Ghee

Ghee

By
From
Spice Kitchen
Makes
500 g
Photographer
Jana Liebenstein

Ghee is clarified butter or cream. It is used extensively in Indian cooking for sautéing, frying, shallow-frying and even deep-frying. It is also added to dough or drizzled over a cooked dish or Indian bread just before serving to give a rich, nutty, buttery taste. Because it is clarified, it can be heated to higher temperatures than butter without burning.

You can buy ready-made ghee from Indian grocery stores. In some recipes you can use salted butter as a substitute for ghee, while in other recipes you can use vegetable or canola oil instead, but they will not bring the same rich flavour to the dish.

Ingredients

Quantity Ingredient
1kg unsalted butter
or 1 litre thick cream

Method

  1. Heat the butter or cream in a large heavy-based saucepan over a low heat and simmer gently, uncovered and without stirring, for 1 hour. Remove from the heat and allow the residue to settle to the bottom, then decant the clear oil by pouring it very carefully into an airtight container. (The residue of crispy bits left in the bottom of the pan are considered a delicacy, and are delicious eaten with steamed rice.) The clear liquid will solidify when it is completely cool. Use as directed in the recipe, or store in an airtight container in the refrigerator for up to 6 months.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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