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If you have read through a number of Indian food cookery books, you may have noticed that many recipes ask for ghee. Ghee can be purchased in Indian markets and some grocery stores but it is also very easy to make your own. It is really just clarified butter.

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Now take your very clean hands and start mixing it all into a nice ball. You should knead it for about ten minutes so that you have a smooth well formed dough ball.

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Making ghee is a simple process, taking about 20 minutes. Using one pound of good quality unsalted butter will yield approximately 10 to 12 ounces of ghee. I mention using good quality butter for good reason. Higher quality butter generally has a lower moisture content. Too much moisture in the simmering butter will result in large pops and bursts, sending boiling temperature butter all over the stove and you. Obviously, this is dangerous.



Initially, it might appear a bit difficult to make clarified butter as you have to observe the consistency a lot of times, in obtaining the main ingredient- butter. However, I have been making and incorporating in several dishes. I just adore it and often put some sugar and eat like dessert.

Remove the butter and place the same in a non-stick container. Repeat the process till you get the final drop of butter. The remaining liquid could be drunk or used in here the form of buttermilk. You could also use it for making curry or yoghurt-based dishes.

Paratha breads are best eaten within a half hour of cooking them but I have warmed them up in the microwave after a couple of days an they still taste amazing.