Ghee (Clarified Butter) How-to Video

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)
Gujrati: ghee
Hindi: ghi, desi ghee, shuddh ghee
Kannada: tuppa
Malayalam: Neyyuh
Marathi: toop, sajuk tup
Nepali: ghy
Portuguese: manteiga de garrafa
Punjabi: ghyo
Russian: Toplenoe maslo – means clarified butter
Sanskrit: ghrit, ghritam, ghritham, ghrut, ghrutham, sarpi
Somali: subaag
Spanish: mantequilla clarificada
Tamil: ney
Telugu: neyyi

Make some home made Ghee (Clarified Butter), put a blob on your food the next time and enjoy!

Link to the Detailed Recipe:HERE

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0 thoughts on “Ghee (Clarified Butter) How-to Video

  1. This is just for those who are newbies at making ghee and wonder at what point the boiling of the ghee should be stopped and the pot lifted off the stove.

    This is how I get my hint: when the ghee becomes so translucent that the bottom of the pan can be clearly seen through it (just like you can see the bottom of a swimming pool with clear water). At this point, the creamy foam floating on the top also gets a very subtle tinge of brown.

  2. 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?

  3. 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.

  4. 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?

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