While the whole world consumed ghee that looks yellow and calls it golden liquid, Bengali ghee is a tad bit different. I am calling this Instant Bengali Ghee only because I used store bought butter to make the ghee.
How is Bengali Ghee different from others?
Bengali ghee is more caramelized, which gives it a beautiful light brown shade. In Kolkata, a famous brand is called "Jharna ghee" that I have started seeing here in Bay Area too in few Indian stores.
I grew up eating homemade ghee, but then when I moved out I was dependent mostly on store bought ghee. I started making ghee at home roughly 10 years back when I became a Mom and once I tasted that, I once again stopped using store bought ghee.
Ghee, a clarified butter, has been a staple in Indian kitchens for centuries, prized for its rich flavor and numerous health benefits. Its importance extends beyond the kitchen, symbolizing purity, prosperity, and abundance.
We use ghee to make savory and sweet dishes. It is sometime eaten just with rice and spread on hot roti with a sprinkle of sugar in it. Childhood nostalgia.
Ingredients you need for Bengali Ghee
Traditionally, Ghee is made with fresh cream that is fermented for a few days before churning. I had shared a detailed post here on how to make fresh butter and ghee
But this recipe is Instant Bengali ghee, and so I will be using good quality butter stick.
Butter Stick is the ONLY ingredient you need.
Steps to prepare Bengali Ghee
Steps are very simple, but you do, you need a good quality heavy bottom pan to make ghee.
1- Add the butter sticks to a heavy bottom pan and keep the heat to medium.
2- As the butter melt, stir it occasionally. You will see big bubbles.
3- Then the bubble will turn into form like consistency, and it will also start to rise high. This is the reason you should take a deep pan. For Bengali ghee, you want to cook the butter a bit longer than usual for that deep caramelized taste. Keep an eye and keep stirring so it doesn't get burnt.
4- Once it's cooled down, strain the ghee. It will look very dark, almost black. But as it sets to room temperature, it will turn into a beautiful brown shade with grainy texture.
Ghee is used in various different ways in Indian cooking. Just a tiny drizzle of ghee on dal can take the flavor to a whole new level. It is used in making Indian cookies called Nankhatai and used on several different desserts like this Gajar Halwa
There are endless ways ghee is used in our daily cooking.
Try these recipes:
Hassleback potatoes with ghee and curry leaves
Bengali Ghee
Ingredients
- 4 Butter Sticks
Instructions
- In a heavy bottom deep sauce pan, add the butter sticks.
- Cook the butter at medium heat by stirring frequently.
- Let the melted butter simmer for 10 minutes. At first, you will see big bubbles, and then it will turn into foam like texture. Keep stirring in between.
- Slowly it will settle down, and you will notice black residue at the bottom of the pan.
- Once it's cooled down a little, strain to a clean airtight jar. The liquid will look black and as it sets to room temperature, the color will change to light brown.
