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what the ghee?

Im trying to make naan that calls for ghee, is this easy to find?

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  1. Simple. Same thing as clarified butter. If you can't find it, you can make your own by melting regular unsalted butter, then separating the butterfat (which will rise to the top) from the milk solids (white, on the bottom of the pan). You want just the clear butterfat, which is called ghee in Indian cooking.

    1. Lol. Ghee is pretty easy to find. It's simply clarified butter. Just go to any grocery store and pick up some unsalted butter. Then go home, and make ghee. It takes about 20 minutes tops. Take a thick bottomed sauce pan, add one stick of butter (more sticks if you want more ghee) and let the butter slowly melt down over low heat. Once the butter has melted down, keep it on a low simmer until the sediment at the bottom turns a golden brown color. Then your ghee is ready to use. To store it, you can keep it on the shelf or in the fridge. I keep mine in the fridge because it stays longer. If you keep your ghee on the shelf, it will become rancid after about 3/4 months. Have fun with the Indian food.

      1. Clarified butter is pretty easy to make, but if you're in an Indian or Halal store/butcher shop at any time, ask if they have some already made. I figured you might be shopping for other Indian foods while preparing your naan so you might as well check and save yourself some time.

        Please report back if you succeed in making good homemade naan!

        4 Replies
        1. re: Pei

          I made pretty good homemade naan using the recipe in "Mangoes & Curry Leaves". It is baked directly on a preheated, 500 degree pizza stone in your regular oven. I admit that most of the time I just buy the premade frozen naan...

            1. re: shanda013

              Trader Joe's carries both frozen and "fresh" bagged naan (the latter being not very good at all, IMO).

              1. re: coolbean98

                Whole Foods' freezer case. I'm embarrassed to admit that I pay so much for such a simple food, but it is d*mned convenient.

        2. haha. I thought it sounded like something id have to order from across the country online:) good to know its not that difficult. thanks a bunch!!

          1. I'd use vegetable oil rather than ghee. I don't particularly like ghee, and using vegetable oil is easier.

            1 Reply
            1. re: JenBoes

              No, no, no, no, no! There is no substitute for real (usli) ghee. The taste is incomparable. Vegetable oil is too inert and bland.

            2. I have a question - I always have a jar of Swad ghee at home. Once I took the time to clarify butter, but is it better than buying ghee? Is it like chicken stock - I think homemade is WAAAAYY better than store-bought....but I would much rather buy ghee

              1 Reply
              1. re: Rubee

                I use both. The store-bought is very convenient, but I like a very toasty flavor, and find the commercially prepared ones are a bit undercooked. The advantage to homemade is that you can control the amount of toasting of the milk proteins. And the smell in the house as it is rendering is heavenly. But it does make a greasy mess

              2. Ghee and clarified butter are not the same things. Clarified butter merely has the milk proteins removed. Ghee is slowly cooked to toast/brown the milk proteins giving a much greater depth of flavor. It is like the difference between melted butter and brown butter.

                You can make it at home or buy it at the store but they really aren't the same thing.

                1. I've seen ghee in jars at my local grocery store : stop n shop. You just need to look in the ethnic aisles. If I can find it at a major chain then I'm sure you can find it around where you live, unless you live in the middle of nowhere (:

                  also try looking for indian grocery stores, I would be really surprised if they didn't carry it

                  1. I really don't think making naan with vegetable oil instead of ghee affects the taste at all. You are only using it to grease the skillet - in my recipe anyway. You put butter on the naan before it goes into the broiler.