Making Ghee

Since I came to Raleigh, I have been in the search of the dish I love. It is a simple preparation. Boiled rice with Dal, which in Marathi we call "Varan Bhaat". But there are two more critical ingredients. One is a few drops of lemon juice and the other is clarified butter (ghee in Hindi and toop in Marathi).

The ghee was and still is unavailable at the grocery stores near my house.

Finally, I decided that enough is enough and set out to make ghee myself.

I remembered that you need to get cream first to make ghee. I set out to do that, but had to give up half way when I remembered another fact that the cream had to be collected for over a month to yeild a substatial quantity of ghee. I needed my ghee immediately ...

I then did what I should have done earlier. I searced on the internet. I found many articles and what they said boiled down to this. Heat unsalted butter on low heat for an hour.

There is a jar of ghee sitting in my cupboard now.

Ah, the joy of being able to really enjoy Varan Bhaat as it is meant to be.