Ghee is a class of clarified butter that originated in South Asia and is commonly used in South Asian (Indian, Bangladeshi, Nepali and Pakistani) cuisine.

Here are the ingredients needed for this recipe:

  • 12 Tbsp. unsalted butter

Step 1: Melt butter in a medium skillet over medium-low heat.

Step 2: Let it sputter and bubble until a fine foam covers the surface, about 10 minutes.

Step 3: Continue cooking until milk solids turn nut brown and settle to bottom of the skillet, about 5 minutes more.

Step 4: Decant into a jar, leaving browned sediment behind.

Step 5: Cool, cover tightly, and refrigerate for up to 6 months.

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