Ghee
Find out how simple butter can transform into a golden kitchen essential with our easy Indian ghee recipe. It is slow-simmered until it develops a deep, nutty nuance. This buttery delight can be used in almost any meal, from roasting vegetables and baking flatbreads to stirring into soups or brushing over warm grains for a soft, mellow finish.
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Ingredients
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500 g
Butter, unsalted
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Low heat allows the butter to melt slowly, giving the milk solids time to separate without browning too quickly or burning. It also helps the ghee develop a deep, nutty note, while preventing any bitter or scorched flavours from forming.
Let the ghee cool until it is warm, as opposed to hot, before sealing it in jars. Sealing it while it is too hot can cause condensation inside the jar, which introduces moisture and makes the ghee spoil faster. Cooling it first helps keep it fresh and stable for a longer time.
FAQ: Questions about ghee
The clearer the method, the better the ghee. Join us as we answer some of the most-asked questions to make the process smoother.
What is ghee?
Ghee is a type of clarified butter made by simmering butter slowly until the water evaporates and the milk solids separate and brown. The clear fat is then strained and stored, leaving a pure, aromatic butter fat. It is popular in India and Pakistan partly because of its high smoke point, long shelf life at room temperature, and mellow flavour that works well for cooking and baking.
Do I need any special equipment to make ghee?
No, you do not need any special equipment to make ghee. All you need is a heavy-bottomed saucepan, a spoon for skimming the foam, a fine mesh strainer or coffee filter, and a clean glass jar with a tight-fitting lid. Using a thermometer can help check the temperature more precisely, but it is not essential.
How do I know when my ghee is ready?
You know the ghee is ready when the dark brown milk solids have settled at the bottom of the pan and a clear, golden liquid forms above it. The ghee should smell mellow and nutty, without any burnt aroma. You can also check the temperature with a thermometer; it should reach around 118 °C.
Why do I need to skim off the foam while making ghee?
You need to skim off the foam while making ghee because it contains water and impurities released during the simmering process. Removing the foam helps the ghee clarify properly, prevents unwanted flavours, and ensures a cleaner, longer-lasting result.
How long does ghee last?
Ghee can last 3–6 months at room temperature if stored in a clean, airtight jar and handled with completely clean utensils. If kept away from moisture and direct sunlight, it stays fresh and stable without the need for refrigeration. You can refrigerate it if you want it to last even longer, although it may harden.
Nutritional values
Nutritional value, per
3639 Kcal
| Fibre | - | 0 gram fibers |
| Protein | 0.3 | 3 gram |
| Fat | 99.4 | 409 gram |
| Carbohydrates | 0.3 | 2.5 gram |
Recommended information
Serving suggestion
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Make your own golden ghee at home
Making ghee at home is one of the easiest and most rewarding kitchen endeavours. With only one ingredient and a bit of patience, you end up with a jar of golden ghee ready to use whenever you need it. It is a small effort that keeps paying off for months once you have a jar on your shelf. Take to the kitchen and prepare a classic South-Asian favourite you can use to dazzle friends and family.
With a toasty, slightly caramelised flavour
Ghee distinguishes itself from regular clarified butter through its deep, mellow flavour. As it simmers slowly, the milk solids turn golden and deepen into toasty, slightly caramelised notes. The result is a smooth, rich aroma with a warm, nutty character that fills the kitchen as it cooks. So, if you love the richness of butter but feel like it needs a little extra touch, this version is just right for you.
A traditional Indian butter
Ghee has long been a trusted staple in Indian cuisine, with a history stretching back more than 3,000 years. It has passed through countless home kitchens, staying an enduring part of everyday cooking. You will find it used in Indian favourites like daal, chicken biryani, and paratha, where it is valued both for its deep, mellow flavour and its ability to handle high heat.
Even now, ghee holds a familiar place in traditional recipes and finds its way easily into modern kitchens, too. That is exactly why you should embrace this time-honoured Indian butter and incorporate it into your weekly meals. It is simple yet exciting – just as we love it.
Use with all your favourite meals
Thanks to the way ghee melts smoothly and handles high heat, it can easily step in wherever you would normally reach for butter. While it is a natural option for Indian classics like naan, curries, and aloo gobi, it also suits recipes from every part of the world. Try it for roasting vegetables, stirring into soups, tossing with pasta, or melting over grilled meats and fish.
And just like butter, it slips easily into sweet treats as well. We particularly love using it in rich desserts, like chocolate chip cookies where the ghee deepens the brown sugar notes, fudge brownies where it brings out a soft caramel-like undertone, or buttery shortbread where it gives the crumb an even smoother, melt-in-the-mouth feel.
Try new variations
Ghee butter is easy to customise with a few simple flavourings. Simply stir them in once the ghee has been strained and is still warm, but not hot. Try crushed garlic for a deep, savoury note or cumin for its warmth, which works especially well for Indian-inspired meals. For a herby take, stir in finely chopped herbs like rosemary for a pine-like flavour, thyme for an earthy edge, or sage for a rich, slightly peppery taste.
If you want to use ghee for desserts, we have some ideas for you as well. We recommend using warm spices, such as cinnamon for a woody sweetness or cardamom, which shares the same warmth but has a citrusy nuance. Other options include a touch of vanilla for a floral and fragrant aroma or a little nutmeg for a deeper, slightly earthy note.
