Ghee or Clarified butter was traditionally made out of cow’s milk. Ghee is widely used in Indian cuisine. Traditionally in India rice used to be served with ghee sprinkled on top. Ghee is an ideal for deep frying because has a high smoke point that is 250 °C that is 482 °F (, which is well above typical cooking temperatures of around 200 °C (392 °F). In Ayurveda, pure unadulterated ghee is treated as a medicine. In India, it is prepared out of loni(sour cream) but here I have prepared it using unsalted butter. So here goes the Step by step Recipe to make Ghee or Shudh Desi Ghee.
1 lb of unsalted butter
Heat unsalted butter in a pan .
Keep stirring until the butter becomes transparent.
The butter will look somewhat like this when it is turned into ghee.
After ghee cools down, store it in the container.