Ghee is clarified butter, which contains neither water nor protein and smells and tastes like roasted nuts. Apart from the taste, Ghee is known for its countless health benefits.

In Ayurveda, Ghee is considered a remedy to promote good gut health in connection with an increased absorption of vitamin A in the body, which plays a major role in good hair growth and healthy skin.

Ghee is traditionally used for frying or steaming. It is also spread on Chapatis and used to refine a dish.

Ingredients list

• 250 g butter

Instructions

Put the butter in a saucepan with a thick bottom, melt slowly over low heat and then let it simmer for about 20 minutes without stirring.

A white film gradually forms on the surface and milky bubbles rise.

When the underlying fat is clear and no more white bubbles rise, the Ghee is ready.

Remove the pot from the heat and let it cool for about 20-25 minutes. Line a metal sieve with a piece of kitchen paper and strain the Ghee into a hot rinsed and dried

screw-top jar. Close the jar and let it cool.

Ghee will keep for 1-2 months both in the fridge and in the pantry, as the substances that could spoil more quickly are boiled out.

Tips

• Mix the remaining residue at the bottom of the pot with a pinch of sugar and spread it on a piece of bread, a heavenly treat.

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