Active Time
15 minutes
Total Time
15 minutes
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.
Ingredients
Makes 1/2 cup
Step 1
Line a sieve with 3 layers of cheesecloth and set over a jar.
Step 2
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.
•Ghee keeps, chilled, 6 months.
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Reviews (3)
Back to TopSometimes, when my mom makes Ghee, its not the perfect color you have in the picture, it's a bit darker. Why is that?
akhilshah
Edison, NJ
11/22/2016
I was looking for a recipe to make clarified butter without a microwave. This should work well.
tmgibs
Camas, WA
11/22/2014
Well, all South Indians are not Keralites. South Indian as 4 more states. Off-course, South Indians don't use ghee in cooking the way North Indians do. Only Keralites do Sadhya. And all South Indians don't use coconut oil. :)
Savis_Kitchen
9/22/2013
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