Ghee obtained (approx.): 425 grams (about 17 oz.)
Cooking time (approx.): 25 minutes
500 grams (about 20 oz.) white unsalted butter
a pinch of salt
Put the butter along with the salt into a heavy bottomed vessel and keep on a medium flame.
Reduce the heat when the melted butter starts bubbling. Keep on very low heat, stirring frequently, for about 15 minutes till the residue is brown in color and it gives out a good aroma.
Let it stand for 10 minutes. Strain and bottle the ghee. Discard the residue. Refrigerate the bottled Ghee.
The secret to making good aromatic ghee lies in careful browning on a slow flame stirring continuously towards the end. The darker / browner the residue gets, the more aromatic the ghee will be.
Ghee may be readily available off the shelf in Indian stores. However, it is important that it be fresh stock.
A suitable amount of this Ghee can be used as and when required for many recipes such as
Creamy Black Gram Dal (Kali Dal Makhni),
Yellow Gram Rice (Mag ni Dal ni Khichidi), and
Carrot Pudding (Gajar Halwa).