Best 3 Ghee Indian Clarified Butter Recipes
Ghee, a staple in Indian cuisine, is a type of clarified butter made by simmering unsalted butter, skimming off milk solids, and straining the remaining liquid. It has a nutty, rich flavor and a high smoke point, making it ideal for cooking and baking. Ghee is also an essential ingredient in many traditional Indian dishes, such as curries, biryanis, and sweets. In addition to its culinary uses, ghee is also revered in Ayurvedic medicine for its numerous health benefits, including improved digestion, boosted immunity, and reduced inflammation. With its versatility and distinct flavor, ghee has become a popular ingredient in many cuisines worldwide.
Check out the recipes below so you can choose the best recipe for yourself!
GHEE (INDIAN CLARIFIED BUTTER)
South Indians don't use ghee, or clarified butter, in cooking the way North Indians do, much preferring their coconut oil. But they always have a spoonful with their rice and dhal.
Provided by Maya Kaimal
Categories Dairy Vegetarian Boil Butter Gourmet
Yield Makes 1/2 cup
Number Of Ingredients 1
Steps:
- Line a sieve with 3 layers of cheesecloth and set over a jar.
- Bring butter to a boil in a small heavy saucepan over medium heat. Once foam completely covers butter, reduce heat to very low and continue to cook, stirring occasionally, until a thin crust begins to form on surface and milky white solids fall to bottom of pan, about 8 minutes. Continue to cook butter, watching closely and stirring occasionally to prevent burning, until milk solids on bottom of pan are light brown and liquid is golden, translucent, and fragrant, about 3 minutes. Remove from heat and strain through cheesecloth-lined sieve into jar.
INDIAN CLARIFIED BUTTER (GHEE)
Steps:
- Bring butter to a boil in a 1- to 1 1/2-quart heavy saucepan over moderate heat. Once foam completely covers butter, reduce heat to very low. Continue to cook butter, stirring occasionally, until a thin crust begins to form on surface and milky white solids fall to bottom of pan, about 8 minutes. Continue to cook butter, watching constantly and stirring occasionally to prevent burning, until solids turn light brown and butter deepens to golden and becomes translucent and fragrant, 16 to 18 minutes.
- Remove ghee from heat and pour through a sieve lined with a triple layer of cheesecloth into a jar.
HOW TO PREPARE GHEE
Ghee is a healthy alternative to butter and oils. Ghee is an ingredient in many Middle Eastern dishes. It is also called clarified butter. It is available at natural foods and Indian product stores or you can prepare the ghee yourself. Is an unsalted butter that has been cooked to remove not only its butter fat solids, as in drawn butter, but also all water -- so as to produce a food that contains no molecular oxygen, and is thus extremely storable and not subject to rancidity as in normal cooking oils. The health advantages accrue from the fact that ghee contains no oxidized cholesterol, the kind which leads to free radical damage in the cells of the body.
Provided by Rita1652
Categories Asian
Time 45m
Yield 1 1/2 cups
Number Of Ingredients 2
Steps:
- Heat unsalted butter in a stainless steel, thick-bottomed sauce pan, over a low-medium flame.
- Allow the oil (ghee) to separate from the milk solids.
- Periodically remove the foam that accumulates at the top.
- When the oil is clear in color, the ghee is done.
- Remove from the stove and allow to cool for a while, than carefully pour off the ghee into a wide-mouthed jar through several layers of cheese cloth secured to the opening of the jar or through a fine mesh strainer.
- Cover the jar and store at room temperature.
Nutrition Facts : Calories 2170.1, Fat 245.5, SaturatedFat 155.5, Cholesterol 650.7, Sodium 33.3, Carbohydrate 0.2, Sugar 0.2, Protein 2.6
Tips for Making Ghee
- **Choose high-quality butter:** The quality of your butter will directly impact the quality of your ghee. Look for unsalted butter made from grass-fed cows. - **Use a heavy-bottomed pan:** A heavy-bottomed pan will help to evenly distribute the heat and prevent the butter from burning. - **Cook the butter low and slow:** Be patient and cook the butter over low heat. This will allow the milk solids to separate from the fat slowly and evenly. - **Stir the butter frequently:** Stirring the butter frequently will help to prevent it from burning and will also help to release the milk solids. - **Don't overcook the butter:** Once the milk solids have separated from the fat and the ghee has turned a golden brown color, remove it from the heat immediately. Overcooking the ghee will give it a burnt flavor. - **Strain the ghee:** Once the ghee has cooled slightly, strain it through a fine-mesh sieve or cheesecloth to remove any remaining milk solids.Conclusion: Why Ghee is Worth Trying
Ghee is a versatile and flavorful cooking fat that is a staple in Indian cuisine. It is easy to make at home and has a long shelf life. Ghee can be used in a variety of dishes, from curries and stir-fries to baked goods and desserts. It is also a good source of healthy fats and vitamins. If you are looking for a healthy and flavorful cooking fat, give ghee a try. You may be surprised at how much you enjoy it.
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