Clarified Butter
(Ghee)

Change amount of butter to automatically recalculate cooking times.

  (Range: 250-1000 grams)

Ghee obtained (approx.): 425 grams (about 17  oz.)
Cooking time (approx.): 12 minutes
Style: Indian

500  grams (about 20  oz.) white unsalted butter
a pinch of salt

1. Put the butter along with the salt into a large deep microwave-safe bowl. Microwave covered partially on 80% power for about 10  minutes (stirring at regular intervals) or till the butter melts completely and bubbles start appearing.
2. Microwave on high (100%) power for about 2  minute(s) or till the a brown residue is left and it gives out a good aroma.
3. Cool, strain and bottle the ghee. Discard the residue. Refrigerate the bottled Ghee.
   

TIPS:

• Ghee may be readily available off the shelf in Indian stores. However, it is important that it be fresh stock.
• The secret to making good aromatic ghee lies in careful browning of the residue. The darker / browner the residue gets, the more aromatic the ghee will be.
• When the microwave cooking time for a step exceeds 2 minutes, it is highly recommended the contents be checked and stirred at regular intervals to avoid burning of food.
• Standing time is a very important step as it completes the microwave cooking process of a dish. Ideally, allow the dish to stand for about 5 minutes before serving.

A suitable amount of this Ghee can be used as and when required for many recipes such as
Creamy Black Gram Dal (Kali Dal Makhni),
Yellow Gram Rice (Mag ni Dal ni Khichidi), and
Carrot Pudding (Gajar Halwa).

Note: The above recipe is designed for a microwave oven of 800 Watts. Higher wattage microwave ovens will require shorter cooking times. Kindly refer to the manual accompanying your microwave oven for its wattage. IT IS STRONGLY ADVISED THAT ALL THE CARE AND PRECAUTIONS SPECIFIED IN THE OVEN MANUAL BE TAKEN DURING THE MICROWAVE COOKING PROCESS.

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