Skip to main content

Ghee / Toop / Clarified Butter

Homemade Ghee
Ghee or Toop or Clarified Butter is an integral part of Indian food - mithai (sweets), parathe, rice and many other delicacies. Even dosas taste great when roasted with ghee. Indian festivities and religious ceremonies are incomplete without shudh desi ghee.

Ingredients:
Unsalted Butter/Loni/Makkhan - 1 pound (4 sticks)
Cloves/Lavang/Long - 2

How to prepare Ghee or Clarified Butter or Tup:
  • Heat a heavy bottom pan. Make sure there is no water or moisture in the pan. Add butter. Once the butter melts, add cloves and lower the heat.
  • Let the butter cook at low heat until the foam reduces. You will also hear some crackling sound, which will reduce once the foam starts to disappear.  Use a spoon to check if the foam has reduced and a clear liquid is visible.  Also, the milk solids will settle at the bottom. Turn off the heat. Do not let the milk solids turn brown. 
  • Cloves add a nice aroma to the clarified butter which can be used for both sweet and savory dishes. Some add fenugreek (methi) seeds or Tulsi (Sacred Basil) leaves.
  • Let the clarified butter cool for 15 - 20 minutes. Using a dry strainer pour the clarified butter into dry glass jars. Let the ghee cool down completely before closing the jars. Ghee will solidify at room temperature. Ghee stays fresh at room temperature for a month or so. You can also refrigerate ghee, if you don't use it more often.
  • The leftover milk solids can be used for Tadka Dal or for any gravy curry.  You can also add these milk solids to chapati/roti dough for soft rotis.
    Toop
Enjoy ghee with roti, parathe, idlis, dosas, biryani, pulav, popcorn etc.
Labels:

Comments

Post a Comment

Comments, Suggestions and Feedback are welcome.
Any comment with a Link/URL or any kind of promotion will not be published.

Popular posts from this blog

Naval Kol Bhaji / Kohlrabi Stir-fry

Green Kohlrabi called as Navalkol in Marathi and Navilkosu in Kannada, belongs to the cabbage family.  My Mom used to make this stir fry very often.  Just like cabbage, this vegetable in available in two colors - green and purple.  I was quite hesitant about the purple one, as I haven't seen that back in India.  Anyway, I picked the green bulbs and Navalkohl Bhaji with Chana Dal was part of our healthy vegetarian meal today.
14 comments
Read more

Indian Dal / Lentils

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies. You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five. Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas . Some of our family favorite dal recipes are Dalitoy (Konkani Dal)  Tadka Dal Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as Split Green Gram or Split Mung Bean . Moong dal is also used in making sweet dishes like Mung Dal Kheer  Mung Dal Puranpoli Chana dal is also known as Split Bengal Gram or Split Chickpeas . Chana Dal takes a little more time to cook as compared to toor dal....
Post a Comment
Read more

Whole Wheat (Atta) Veg Samosa

Samosa, the most loved Indian appetizer with a crisp crust and savory potato stuffing. When you make such fried fast food at home, you get to make some changes to make it healthy.  Here are some Whole Wheat Aloo Matar Samosas for you to try at home and savor them as much as we did. Ingredients: Whole Wheat Flour/Atta - 1 cup Carom Seeds/Ajwain/Owa - 1 tsp Ghee/Clarified Butter - 1/2 tbsp (optional) Olive Oil or any other Oil - 1/2 tbsp Potatoes (Russet) - 2 medium Green Peas/Matar - 1/2 cup Coriander/Dhania Powder - 1/2 tsp Cumin/Jeera Powder - 1/2 tsp Black Pepper Powder - 1/4 tsp Ginger (grated) - 1/4 tsp Garam Masala - 1/4 tsp Turmeric/Haldi - 1/4 tsp Green Chilli - 1 Coriander/Cilantro Leaves - few sprigs Salt Oil for frying How to make Indian Samosa: Making Samosa Crust:  In a mixing bowl, add whole wheat flour, carom seeds and little salt. Heat ghee and olive oil in a small pan. Add this hot (not warm) ghee and oil to the wheat flour and mix...
9 comments
Read more