A key ingredient in many recipes to help it be elevated to the next level in taste and flavor is GHEE!! Ghee or Clarified butter originated in India and is part of many delicious recipes like Indian Sweets, some gravies, some Indian Breads etc. Ghee also plays a part in pooja, homam and fire sacrifices. A great advantage of ghee is its shelf life.. Ghee can be stored in room temperature for many months. It needs to be stored in an airtight container to have that long shelf life. Also make sure to use a moisture free spoon and dirt free spoon every time. Ghee is used in many homes to light vilakku (deepam).
Heat the pan on the slowest heat possible and allow the butter to melt
Do not stir much. Actually stir as less as possible.
Once the butter is melted, increase the heat to medium low and allow it to simmer until it becomes frothy and foamy
Now move the foam with a spatula and remove from heat when the milk solids become golden brown
Allow it to cool a bit and filter to a glass jar and keep ready
Points to note
1. Use a clean spoon / moisture free spoon for scooping out the ghee
2. Ghee will solidify in cool temperature and will become liquid when heated
3. Ghee has a very long shelf life
4. It is a great option to filter the ghee to remove the milk solids
5. I use a silicon spatula to get the ghee fully out of the vessel cleanly