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Ghee

- submitted by Dahlia on 04-22-2010
(Clarified Butter, Neyi, Toop)
Ingredients
Unsalted Butter -  as needed

Ghee (Clarified Butter)
Method
1. Take a heavy bottomed sauce pan and put the unsalted Butter in it.
2. Keep it in low-medium heat and let the butter melt.
3. Let it simmer on low heat for the next 15-25 minutes. (Time depends on the quantity of butter.)
4. Lot of foam will be formed on the top. Gradually, the colour will change to golden brown.
5. At this stage, switch off the flame and let it cool down.
6. Strain it to get rid of the milk fats and store it in a clean and dry container.
7. Store this in room temperature or in the fridge and use whenever needed for gravies, pulavs and for rotis. 

Unsalted Butter

Melted Butter

Milk Solids seperating

Almost golden brown

Ghee (Clarified Butter)



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