Ghee (Clarified Butter)

Clarified butter (ghee) is used for cooking when using a higher temperature and essentially without it burning.

It is available in all Asian grocery stores or it can be made at home – heat 8oz (225g) of unsalted butter in a pan over a low heat until just below boiling point and cook for 20 to 30 minutes when it has changed colour, allow it to separate then strain the butter (ghee) into a screw-top jar and put in a cool place, (8oz/225g of butter will make 6-7fl oz/175-200ml ghee) the clarified butter/ghee does not require to be refrigerated.

For a healthier option, vegetable ghee can be used instead for savoury dishes although pure butter ghee tastes better in sweets and puddings, for example halwas and sweet rice (zarda).