Cooking web notes

I was not sure whether to post this or not, but eventually decided to go ahead. I have had many requests for this therefore I guess at least some of you will need this recipe. This is mainly for those who are staying abroad and have access to unsalted butter but not so much clarified. Enjoy!



Ingredients:

Unsalted Butter- 1lb
Fenugreek Seeds (optional)- 3-4


Method:

1.Melt the butter in a thick bottom pan on medium high heat.
2.Once the butter is melted add the fenugreek seed,if you are adding any and reduce the heat to medium low.
3.Once it starts to splutter let it sit there on this heat for 20-25 minutes or until all the spluttering stops and the ghee starts to turn golden brown in color.
4.Let it cool. Do not disturb the bottom.
5.Sieve it into a dry glass(preferably) container and close it tightly,once the ghee has cooled completely.




Notes:

1.Some people like their ghee to be yellowish, in that case you could switch off the heat 5-7 minutes before.Also you could add a pinch of turmeric to enhance the color.
2.If you want to store it for a while you will have to make it like I have explained.This is to make sure that no water is left in ghee.
3.I took these pictures soon after sieving,before it got solidified.
4.Adding fenugreek gives a nice flavor to ghee.But it's completely optional

Contributor: Namitha