### TranslatedIngredients: 500 grams Butter (unsalted) ### PrepTimeInMins: 0 ### CookTimeInMins: 0 ### TotalTimeInMins: 0 ### Servings: 500 ### Cuisine: Indian ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making homemade ghee or clarified butter, first dice the butter into cubes so it melts faster when heated.Place the chopped butter in a heavy bottomed saucepan, on a medium heat. Begin to melt the butter and keep stirring occasionally until the butter melts completely.Once the butter has melted completely and has been simmered for about 5 minutes or more on medium heat you will notice that the melted butter starts to foam and boil. At this stage when you move the foam away, the liquid beneath is is still a solid yellow and not a clear liquid. This is an indication that the butter has to simmer for a longer time.Turn the heat to low and continue to simmer the butter. After a few more minutes of simmering you will notice that the colour of the liquid below the foam will begin to turn clear. At this stage the butter will foam again, and this indicates that the ghee is beginning to get ready.Turn off the heat and allow the foam to settle down. You will notice the clear golden brown liquid. You will also notice that the milk solids have separated and have settled in the bottom of the pan.Allow the ghee to cool slightly and then strain the ghee into a clean, dry jar. The ghee can stored at room temperature for about 2 months.Use the fresh homemade ghee to temper Dals, Vegetables, when making Parathas or even for Indian Halwa Recipe. You can also add a dollop of ghee to Steamed Rice or a Hot Phulka.