Ghee is a type of clarified butter that’s a staple in Indian cooking — prized for its rich, nutty flavor and high smoke point.
🇮🇳 GheeÂ
Description
- Commonly used for:
- As a topper for curries, lentils, rice, soups
- Drizzling over rotis or parathas, vegetables, popcorn
- Sautéing spices for tadka/tempering
- Making sweets like halwa, laddoos, and gajar ka halwa
Ingredients
Instructions
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Melt the butter in a heavy-bottomed saucepan over medium-low heat.
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Once melted, the butter will start to foam. Let it simmer gently.
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The milk solids will separate and sink to the bottom. Keep cooking.
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After 10–15 minutes, the butter will become clear and golden, and the milk solids will turn light brown.
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When it smells nutty and toasty, remove from heat.
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Strain through a fine mesh or cheesecloth into a clean, dry jar.
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Let cool. Store at room temperature or refrigerate for longer shelf life.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 203.26kcal
- % Daily Value *
- Total Fat 22.99g36%
- Saturated Fat 14.31g72%
- Cholesterol 60.95mg21%
- Sodium 3.11mg1%
- Potassium 6.8mg1%
- Total Carbohydrate 0.01g1%
- Sugars 0.01g
- Protein 0.24g1%
- Vitamin A 193.91 mcg
- Calcium 6.8 mg
- Vitamin E 0.65 mg
- Vitamin K 1.98 mcg
- Niacin 0.01 mg
- Folate 0.85 mcg
- Vitamin B12 0.04 mcg
- Phosphorus 6.8 mg
- Magnesium 0.56 mg
- Zinc 0.02 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
