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Ghee Recipe
Clarified Butter
- Simmer until slightly brown, about 10-15 minutes:
- 1 pound unsalted butter
- Skim off the foam, then pour off and save the clear layer on top--this is the ghee. Leave the grainy milk solids in the bottom of the pan. (For a treat, mix 1/2 TBS sugar into the milk solids, and eat with a spoon or with chapati.)
- Ghee keeps a very long time in the refrigerator. You can soften it at room temperature or melt it as needed. Many Indian cooks traditionally keep ghee at room temperature for a shorter while, perhaps 4-6 months.
| Category | Breads |
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| Servings | Makes 1 3/4 cups |
Serving Size | 1 TBS |
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| Calories | 117 |
Protein | 0 g |
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| Fat | 13 g |
Carbohydrates | 0 g |
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Pictures 
| | Melt unsalted butter. |
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| | Simmer until slightly brown. |
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| | Make a treat by adding sugar to the milk solids. You can eat this with chapati too. |
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| | Ghee may be applied lightly to chapatis to make them tastier and keep them moist longer. |
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<a href="http://www.ivcooking.com/p269_56.php">Ghee Recipe: Clarified Butter</a>
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