How to Make Homemade Ghee
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Ghee butter can be used in a variety of savory dishes as well as traditional Indian and Pakistani desserts. The curry leaves add a nutty flavor and an alluring aroma. 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.
Recipe by Honest Cooking at