Ghee – The Punjabiest of Punjabi staples.

A Punjabi home may be out of eggs, bread, and milk, but never will it be out of ghee, ginger, or cilantro. It’s a staple in every meal and every dish. That said, most people opt for the slightly healthier options of butter or vegetable oil, but ghee will always hold a special place in every Punjabi’s heart. Bet you never thought someone would tell you that butter was the healthier option, but alas, wonders never cease.

The one thing I will say is, there’s a new found obsession with ghee and the inane basic bitch things you can put it in. Traditional Indian chai and coffee do NOT have clarified butter in it. I know, some influencer told you they did and so you believed it. Just like you don’t put shortening, butter, or oil in your coffee in America. We don’t put butter fat in ours.


Course: IngredientsCuisine: PunjabiDifficulty: Easy
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Cooking time


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  • 1 lb unsalted butter


  • Line a sieve with 2 layers of cheesecloth and set over a jar.
  • Bring butter to a boil in a small heavy saucepan over medium heat.
  • Once the foam completely covers butter, reduce heat to low and continue to cook, stirring occasionally, until a thin crust begins to form on surface and milky white solids fall to bottom of pan, about 15 minutes.
  • Continue to cook butter, watching closely and stirring occasionally to prevent burning, until milk solids on bottom of pan are light brown and liquid is golden, translucent, and fragrant, about 6 minutes.
  • Remove from heat and strain through cheesecloth-lined sieve into jar.
  • Use immediately or refrigerate up to 6 months.


  • You may want to keep it in the fridge to avoid it spoiling.

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