Ghee

Ghee is clarified butter that is often used in Indian cooking. It is simmered at medium low temperature until the milk solids turn golden brown. In the process it develops a nutty flavor.

Recipe provided courtesy of Entertaining From an Ethnic Indian Kitchen.
Yield 1 ½ - 1 ¾ cups
• 1 pound unsalted butter

Place butter in a heavy bottomed sauce pan. Heat over medium low heat.

At first the butter will start foaming and then it will subside. Continue simmering until all the water is evaporated and the milk solids turn golden brown.

Remove from the heat and slowly pass it through a fine mesh sieve. Discard the brown bits.

For more recipes, table setting ideas and gardening tips from the author of Entertaining From an Ethnic Indian Kitchen, check out Komali Nunna's blog.