Ghee - Much Ado about Ghee

Ghee to an Indian is what Butter is to the French, and Olive Oil is to the Italians or Spaniards. The Indian kitchen is incomplete without this very primary ingredient that is not just used for cooking but also used for religious purposes. In Ayurveda – the traditional Indian branch of medicine – ghee is also used to cure many ailments as it not only fights inflammation but also enhances digestion and improves your immunity.

Also known as Clarified Butter, ghee is basically an oil without the Milk Solids. This means that if you are lactose intolerant, you can also enjoy food cooked in Ghee without being sick.

While the traditional process of making ghee takes a considerable time, the availability of readymade unsalted Butter has now made it really straightforward to make your own Ghee at home.

Should you decide to make this healthy fat, I cannot stress the importance of using the best quality unsalted and even organic butter that you can get. The resulting product will be far superior if you have ensured that you have used a better quality butter!

There are so many ways in which Ghee can be used.
You can add a tablespoon of Ghee on plain Dal or Soup to make it sing gloriously or you can slather it on toast instead of using butter.

Potatoes will turn even more crispy when roasted with Ghee because it has a high smoking point, and don’t get me started on rubbing Ghee on a chicken to give it the most beautiful roasted Skin and nutty flavour.

You can also use Ghee for baking Cakes resulting in really moist and indulgent bakes that you can ever imagine.

Outside of the kitchen, Ghee also works beautifully as a lip balm to heal chapped lips and even dried elbows. On special days back at home in India, my family uses Ghee to light lamps in the house to purify the energy in our home and get rid of negativity.

So, as you can see, Ghee has many uses, and for me, Ghee is really the essence of life! I cannot imagine living a life without a jar of Ghee ready to cook with and one hidden away for emergencies (and yes I do have two big jars of Ghee at my home at all times) because really one cannot have too much Ghee.



  • 500 gms Unsalted Butter (Always use the best quality unsalted Butter)
  • Clean sterilized jar to store the Ghee
  • Saucepan
  • Pinch of Salt (Optional)


Add the Butter in the Saucepan and let it cook on a low heat for 20 – 25 minutes

As the butter melts, it will start to bubble and separate. You will notice that whey from the butter will begin floating to the surface. Skim the Whey from the Butter, and you can add it to roast potatoes or meat.

The Ghee is done once the Milk solids have sunk to the bottom of the pan and you have a clear golden liquid. I like to add a pinch of Salt to the Ghee at this time as it gives it a grainy texture to the Ghee.

The Ghee needs to cool down completely before you strain through cheesecloth, muslin cloth or paper towel, a coffee filter, or a clean tea towel in a sterilised airtight jar. The ghee will stay good at room temperature for 2 -3 months.