Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 star values: 0

Ghee, a staple in Indian cooking, is popular for its high-smoke point and nutty, toasted flavor. The best and purest ghee is the one that is homemade from grass-fed, organic, unsalted butter. Store at room temperature or refrigerate for an extended shelf life.

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Recipe Summary

cook:
10 mins
additional:
15 mins
total:
30 mins
prep:
5 mins
Servings:
24
Yield:
1 1/2 cups
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Potu0026reg;) and select Saute function.n

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  • Melt butter in the cooker until transparent bubbles are formed and you're able to see the bottom of the pot, 8 to 9 minutes. Turn off the cooker. Ghee will continue to cook as the pot cools down for 2 to 3 minutes. Let cool completely, 10 to 15 minutes.n

  • Strain ghee using a strainer or cheesecloth into a clean, dry glass jar.n

Cook's Note:

If the bottom of the pot looks brownish, take the inner pot out and place on a hot plate to cool down so that it does not cook further.

Nutrition Facts

136 calories; protein 0.2g; fat 15.3g; cholesterol 40.7mg; sodium 2.1mg. Full Nutrition
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