Ghee | Tuppa | Nei

Ghee is a clarified butter. Traditionaly used in India (SouthAsian Cooking). It is used for all indian recipes. Ghee is made out of fresh homemade butter or (storebought butter). I used to make ghee always at home because it tastes more and gives more aroma.


  • Butter - 200 grms ( unsalted ) 
  1. Add butter into a heavy bottom pan
  2. Begin to melt the butter on simmer
  3. Stir occassionaly boil until froth comes. Butter starts making sound stir in between
  4. Cook until froth evaporates. Stir once and the butter changes the color into yellowish / golden in color. Milk solids turns into gol

    den brown (it should not be burnt)
  5. Stir for another few minutes. The butter sounds off ghee is ready and turn of the flame and remove from the stove. Let it cool and warm then strain the ghee into ghee jar. Once it is cooled completely ghee becomes thick and rough. Keep it in the room temperature for months.
Note : Do not throw the milk solids add hot white rice into ghee milk solids and little bit of salt mix and have it.

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