Ghee is a delicious and highly clarified ancient Indian butter that is used in countless Indian dishes. Homemade ghee has a fragrant, rich, and nutty flavor.
This nutty taste and intense aroma of Ghee makes it great for cooking and baking. It takes 10-12 minutes to make ghee with butter.
Ghee is being used in many dishes for thousands of years. Making ghee is an ancient way of preserving butter.
Addition of this earthy, sweet-scented ghee can add an unparalleled exquisiteness to any simple dish.
This post is a step-by-step video guide for making ghee with butter in a pan or Instant pot. You can watch the video tutorial on this page.
This page has all the tips and variations to make the best ghee that has rich, nutty, and caramelized flavor.
The butter clarification method for creating richly flavored and highly digestible ghee is fairly simple and darn easy. Once you make ghee at home, you will never go back to store-bought ghee.
You just melt and boil butter. After boiling, the milk solids sink to the bottom and get browned. The milk solids are removed from the butter and you get Ghee. That’s it!
How I learnt making Ghee at home?
I learnt how to make ghee from my Grandmother, just by watching her making it the traditional way right from scratch, such as collecting and storing fresh cream of buffalo-milk for days in the refrigerator and then churning it into the butter (makkhan) and then finally clarifying the butter to make desi ghee.
Makkhan was simmered till the milk solids settled at the bottom and turned lightly golden. After a few minutes, Granny would strain the ghee using a mesh filter and a muslin cloth.
The adventure was not over yet. The milk solid residues were a treat for me and my sister. My Grandmother would add some sugar, cardamom powder, and chopped nuts to it and shape it into balls. They tasted like mawa peda. So simple yet too exquisite.
Making Ghee is a process of love and care.
The process was remarkably simple, but one needed patience for that. As long as I remember, my Grandmother always preferred homemade ghee over the store-bought. She used to say that one can never get the love from the store-bought ghee because this is infatuated with tenderness and care.
She said, “homemade pure ghee (desi ghee) is made with pure love. So, when you grow up, make sure that you always feed your children with the homemade food cooked in desi ghee. It would make them stronger.”
I never made my own ghee until I changed the continent. After that, I did my first attempt and I never stopped making my own ghee. Because ghee is absolutely one thing that is entirely made with love.
Now, I always have ghee in my pantry. Because I make many things which only taste best when they are cooked in ghee.
Another important reason for making Ghee at home is because of my little one. She just adores the Ghee I make for her. She loves adding a dollop of ghee to her lentils soup or rice, and she loves her bread slice smeared with ghee and sprinkle of sugar. And yes, she does not like the parathas cooked in oil. :)
Thus, in my home, I never run out of homemade ghee. As soon as it finishes, I make a new batch.
I make ghee from scratch (like my Grandmother) and also this instant version with unsalted butter. The instant version is much faster and tastes almost the same, so I often end up making this one.
Rice Recipes to make with Ghee are:
What is Ghee?
Ghee is a sort of highly clarified butter that is a staple of Indian cuisine.
This highly clarified butter is traditionally made by slowly melting and boiling butter until the water evaporates from it and the milk solids sink to the bottom and get browned. Finally, you strain the liquid and discard the milk solids to get richly flavored, golden, and aromatic ghee bursting with caramelized flavors.
Ghee is organic and has now become popular worldwide because people with dairy sensitivities can also consume it.
People who are following the Paleo diet, and the Whole30 program can also devour Ghee.
Properties of Ghee:
Ghee has a high smoke point. Since the milk solids are removed from the butter, the smoke point in the ghee increases outstandingly. The high smoke point of ghee makes it perfect for cooking and baking.
Not only does it add a lovely flavor to the dishes, it is also very versatile. Ghee is best for sautéing, stir-frying, deep-frying, toasting, and roasting.
That’s why it is an excellent replacement for cooking oil. Besides, you can easily substitute ghee with oil in any Indian recipe that calls for oil.
Benefits of Ghee:
Source of good fat.
Has anti-inflammatory properties.
Good for skin and hair.
Keeps you warm.
Cure for clogged nose.
Full of Vitamin A, E, & K.
Good for the brain.
Great for lactose intolerants.
How to Make Ghee?
To make ghee you need to follow 5 simple steps below:
STEP 1: Melt the butter over low heat.
STEP 2: Evaporate the liquid.
STEP 3: Allow milk solids to separate and sink to the bottom.
STEP 4: Cook further to brown the milk solids.
STEP 5: Let it cool, strain and store. Ghee butter oil is ready.
How to Make Ghee in an Instant Pot?
To make ghee in an Instant Pot, add butter to the instant pot liner.
Press ‘Sauté’ on normal mode and melt the butter. Keep stirring and boiling until the milk solids turn brown and settled to the bottom. Strain and store ghee. Done!
The full recipe is in the recipe box on this page.
How to Make Ghee in a Pan?
Just add butter to a thick bottomed pan and melt it over low heat. Cook until the milk solids separate and sink to the bottom, and get browned.
Once the milk solids are browned, let it cool at room temperature. Strain, and your ghee is ready.
See the full recipe in the recipe box on this page.
How to store Ghee?
To store, let the ghee cool completely at room temperature. Once cooled, pour the strained butter into a sterilized glass jar. Ghee will stay fresh at room temperature for 1-2 months. You can also refrigerate it for 6-7 months.
What are the ingredients used in ghee?
Ghee is prepared using only 1 ingredient and that is Butter.
Uses of Ghee:
- Ghee has been used in authentic Indian cooking for years.
- It also has healing and medicinal properties, thus it is used in Ayurvedic medicines.
- Ghee is also used as a hair oil for deep conditioning.
- It makes an excellent skin moisturizer and is good for sensitive skin.
- Ghee is also widely used in festivals to light lamps.
Curry & Dals to cook with ghee:
What is the difference between ghee and butter?
Butter is made with milk cream and the ghee is prepared with butter by clarification process.
The main difference between ghee and butter is that it does not burn as easily as butter.
What to do with the strained milk solids?
You can discard the strained milk solids or use it in many ways such as:
- Add it to the chapati or paratha dough.
- Add some sugar, cardamom and nuts to serve as a sweet.
- To make delicious flavoured milk, add it to the boiling milk along with some sweetener, chopped nuts, flavourings as saffron, cardamom, and rose water.
What to do if my ghee is burnt?
If your ghee looks dark and the milk solids have burnt, then simply discard the milk solids as soon as possible. Then boil ghee again with some curry leaves for 2-3 minutes. This would take away the burnt smell. After that you can use it as usual.
Top 13 tips and variations to make the best homemade ghee with butter:
Making homemade ghee is extremely basic, you just need to keep a few things in mind to make your best ghee.
- Always buy the superior quality organic butter for making ghee.
- This recipe shows an instant version of traditional ghee which does not have any added flavorings. If you want flavoury ghee then you can also add some herbs like (thyme, rosemary, curry leaves) to it.
- Make sure you melt and boil butter only on low heat or the milk solids will be blackened.
- Keep stirring often to prevent it from burning and sticking to the pan. Otherwise, you will end up with burnt butter and that does not taste great.
- Use a thick bottomed pan when making ghee in a pan. Dutch oven or stainless-steel pan would be great. This would prevent milk solids from burning.
- If you want a longer shelf life, then avoid the moisture entering ghee. To do so, use a clean and dry spoon when scooping the ghee.
- Butter prepared from cow milk produces yellow-colored ghee and butter made with buffalo’s milk cream produces whiter ghee.
- To make things faster, you can cut the butter into small pieces.
- I make ghee entirely in low heat. But if you want, you can melt the butter over high heat and turn the heat to low.
- If you cook ghee for too long, then the ghee will smell like butterscotch. And you will have brown colored ghee.
- If you want the authentic taste of ghee, then I would recommend unsalted butter for making ghee. But if you are okay with slightly salty ghee then you can use salted butter too.
- Ghee is like a golden liquid when it is warm. When you keep it at lower temperatures, the ghee solidifies and turns gritty and pale yellow. You can easily melt it whenever required.
- Ghee has a longer shelf life. You can store it in a glass jar at room temperature for up to 2 months. Or refrigerate it for up tp 6-7 months.
Desserts to make with ghee are: