The Making: Desi Ghee

Desi Ghee or Clarified butter has been used for centuries in Southeast Asia, anywhere from massaging oil to flavoring food. There are health benefits associated with this oil, however consuming it too much can be harmful. A recommended dose is around 1-2 teaspoon, but in my opinion that is a bit much especially if one doesn’t have an active lifestyle.

There aren’t many ingredients but the process is a bit tedious. I recommend doing this on a day when you are already in the kitchen preparing dinner or something that requires you to be in the kitchen for a while. You have to keep an eye on it at all times because it does burn very quickly. So, lets begin…

Ingredients:

• 4 sticks of unsalted butter

Tip: Start with 4 sticks of butter, once you have mastered the skill of making ghee you can always increase the quantity.

Tools:

• Medium to large stainless steel or a light color saucepan

• Wisk or spatula (optional)

• Air tight Glass container (must be glass)

• Stove

Method:

1. Place the butter into the saucepan and melt the butter on medium heat. You can use the whisk or spatula to break the butter into pieces as it melts.

2. Once melted, lower the heat to the second lowest setting on your stovetop.

3. Let it cook (low simmer) until you start to see browned milk solids at the bottom of the pan. While cooking do not stir, if you are really tempted you can gently swirl the pan but be very careful, as this can be dangerous.

4. Once the color has changed to a light-medium gold, turn off the heat and let it cool for 30 minutes or so. You do not want it to solidify in the saucepan, but be cool enough to safely transfer to a glass jar. You will know it’s done when its fragrant, the water has evaporated, and the milk solids have turned a deep brown.

5. Once cooled transfer to a clean dry glass jar and let it cool completely before closing it with the lid. You can strain the ghee if you like.

Precautions:

• Never use a wet or damp utensil to scoop out the ghee

• Make sure it is in an airtight container

• If moisture gets in, it will go bad

Usage:

1. Delicious on, inside and in between paratha or on top of roti or any other bread

2. Brush on top of baked goods such as croissant, baklava, and biscuits

3. Small amount mixed in with olive oil to prepare curries

4. As a moisturizer (does have a nutty smell and might leave a stain on clothes)

5. Add a teaspoon or so on top of boiled rice

6. Add a teaspoon of desi ghee on top of biryani rice before steaming

7. To flavor popcorn

Let me know how you like to use desi ghee. I hope you give this delicious flavor agent a try. All the best!