Clarified Butter/Ghee/Tuppa/Naiee



Melting butter

Clarified Butter/Ghee/Tuppa/Naiee

Ingredients:

• 2 bars of unsalted butter ( 1/2 lb)

Method:

In a dish, heat butter on medium heat for 10 to 15 minutes till all the bubbly/splattering sounds are diminished. At this point the melted butter should be clear, with a nice aroma, boiling sedately. The bottom of the dish could be blackened a little with a brownish crust. Decant the clear liquid into a glass dish or any other dish or jar and save.


Clarified butter

Cooking tips:

Under heating will leave the watery/cream contents in and the ghee will spoil quickly. Over heating will burn the ghee and make it smell awful. Caution, some of the butter have too much water/cream content in them which will make it splatter and spill over. Always make ghee on medium to low heat.

Serving tips:

Serve on a tsp on hot rice, rasam, sambar rice,............use on a number of endless dishes. Used widely in desserts