Ingredients:

• 2 cups Butter (either homemade or salt-less commercial variety)

Method:

1. Put butter in a large, deep vessel.
2. Stir on high heat till it comes to a boil.
3. Keep stirring till it stops rising to the top.
4. Then simmer and stir occasionally.
5. Cook till a solid residue separates from the ghee.
6. The ghee should be light yellow and aromatic.
7. Cool a little before straining through a clean muslin cloth.
8. Store in clean dry jar. There is no need to refrigerate.

Recipe courtesy of Sify Bawarchi