How to prepare ghee using butter

The aroma of ghee is so pure and divine ,that it cannot be substituted by anything else in most of the Indian recipes. When we were living in one of the Asian countries, ghee was available only in Indian stores. At that time when i was searching in Google, i came across the post where we could make ghee using clarified butter.So then onwards i generally prepare ghee at home. It is so simple to prepare and last for even a month when used it with a dry spoon.

Preparation time: 20-30 minutes

How to make:
1. Heat a sauce pan or a vessel , add butter to it( here i used 2* 250 gm butter).

2. Keep the flame in medium. Butter melts and frothy white layer is seen on the top in the initial 10 minutes.Keep stirring in between so that it doesn't stick on the bottom. In next 10 minutes, it would disappear, and you could see a clear golden colour.

3. Add  2 or 3 curry leaves at the end for enhancing the aroma.

4. Switch off the flame. Filter the ghee using a steel strainer and transfer into a bottle.

5. Ghee solidifies in few hours and looks exactly like the store bought one.

Notes:

• Always use a dry spoon.
• Keep the flame always in medium to low flame so that ghee doesn't get burnt.