Best 10 Ghee Recipes

GHEE

Steps:

• Place butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store in airtight container being sure to keep free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month.

SIMPLE GHEE

Steps:

• Melt butter in a large skillet over low heat until butter starts to foam and boil, about 10 minutes. Push the foam to the side, without stirring, to see if butter is clear, bright, and golden.
• Remove skillet from heat and add salt; cool for about 2 minutes.
• Pour butter through a fine-mesh strainer or cheesecloth to remove foam and particles into a glass container. Ghee will thicken and turn slightly translucent. Store in refrigerator.

GHEE

Steps:

• In a heavy skillet, over medium to medium low heat, heat butter until completely melted. Watch as butter boils, first with large bubbles and white milk solids floating on the surface, then with only a fine white foam filling entire surface. Stir occasionally.
• Soon small patches of golden brown will appear on the surface, and overall color of butter will change from yellow to golden. Push aside foam periodically to check color of sediment. When sediment turns light brown, remove from heat (see note).
• Decant into a jar with a tight lid. Warm, if desired, for serving over rice.

GHEE (INDIAN CLARIFIED BUTTER)

Steps:

• Line a sieve with 3 layers of cheesecloth and set over a jar.
• Bring butter to a boil in a small heavy saucepan over medium heat. Once foam completely covers butter, reduce heat to very low and continue to cook, stirring occasionally, until a thin crust begins to form on surface and milky white solids fall to bottom of pan, about 8 minutes. Continue to cook butter, watching closely and stirring occasionally to prevent burning, until milk solids on bottom of pan are light brown and liquid is golden, translucent, and fragrant, about 3 minutes. Remove from heat and strain through cheesecloth-lined sieve into jar.

CLARIFIED BUTTER OR "GHEE"

Steps:

• set saucepan on stove on medium-low setting.
• put butter in pan.
• once butter is melted, turn setting up to medium.
• butter will crackle and bubble and foam and make a lovely smell for about 20 minutes.
• once foam begins to clear and smell becomes more"roasted", promptly take pan off stove.
• filter butter through a tea or coffee filter to remove impurities (little white bits-- foam may be removed as well, either way is okay).
• transfer ghee to jar, store at room temperature (up to one month) or in fridge (up to one year).

CHICKEN IN LEMON-GHEE WITH GARLIC AND CASHEWS

Steps:

• Thoroughly mix all the Marinade ingredients with the chicken in a large mixing bowl.
• Cover and set aside in the refrigerator for at least three hours.
• Preheat oven to 350º F GARLIC In a small baking tray, mix the garlic with salt, ground cayenne pepper and black pepper and approximately 1 teaspoon of canola oil.
• Place garlic tray in oven.
• Mix the garlic after 4 or 5 minutes and place back in oven for an additional 4 minutes.
• Since all ovens vary in temperature, keep checking through oven window to make sure the garlic isn't burning.
• CASHEWS In a small baking tray, place cashews in a single pile.
• Place tray in oven.
• Mix the cashews after 4 or 5 minutes and place back in oven for an additional 4 or 5 minutes.
• Keep checking through the oven window to make sure the cashews aren't burning.
• Mix the roasted garlic and cashews and set aside.
• Heat the 2 tablespoons ghee in a heavy, small pot.
• Add 2 tablespoons of fresh lemon juice and immediately reduce heat to low.
• Grill the marinated chicken.
• Once the chicken is cooked through, but while it is still on the grill, glaze both sides of the chicken with the ghee-lemon dressing.
• Serve the garlic-cashew mixture over freshly grilled marinated chicken breasts.

SPICED GHEE

Steps:

• 1. Melt the butter and heat it until it foams. Add the other ingredients.
• 2. Reduce the heat and simmer gently for about 45 minutes. DO NOT STIR. This will separate out the milk solids, leaving a clear butter mix on top.
• 3. Cool the mixture, strain through cheese cloth and discard the milk solids and spices. Store the spiced butter in a sealed jar and use as desired.

CLARIFIED BUTTER (GHEE)

Steps:

• Set up your straining station. Line a mesh strainer with an unbleached basket-type coffee filter and position it over a clean and dry pot (this pot will not be heated; you'll strain the finished product into this pot to cool until it has cooled enough to pour into the final air-tight storage container). Note: DO NOT stir the butter or swirl the pan at all during this process. The entire process will take approximately 45 minutes from the time the butter starts to melt. Place the butter in a 2-quart saucepan and set over medium heat. Once the butter has liquefied, decrease the heat to lowest setting then adjust to maintain a low boil (this can be accomplished by setting stove somewhere between gas mark 1 & 2). Attach a digital thermometer to the side of the pot and immerse it into the melted butter. When the temperature reaches 255 degrees F (124 degrees C), REMOVE THE BUTTER FROM THE HEAT and using a spoon, skim the white coagulated solids and foam off the top of the butter (do not stir, just skim) and discard. When you're done skimming, immediately strain the butter into another unheated pot (as it will continue to cook until you get it out of the heated pot), put the pot cover on and allow it to cool for 30 minutes. After the butter has cooled for 30 minutes, transfer the clarified butter to its final glass storage container and cover the container with a paper towel (to prevent airborne contamination); allow the clarified butter to cool on the countertop until it solidifies; once solidified, remove the paper towel and seal the container with its lid. The clarified butter can be stored at room temperature in a tightly covered container for up to six months. Be sure to use a CLEAN, DRY utensil when you scoop-out your clarified butter. Also, be sure to close the container lid as soon as possible after usage, to prevent airborne contaminants and moisture from getting into your clarified butter, both of which can promote spoilage of the clarified butter.

USLI GHEE

Steps:

• In heavy bottomed saucepan heat butter over low heat until it melts. Raise temperature to medium, simmer until crackling stops. Then start to stir and watch carefully until solids turn brown. Remove from heat and leave to cool. Pour off clarified butter being careful to leave all residues behind. Refrigerate.

INDIAN GHEE RICE

Steps:

• Heat the ghee in a saucepan which has a tight fitting lid.
• Fry half the onions until golden brown.
• Add the turmeric and stir well for a minute.
• Add the rice and fry for a few minutes, stirring until it is golden in colour.
• Add the boiling stock, spices, and remaining onions.
• Stir well and cover tightly and cook on a very low heat for 20 to 25 minutes.
• Turn off the heat, and keep covered until ready to serve.
• A few minutes before serving, uncover the pan to allow steam to escape.
• Fluff up with a fork and garnish with the peas.