Homemade Ghee

ghee recipe

It’s funny how life takes its twists and turns at unexpected corners, and before you realised it you are a different person altogether. How one’s cooking style change over the course of years, and what was foreign once becomes part of us. More than 15 years ago I left home for a foreign land. Alongside the typical English food that took over my kitchen experiments, I fell in love with Pakistani food, a common food scene that depicts Britain to what it really is. Almost like Indian cuisine, but slightly different to my palate. It was the kind of comfort food that somewhat connects me to home, homestyle cooking that cured my homesickness and wiped away the fear of being alone.

There was a kebab shop nearby the university which served chicken biryani better than home. I remembered the taste till today. Sitting in that crowded joint was never really an ideal option, so I would always ask for takeaway with two cubes of  homemade sweets to go with it. Most often the sweets were almond burfi, homemade with buttery taste of ghee which was out of the world. That was my luxury, two sweet cubes that I never knew how to make from scratch yet satisfy my sweet craving more than even any bars of chocolate would.

ghee recipe-3

One weekend I relived the memory of yesteryears and made some ghee, clarified butter so famously used in Indian and Pakistani cuisines. Nothing fancy, but the smell of butter slowly melting in the pan left me standing and reminisced about those sweets. The ghee laden chicken biryani. The small garden where I would sit and enjoy my food, uninterrupted, amongst all the buzz surrounding me. The taste and smell which connect, despite cuisines and countries.

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The homemade ghee was used sparingly, due to obvious health reasons. I use it for special occassion, for chicken biryani which tastes almost as good as what I had in that shop.

Homemade Ghee

Rating: 51

Cook Time: 10 minutes

Homemade ghee ( clarified butter) is very easy to make and all you need is a good pan. The ghee keeps well for up to 2 weeks at room temperature, or up to a month in the fridge.


  • 250g unsalted butter
  • a pinch of salt
  • few sprigs curry leaves


  1. In a pan, melt the butter on low heat.
  2. Skim off the foam on top, and discard.
  3. The remaining melted butter will be very clear, like golden liquid.
  4. Pour the ghee in a jar, add pinch of salt.
  5. Add curry leaves ( optional ) for added aroma.


  1. says

    Ghee is definitely a leisurely product at home.. I use it in my biriyanis and ghee rice so little, but that little is enough to give an aroma that really entices!!! Homemade ghee sounds easy…

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