Indian Clarified Butter (Ghee)
Makes1/2 cup
- Active time: 15 min
Total time: 15 min
South Indians don’t use ghee in cooking the way North Indians do, much preferring their coconut oil. But they always have a spoonful with their parboiled rice and dhal. The first step of a Sadhya is mixing ghee, rice, dhal, crushed pappadam, and a little salt. This mixture is eaten by hand and forms the first bites of the Sadhya. This recipe is part of our menu for Sadhya, a South Indian feast.
Published in Gourmet Live
01.18.12
INGREDIENTS:
- 1 stick (1/2 cup) unsalted butter, cut into pieces
INSTRUCTIONS:
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Line a sieve with 3 layers of cheesecloth and set over a jar.
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Bring butter to a boil in a small heavy saucepan over medium heat. Once foam completely covers butter, reduce heat to very low and continue to cook, stirring occasionally, until a thin crust begins to form on surface and milky white solids fall to bottom of pan, about 8 minutes. Continue to cook butter, watching closely and stirring occasionally to prevent burning, until milk solids on bottom of pan are light brown and liquid is golden, translucent, and fragrant, about 3 minutes. Remove from heat and strain through cheesecloth-lined sieve into jar.
COOKS’ NOTES:
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Ghee keeps, chilled, 6 months.
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