Ghee or Clarified Butter is a very integral part of a South Asian household. It is used in cooking and religious functions. The flavor, the aroma is so distinct and there is not a substitute for it. After having been condemned by health experts, Ghee is again being given it’s due.It is made all over the world with very little variations in the style of making it.
Here are some of the names for our very own beloved Clarified Butter:
Arabic: samna, samneh
Brazil: manteiga clarificada
English: butter Oil, clarified butter, drawn butter, seafood butter
French: beurre clarifié, beurre noisette (hazelnut butter, nutty butter or brown butter)
German: ausgelassene butter, Butterschmalz, geklärte butter (means butter that is clear and free of animal protein)
Hindi: ghi, desi ghee, shuddh ghee
Marathi: toop, sajuk tup
Portuguese: manteiga de garrafa
Russian: Toplenoe maslo – means clarified butter
Sanskrit: ghrit, ghritam, ghritham, ghrut, ghrutham, sarpi
Spanish: mantequilla clarificada
Make some home made Ghee (Clarified Butter), put a blob on your food the next time and enjoy!
1. Take Unsalted Butter and put it in a heavy-bottomed pan on medium heat.
2. Allow it to melt and come to a boil.
3. Once it starts boiling, reduce the flame to a low and allow it to froth/foam.
4. Keep stirring to make sure it does not burn at the bottom.
5. Once there is a golden brown layer at the bottom, turn off the flame.
6. Tip: take a tablespoon of water and pour it into the pan on the ghee. It will bubble and all the foam will dissapear.
7. Allow it to cool down.
8. Sieve it into a clean, dry jar or container.
9. Allow it to come down to room-temperature and store.
1. Make Ghee in bulk and pour into small containers. Keep one in use out and rest in the refrigerator for longer shelf-life.