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Usli Ghee (Clarified Butter)

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Recipe

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.

 

Yield

1 serving

Prep

?

Cook

15 min

Ready

30 min
Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
½ pound butter, unsalted
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Ingredients

Amount Measure Ingredient Features
226.8 g butter, unsalted
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Directions

To make ¾ cup clarified butter (usli ghee), place ½ pound (2 sticks) sweet, unsalted butter in a heavy-bottomed saucepan 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 57g (2.0 oz)
Amount per Serving
Calories 406102% from fat
 % Daily Value *
Total Fat 46g 71%
Saturated Fat 29g 146%
Trans Fat 0g
Cholesterol 122mg 41%
Sodium 6mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 28% Vitamin C 0%
Calcium 1% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
 

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