Simple Ghee Recipes
GHEE
Steps:
- In a heavy skillet, over medium to medium low heat, heat butter until completely melted. Watch as butter boils, first with large bubbles and white milk solids floating on the surface, then with only a fine white foam filling entire surface. Stir occasionally.
- Soon small patches of golden brown will appear on the surface, and overall color of butter will change from yellow to golden. Push aside foam periodically to check color of sediment. When sediment turns light brown, remove from heat (see note).
- Decant into a jar with a tight lid. Warm, if desired, for serving over rice.
GHEE
Provided by Alton Brown
Categories condiment
Time 12m
Yield Slightly less than 1 pound of ghee
Number Of Ingredients 1
Steps:
- Place butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store in airtight container being sure to keep free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month.
EASY GHEE PANCAKE
Simple, delicious and easy pancakes using ghee, a traditional Indian clarified butter. It is also not so overly sweet, only a tablespoon of light brown sugar! I like the full creaminess of whole milk so that is what I use all the time, but you can substitute fat-free milk if you like.
Provided by Simple Alchemy
Categories Breakfast
Time 15m
Yield 6 pancakes, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, combine all dry ingredients - flour, sugar, baking powder and salt.
- Stir vanilla extract into milk. Pour milk into bowl of dry ingredients.
- Add beaten egg.
- Add ghee.
- Using a wooden spoon, mix all ingredients. Lumps are okay. Do not worry about them.
- Let the pancake mixture sit for about 5 minutes.
- Heat a frying pan. Put a little bit of butter to avoid pancakes from sticking to the pan.
- Scoop 1/2 cup of the pancake mixture and pour into well-heated pan.
- Turn it over when you start seeing bubbles.
- Serve hot with maple syrup.
Nutrition Facts : Calories 142.8, Fat 4.4, SaturatedFat 2.4, Cholesterol 40.5, Sodium 345.3, Carbohydrate 20.6, Fiber 0.6, Sugar 4.5, Protein 4.5
GHEE
Make some homemade ghee to use in your favourite dishes. Ghee lends a richness and buttery flavour, and can be heated to a high temperature without burning
Provided by Roopa Gulati
Time 30m
Yield Makes 190g
Number Of Ingredients 1
Steps:
- Heat the butter in a small, sturdy pan and cook over a low heat without stirring for 15-20 mins, or until the milk solids start to brown and the butter is golden. Turn the heat off and leave the pan undisturbed for a few minutes.
- Line a metal sieve with muslin or strong kitchen paper, and place over a heatproof bowl. Pour in the melted butter, taking care to leave the browned milk solids in the pan. Leave for a few minutes to drip into the bowl, then transfer to a jar. Because ghee has no moisture or milk solids, it will keep for up to three months at room temperature, but can also be stored in the fridge for extra longevity.
Nutrition Facts : Calories 128 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Sodium 0.01 milligram of sodium
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