Ghee as Ingredient, Fat and Cooking Technique

The cookbook presents ghee as clarified butter with the milk solids removed and uses it in both savory and sweet recipes.

Its source method melts unsalted butter, brings it to a boil, removes foam, then cooks gently for 15–20 minutes until the whitish curds turn light brown before straining.

In cooking, ghee is more than a background fat. It carries whole spices, browns grains and flour, enriches desserts, and can be combined with oil when the recipe wants both flavor and controlled heat.

Ingredients

• 1 lb (500 g) unsalted butter for the source ghee method
• A pot
• A spoon for skimming
• A fine sieve or cheesecloth
• A clean glass container with a tight lid

Method

Melt the butter over medium heat and watch carefully. Bring to a boil, skim the foam, reduce the heat, and cook 15–20 minutes, stirring occasionally. When the milk solids at the bottom turn light brown, skim again and strain the clear fat into a clean container, leaving the browned solids behind.