Ghee / Clarified Butter

Ghee or clarified butter needs no introduction in Indian cuisine. This is a staple in almost any household. The aroma and flavor of it is absolutely divine. It enhances the flavor of any sweet or savory dish. Adding ghee to any dish in itself makes it special. In small quantities it is also considered nutritional. It is lactose free although made using butter.... Amazing, right ! The flavor of Ghee cannot be described, it needs to be experienced.
It has high smoke point, so it is very good for sauteing or frying.
The process of making Ghee is very simple, it is made with simmering butter until the water evaporates and milk solids gently browns.
Once you start making it, you will never buy store bought ghee!


1. Ghee stays good at room temperature for 1-2 months.

2. Making Ghee in instant-pot is much easier as it doesnt splatter much and there is hardly any stirring required.

3. Using the same procedure, you make Ghee in a regular deep pot on stove top too.

4. To make the Ghee Daanedar ( granular ), sprinkle some water just after the Ghee is ready while still hot.

5. Use unsalted unflavored butter.

6. After 10 minutes, keep an eye, so that it does not burn.

7. If you cook it for too long, it will turn darker. The  milk solid residue should be brown not black.

: 1 and 3/4 cup.
Cook Time: 12 minutes


  • 1lbs unsalted butter.
  • 1-2 tbsp of room temperature or cold water.


1.  Set the instant-pot to normal saute mode for 13 minutes.

2. Add unsalted butter to the instant-pot. ( I used the one shown below )

3. The butter will soon start to melt.

4. After a few minutes, you will see froth bubbles at the top.

5. After about 8-10 minutes, you will see transparent bubbles.

6.  When you see the bubbles as below, the Ghee is ready. If the instant-pot is not off, turn it off at this point, and remove the pot and let it cool.

7. While the ghee is hot, optionally sprinkle a tablespoon of cold water. This is to make ghee granular ( danedar )

8. When the ghee has cooled to room temperature, strain and store in preferred airtight jar. It will stay good for months.