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Homemade ghee

Ghee definitely adds a special touch to any Indian dish and makes everything taste downright delicious!


  • Butter


  1. In a small non-stick, heavy-bottomed saucepan on low heat, melt the butter. Do not stir. Allow the butter to come to a very gentle simmer, continuing to cook until a transparent liquid form at the top and milk residues settle at the bottom of the pan.
  2. Once the liquid gold and the milk residue at the bottom are slightly brown, the ghee is ready. This can take anywhere from 30 to 45 minutes.
  3. Remove from the heat. Using a fine stainless-steel strainer, immediately strain into a heatproof jar or stainless–steel ghee container. Enjoy! 

TIP: Discard any milk residues, as they cant be used in cooking. To extend the shelf life of ghee, store it in the refrigerator and it will keep for up to one month.


Excerpted from New Indian Basics: 100 Traditional and Modern Recipes from Arvinda’s Family Kitchen by Preena Chauhan and Arvinda Chauhan. Copyright © 2022Preena Chauhan. Cover and book design by Andrew Roberts. Photography by Reena Newman, with photos on pages iii, 10, 18, 28, 129, 209, 255, 272by Sandy Nicholson. Published in Canada by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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