
The water evaporates instantly as it touches the hot ghee.
[Reply]