Thuppa or
Ghee
Recipe
Thuppa or Ghee
Equipment
- Medium Sized Pan
- Spatula
- Fine Sieve
Ingredients
- 600 grams Unsalted Butter 82% or higher fat content. Lesser fat means, more cooking time to get the water out and lesser output of the Thuppa or Ghee.
Instructions
- Keep a medium sized pot on a slow flame.
- Once the pot becomes hot add the butter. Let it melt.
- Once you see a simmer in the melted butter, adjust the flame to as low as possible such that you still have a very mild visible simmering.
- You do not have to do much now other than keep an eye on the pot and let the water in it evaporate.
- Soon you will see the milk solids start to separate and float. And after some time they will start settling down.
- Once the milk solids settle down,you need to keep an eye on the pot. You will see the solids settled in the bottom start to brown. Allow as much solids to settle and brown. You will still find some floating stubbornly, and we do not need all of them to settle.
- Once most of the milk solids have browned visibly, pour out the Thuppa / Ghee onto another clean pot in which you can store it through a filter and drain out the solids. Once cooled it can solidify at room temperature and will have a golden colour.
- You have you Thuppa or Ghee! Store it in an airtight container, in the refrigerator and use it for weeks.
- Thuppa or Ghee is high in Poly and Mono Unstaurated fats, which is claimed to help protect from Cardiovascular diseases, improve cognitive function1.
Notes
- https://en.wikipedia.org/wiki/Polyunsaturated_fat
- https://en.wikipedia.org/wiki/Monounsaturated_fat
Nutrition
Frequently Asked Questions
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