Usli ghee (clarified butter)
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Usli ghee (clarified butter)
  Butter    Indian  
Last updated 6/12/2012 1:28:10 AM. Recipe ID 63403. Report a problem with this recipe.
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      Title: Usli ghee (clarified butter)
 Categories: Indian, Sauces and
      Yield: 1 Servings
        E  *****
  Butter in India is called makkhan.  Clarified butter, instead of being
  called makkhan ghee, is called usli ghee (usli means "real" or "pure,"
  which in this context refers to the real or original fat of the
  ancient Indians).  Clarified butter or usli ghee is essentially
  French brown butter with the brown residue strained off. Usli ghee
  has a light caramel color and a heavenly aroma. Since there is no
  moisture present, it keeps well covered, at room temperature, for
  several months. (I keep it in the fridge .... I have no nerve.)
  To make 3/4 cup clarified butter (usli ghee), place 1/2 pound (2
  sticks) sweet, unsalted butter in a heavy-bottomed saucepan (she
  means frying pan) and put on a burner. Keep the heat low until the
  butter melts completely, stirring often during the process. Increase
  the heat to medium-low and let the butter simmer until it stops
  crackling, thus inidicating that all the moisture has evaporated and
  the milk residue is beginning to fry. As soon as the solids turn
  brown (10-12 minutes), turn off the heat and take the pan off the
  stove. Let the residue settle to the bottom of the pan, then strain
  the clear butterfat (usli ghee) into another container. This usli
  ghee, when it is completely cool, will turn a cream color. Ready-made
  usli ghee is available in INdian grocery stores, but remember .....
  there is no guarantee of its freshness or purity

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Recipe ID 63403 (Apr 03, 2005)

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