Halwai November 23, 2018


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


  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