Indian Spiced Ghee Recipes

GHEE RECIPE | SIMPLE 20 MINUTE HOMEMADE GHEE

Steps:

• Use a heavy bottom pan with a lighter inside for this recipe so you can see what is going on in that pan.
• Place the pan on high heat and add the sticks of butter. Allow the butter to come to a boil.
• Turn the heat down to where the butter is gently simmering and bubbling. Cook for another 10-15 minutes undisturbed.
• Slowly you will see that the milk solids, rather than floating on the top of the pan, have started to sink to the bottom of the pan. The sound of the bubbling ghee will start to change. The bubbles on top get larger, and the sound is akin to popcorn popping
• Once the milk solids have settled to the bottom and lightly browned, your ghee is ready.
• Gather a strainer, a ladle, and heatproof jar. Slowly pour the ghee through the strainer into the jar. I prefer to use the ladle to do this with, to reduce the risk of spillage as well as to not suddenly add a bunch of hot fat to a glass jar.
• Okay! You're done! See?? Wasn't that EASY?

HOW TO MAKE GHEE (GHEE RECIPE)

Steps:

• Add butter to a heavy bottom deep pot and begin to melt on a medium flame.
• Butter melts and turns frothy. Then lower the flame & simmer until all of the froth evaporates. I usually leave a ladle/spoon in the pot as this prevents overflowing.
• Next butter will begin to bubble a lot. Stir it occasionally & continue to cook on a low heat.
• Soon the butter changes its color from yellow to clear golden. At this stage milk solids will settle at the bottom & begin to turn slightly light golden/brown. Also bubbles will reduce significantly indicating it is done.
• Turn off the stove and set the pot aside to cool down. This step is important to avoid overcooking or burning it.
• Ghee will continue to cook on its own for another 1 to 2 mins since the pot is hot. By then the ghee is perfectly done - clear, golden in color and all the milk solids browned but not burnt.
• When the temperature comes down, place a strainer over a clean jar and filter it. Press down the brown solids with a spoon.
• Cool the ghee completely and cover it with a tight lid. Store at room temperature in a dry cabinet for upto 3 months or refrigerate for an year. Ghee will solidify in a few hours or days depending on the temperature.
• Press SAUTE button (normal) on the Instant pot and add the butter to the inner steel pot.
• Butter will melt and turn frothy. Press the saute button twice again to adjust from normal to less.
• After a few minutes, the butter changes its color from yellow to clear golden. The milk solids settle down at the bottom.
• Press the CANCEL button. If the milk solids turn to light brown then remove the steel insert from the Instant pot. If the solids are still white in color you may leave the pot in. Ghee will continue to cook there and brown the milk solids.
• Let it cool down a bit. Clean and prepare air tight jars to transfer your ghee.
• Strain/ filter the ghee to a clean air tight jar. I strain it to several small jars so they remain fresh longer. Seal the jars well and store in a cool and dry place in your pantry.

INDIAN SPICED GHEE

Steps:

• Gently heat 1/4 cup ghee in a heavy bottom pan on LOW-MEDIUM.
• Once melted, add mustard and cumin seeds and turn down heat to LOW. Allow to cook for 3-4 minutes, stirring once in a while.
• Meanwhile place rest of spices in a small bowl.
• Add spice mix to pot and continue to cook on LOW for 2-3 minutes, stirring occasionally. The spices will become fragrant.
• Pour in the rest of the ghee and allow to warm on LOW for 20 minutes, uncovered. Be sure that it is very LOW. The ghee should not bubble in any way. The low heat is just to help the spices infuse.
• Remove from heat and allow to cool for 30 minutes.
• Strain with a fine mesh strainer into a glass jar. Enjoy!