For this
ghee recipe you need
8 ounces unsalted
butter
4 whole cloves
Ghee recipe
Place butter
in a heavy pan and melt over medium heat
until foam rises to the surface.
Take care not
to burn the butter.
Add the cloves
, which will help in clarification and lend
a delicate flavor , and gently stir.
Reduce the
heat to low and continue cooking, uncovered,
until the milk solids collect on bottom
of the pan and turn a golden color.
Remove any
crust that rises to the surface with a large
spoon and set it aside.
Ladle off the
ghee, taking care not to disturb the milk
solids at the bottom of the pan.
The solids
can be combined with the reserved thin crust
to use later for making parathas(griddle-fried
whole wheat bread),or for serving with steamed
vegetables or cereals.
Background
information on this ghee recipe
Ghee made form
cream or butter is ideal for cooking and
frying. It is far superior in its properties
and digestibility than any vegetable oil.
It is a purifier that absorbs and expels
toxins from the body. Even though it comes
from an animal source, it is consumed by
many vegetarians because of its beneficial
effects. Ghee contains vitamin D, and since
it does not have even a trace of milk solids,
it can be stored for a long time without
refrigeration.
Also read "Milk
in a Vegetarian Diet" |
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