- Un salted butter - 500 gms
- Deep bottom kadai
Keep 500 gms of unsalted butter in a heavy bottom kadai over a medium heat. When it melts and comes to boil, lower the heat stirring all the time. The butter will bubble and make bubbling sounds. Skim the froth occasionally with a ladle from the top, till it turns deep golden in colour. In about 10 minutes it will be clear and become clear. Quickly remove from the gas to maintain the dark honey colour and cool it for 10 minutes. Strain the contents in to a container with a firm lid remains the black at the bottom of the pan.
Ghee is traditional medium for frying food. It is served as a topping for white rice and gravy in a south indian menu. Ghee prepared at home with unsalted butter is wholesome and delicious.
Tasty tip :
The black residue can be turned into a tasty snack by mixing with a table spoon of wheat flour and 1 / 2 teaspoon sugar.