The sight of a ghee lamp in the temple or in my Pooja Altar is always calming, beautiful and radiant. It is said that the light from a “ghee ka diya”(Ghee Lamp) wards off negative elements. I always feel a sense of peace after lighting a lamp and while it burns, it fills the room with a sweet aroma.
I also have a culinary reason to love ghee. It flavors my dals, makes my rice fragrant,the Biryanis and pulavs can not exist without it and my rotis love a touch of ghee. The recipe I am sharing is how I make ghee here in the US. The process of ghee making is different in India, where I used to start with making my own hand churned butter first. More on that later – enjoy making your ghee!
- A kadai or a heavy bottomed pan
- 2 pounds Organic unsalted butter
- A cheesecloth
- Clean and Dry Glass jar
- A funnel
- Put the Butter into the pan on medium heat
- Allow it to melt completely
- In about 15 minutes a thick layer will start building up on top the melted butter
- Do nothing
- keep waiting or get busy with other things in the kitchen
- In about 30 min from the start the surface layer will start to thin out. At this point stir the boiling ghee carefully
- The solids will soon start to settle down and the liquid turns a golden hue.
- Switch off heat when the solids separate completely
- Remove from the heat and let it cool down for about 20 minutes.
- Do not let it cook completely as you need the ghee to be in a liquid state for pouring
- Line a funnel with the cheesecloth, place over a glass jar and pour the ghee; thus separating the solid particles.
- Allow to cool completely before placing the lid on top.
- This recipe lasts me for more than a month. How long it would last for you depends on how much you use it.
Notes: Ghee does not need refrigeration. Ensure the jar is clean and dry.