Hello lovely people! Today I have a ridiculously simple recipe for you. As you can probably tell by the name of the post, today we will be making ghee! Ghee is a staple item in Indian cooking, with roots going all the way back to ancient times.
“Tongue of the gods,” “navel of immortality.”
We will proclaim the name of ghee;
We will sustain it in this sacrifice by bowing low.
These waves of ghee flow like gazelles before the hunter…
Streams of ghee caress the burning wood.
Agni, the fire, loves them and is satisfied. – Rig Veda
You can find references to ghee in not only the Vedas, but the Ayurvedic Samhitas and Yoga texts as well. Although the technique to making “proper” ghee, which has the Vedic medicinal properties is a rather long process, this version of ghee is still good for you, when used in moderation. It is said that ghee can increase your lifespan, help with inflammation, supports a strong immune system, and heyyyooo – promote weight loss! A cooking benefit of ghee is that it has a higher smoking point than butter, yay!
Here is freshly made ghee spread on top of paranthas, pretty eh?
Freshly made ghee smells absolutely wonderful. Kind of nutty and rich. It’s really a lovely smell. Give it a whiff!
Use ghee in your dough, in curries, spread on top of naan/roti/paranthas, and even in your biryani for an extra special flavor!
1 pound of unsalted butter, room temp
Heat the butter in a heavy saucepan with high sides over medium. Bring to a boil. Turn down to low, but keep a steady simmer/boil.
As it is cooking, skim the foam that will form off of the top. Eventually you will start to see brown bits at the bottom of the pan and the butter will stop bubbling. The butter will have turned a nice golden color, and the smell will be awesome. It’s done! The whole process takes about 20 minutes, depending on how much butter you use.
Let it cool for a bit. Use a mesh strainer and pour into an air tight jar. There you go!