Though Ghee/clarified butter is available today at all the grocery stores, I prefer making mine at home. Nothing can beat the home made one in fragrance and the colour. Enjoy it on Parathas, dosas or even with banana and sugar.
Wash the home made butter three to four times till the water runs clear. Drain and heat it on a gentle flame, stirring in between to prevent it from overflowing. When it nears completion, a fragrant smell of the ghee emanates, accompanied by the darkening of the milk solids that form the residue. Once it has turned light brown, switch off the gas. The heat of the pan itself ensures that the ghee takes on a beautiful golden brown hue.
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