Homemade Ghee, the Indian clarified butter, is an aromatic and healthy flavouring fat used in Indian cooking - sautéing, stir frying or deep frying.
Put the block(s) of butter in a heavy bottomed saucepan on medium heat.
Once it melts completely, a thick frothy layer will form on top. After about 3-4 minutes, it will start bubbling. Keep stirring now and then.
The forth will be thick and as it simmers, the thick frothy layer will separate into whey and float on top.
The bubbling will increase and the foam will become thinner. The layer under the foam starts becoming clear. Keep stirring it frequently.
After some more time, the frothy layer disappears, the mixture will become more clear and the milk solids will start sticking to the sides of the pan. While you are stirring also keep scrapping the sides of the pan.
After some more time, the milk solids will start settling at the bottom and bubbles will decrease. Keep stirring to avoid burning at the bottom.
Once the milk solids start browning and the clear melted butter will turns to a golden hue, ghee is ready. Now add the moringa leaves or curry leaves. It takes 25 minutes to get to this stage.
Turn off the flame and let it cool a bit. Then sieve it using a mesh strainer and transfer it to a clean and dry airtight container.
Use the strained milk solids to prepare ghee rice or wheat ladoos. It is edible with a slightly strong flavour. Try ways to use it.
As the ghee cools, it turns semi solid. If the outside temperature is cold or in winter time, it completely solidifies.
Homemade Ghee https://www.themagicsaucepan.com/basics/homemade-desi-ghee-indian-clarified-butter