Ghee (Clarified Butter)

Ghee (Clarified Butter)

Ghee (Clarified Butter) has always been of great importance in Indian cuisine. It plays a major role during rituals like pooja, festivals & also offered as food for Gods. Traditionally it is made from cows milk. Ghee is used in everyday meal for making chappati's, tadka's, dosa's, Indian sweets. I've been preparing it for last 8 yrs now. After coming to muscat I started preparing it with unsalted butter. Its a very easy recipe which needs to be cooked carefully with lots of patience because it may get burnt easily. I am sure many of you love the fragrance of the freshly made ghee, its heavenly!

Soni Khadilkar


  1. 400 gms unsalted butter of


20 mins
  1. Blank step
    Add Photo

    Make small cubes of unsalted butter. In a non stick heavy bottom sauce pan add the cubes of unsalted butter.

  2. Blank step
    Add Photo

    On a medium heat melt the butter, it may splutter after a while & resemble a froth, turn down the heat to simmer until ghee separates from the froth & it will develop a brown colored crust at the bottom of the pan.

  3. Blank step
    Add Photo

    At this point carefully shake the pan to prevent the ghee from burning further & switch off the gas.

  4. Blank step
    Add Photo

    The ghee will also have the heavenly aroma of the freshly made homemade ghee (yummm). Keep aside the ghee to cool.

  5. Blank step
    Add Photo

    Ghee can be stored for a month at room temperature.

Add Step


Cooksnap placeholder

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap