Appears in
Floyd on Oz

By Keith Floyd

Published 1991

  • About
A type of clarified butter with a strong, sweet and nutty flavour, ghee is, of course, used extensively in Indian cooking. You can buy it ready-made from Asian grocers. If you want to make it yourself, then melt, say, 100–225 g (4–8 oz) unsalted butter in a pan over a low heat. Skim off any froth or impurities, then cook it very gently for 30–45 minutes, until the sediment at the bottom of the pan has become golden-brown. (This means the butter has caramelised and produces the sweetish flavour.) Strain through a sieve well-lined with muslin, then store in the refrigerator.