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Ghee - Clarified butter

Ghee is clarified butter, which contains neither water nor protein and smells and tastes like roasted nuts. Aside from its taste, Ghee is known for its myriad health benefits.

In Ayurveda, Ghee is considered a remedy for promoting good intestinal health in conjunction with increased absorption of vitamin A in the body, which plays a major role in good hair growth and healthy skin.

Ghee is traditionally used for frying or steaming. It is also spread on Chapatis and used to enhance the flavor of a dish..


  • 250 g unsalted Butter


Place the butter in a thick-bottomed saucepan, melt slowly over low heat, then simmer for about 20 minutes, without stirring.

You will notice that a white film will gradually form on the surface and milky bubbles will rise.

When you notice that the underlying fat is clear and no more white bubbles rise, the Ghee is ready.

Remove the pot from the heat and let it cool for about 20-25 minutes. Line a metal sieve with a piece of kitchen paper and strain the Ghee into a hot rinsed and dried mason jar

Seal the jar well and allow to cool.

Ghee will keep in the refrigerator as well as in the pantry for 1-2 months, as the substances that could spoil faster are cooked out.


  • Mix the leftovers at the bottom of the pot with a pinch of sugar and spread on a piece of bread, a heavenly treat.

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