INDIAN CUISINE: USLI GHEE (Clarified Butter)

‘Ghee is sweet in taste and cooling in energy, rejuvenating, good for the eyes and vision, enkindles digestion, bestows lustre and beauty, enhances memory and stamina, increases the intellect, promotes longevity, is an aphrodisiac and protects the body from various diseases’ Bhavaprakasha (16th Century Ayurvedic text)

Usli ghee literally meaning 'pure butter' is a basics in Indian cuisine since the Vedic times. It is widely used in Middle-Eastern cooking too. Ghee is a nourishing and very healthy as it  doesn't elevate (even lowers!) the cholesterol levels and helps the body to maintain a low state of oxidation.

It can easily be prepared at home by boiling unsalted butter on a slow fire. The heating process removes lactose content and in the outcome, you get a pure 'liquid gold' - a transparent, amber like color ghee possessing wonderful walnut aroma.

Method of preparation:

Measurement: from 500g of unsalted butter you'll get about 400g ghee. Time of preparation: 30 min. Increase the quantity of ingredients proportionally as per your needs.

1. Melt the butter in a large frying pan on a medium heat until the butter melts completely, constantly stirring. Spoon out the white foam appearing on the surface. Bring to boil.

Be careful for the butter wouldn't burn (it may happen if you melt it over high fire). Don't use the ghee if it has acquired a dark color and starts smelling pungent.

2. Turn down the heat and leave the butter simmer for the rest of the required time.

3. Take the ghee off from the fire and pour it into a glass or ceramic jar. Set aside to cool for about 10-15 mins. As it cools, the ghee will harden like a butter.

Keep your ghee in a fridge, in a tightly sealed jar. Actually, the ghee stays fresh even unrefrigerated for a few months!

There is one more kind of ghee made from mixture of vegetable oils and you can buy it from any Indian grocery or at some on-line shops. It is cheaper but  there's no comparison to the real home made ghee!

This time I've made some very tasty, ghee based, light textured Ma'moul Abiad cookies, a recipe shared by Dimah from Orange Blossom Water.
Thank you, Dimah :)♥

*By the way, you can fry in the same ghee for a couple of weeks until it gets burned.