Unsalted butter reduced on the stove top to form traditional Indian clarified butter called Ghee. Ghee is used in Indian cooking for both savoury and sweet dishes.


  • 500g unsalted butter


  1. Divide the butter into 4 pieces.
  2. Place the sliced pieces of butter into a large sauce pan.
  3. Heat the butter on the stove top over a moderate heat setting.
  4. Using a spoon, carefully stir the butter until it melts evenly and slowly.
  5. Do not allow the butter to brown during the melting process.
  6. Increase the heat setting. Allow the butter to boil.
  7. A white foam should form over the surface of t the butter.
  8. Remove the butter from the stove top and allow it to rest for a few minutes.
  9. Skim off the foam from the pan.
  10. Spoon the clear liquid (butter) into a bowl.
  11. Discard the milky solids at the bottom of the pan.
  12. Do not leave any milk solid particles in the clear butter liquid as it will rancid later.
  13. Decant the ghee in an air tight container and refrigerate  until required.