Ghee is so easy to make at home but its also easy to burn it, or on the other hand, if you are scared of burning it,remove it from the heat too soon and as a result the butter doesn’t cook properly causing the entire ghee to spoil.

In my previous post about making Ghee in a crockpot, I have talked about how I have been making Ghee at home for the past 20 years, so I have learnt a few things about Ghee making! The first thing is always start with a BIG pot because the butter is going to froth up and can spill over. Most of my dals and vegetables are cooked in ghee,including Dal Makhni, Moong Ki Dal-A simple Ayurvedic Preparation, Restaurant Style Dal Fry,Kali Masoor Dal-Dhaba Style, Baingan Bharta in Pressure Cooker, Gobi Matar-Dry Cauliflower and Peas in Indian Spices, Bean Aloo sabzi, Green Beans and Potatoes stirfry, and my Indian desserts that require ghee are Besan/Gramflour Ke Laddoo-Indian dessert, and Sooji ka Halwa.

I never stir my ghee,while its cooking. The milk solids will settle at the bottom, so there is no reason to keep stirring.

The most important tip that I am about to share is that when the liquid turns clear add/sprinkle a few drops of water to the ghee. You will hear a crackling sound! That’s your cue that the Ghee is ready! You can put a few drops of water at an earlier stage, and you will not hear that crackling sound.(Please watch the video on my facebook page)

Remove immediately from heat, once you think the ghee is ready, as the ghee continues to cook. The color of the ghee will also lighten once it solidifies.

Don’t waste the Solids left behind at the bottom of the pan. I mix some Whole wheat Flour/Atta,salt,spices,usually Ajwain/Carom seeds and Hing/Asafoetida and make delicious parathas/puris out of the dough. I also make Wholewheat Baked Mathis/Crackers, by baking them in the oven.

I loved this article by Dr Axe on the benefits of ghee, you can read about it here.

Make Perfect Ghee without Burning or Undercooking

Aanchal Gupta

The most common problem is that ghee gets overcooked or we don’t cook it enough and it gets spoilt very quickly.Shared tips on how to make perfect ghee at home from unsalted butter.Learn how to make this traditional,ayurvedic preparation at home in a simple, fussfree method.

Print Recipe

Cook Time 30

Total Time 30

Cuisine Indian

Servings cups

Ingredients

64 ounces/4 pounds Unsalted Butter
Large stainless steel pot
Strainer/sieve/cheesecloth/muslin cloth

Instructions

Unwrap the butter and place in a steel pan.
Bring to a boil.
The butter will froth and may spill over, use a large pan.
Reduce heat to medium low and let it simmer.
There is no need to stir.
When the froth on top starts turning a little brown, sprinkle a few drops of water to the ghee. There is a DISTINCT CRACKLING SOUND. This means the Ghee is done.
Remove immediately from stove and let it cool.
Use a strainer or cheesecloth to strain the ghee from the solids left at the bottom.
Do not cover the jar till the ghee has cooled completely.
The color of the ghee will turn lighter when it cools.

Notes

Use a large pan as the ghee will initially froth and can overflow. When you hear a crackling sound, that means there is no moisture left in the ghee and its done. Move from stove as it continues to cook from its residual heat.

Tried this recipe?Let us know how it was!

Here is the step by step pictorial recipe-

Unsalted Butter