The final product. Soft Ghee, ready to be used in Recipes
The white crust almost all separated from the chunck of ghee.
In many recipes, I have mentioned the word Ghee which is used in the making of rotis & many rich sweetmeats. For those not familiar with Indian cooking, ghee is clarified butter. A description of how ghee is made follows. It was taught to me by my mother. If you do not want to make ghee, you may use regular butter.
Ghee can be made ahead of time and used when you make roti. Many cooks use spoonfuls of ghee to add to the rich flavor of curries. Because of health reasons this is not promoted on a regular basis, but using 1 or 2 tablespoons of butter or ghee occasionally does enhance the taste of dishes, without adding too much to your waistline.
You will find several recipes asking for ghee. Check the recipes in this segment at Quality Desserts. Ghee does not have to be refrigerated but if you have not used it in over a month you should refrigerate it as it can get rancid. I have included several images that may help to illustrate the process.
As you peruse the ghee recipe you may wonder why the melted ghee is put into the fridge. This was a clever tip from my mother. When the butter is a melted mass it is hard to separate the water and the thick white creamy stuff, butter solids. But when it is hard, it is so easy to separate all of this from the block of ghee.
After refrigerating the solid salts and water are visible on the top layer
Butter Melted & just out of the Microwave. This should be placed in refrigerator to harden
If you have any questions or would like to add a recipe of your own, email me, Nirmala, at
I will be happy to help with inquiries. The site will be regularly updated with tasty recipes, hints and tips. You will find my contact information at Contact
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