04 May

Modern science now verifies what Ayurvedic health science has said for thousands of years: Ghee has a host of health and cooking benefits and is good for the mind and spirit. It is the powerhouse of health. It promotes positivity, memory, stimulates secretion of gastric acid that aids digestion and empowers the immune system.

 The humble Ghee can replace oil in cooking or can be added to breads, rice, lentils, vegetables and desserts. And here is how you can make it in the slow cooker, easily and be sure it won’t burn!



  • 250g unsalted butter
  • One sprig of curry leaves (optional)



  • Place the butter in the slow cooker and cook for 3.5 hours – 2 hours on HIGH
  • Open add the nicely cleaned curry leaf sprig as is and leave for 1.5 hour on LOW setting.
  • Depending on the model and temperature of the slow cooker it may take longer for ghee to cook.
  • Turn off and allow to stand for some time till absolutely cold.
  • Pour ghee in a glass, stainless steel or copper jar.

Points to remember :

  • Keep the lid slightly open throughout the process of cooking. Butter contains water and there will be some foaming and bubbling, therefore keep the lid slightly open for steam to escape.
  • If there is any water content left while making ghee, then ghee can spoil.
  • Boil ghee till its golden yellow in colour and it will stay good for more than 2-3 months and even more.
  • Depending on the model and temperature of the slow cooker it may take longer for ghee to cook.
  • If straining ghee in a glass jar, allow it to cool down or else the hot ghee will break the jar.

Pro tip:

  • vista_candle_diffuser_largeIn winters when the ghee solidifies use a ceramic candle diffuser to melt it before serving! Besides looking beautiful, the aroma tickles the taste buds which helps with secretion of gastric juices that in turn help digestion!



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Posted by on May 4, 2016 in Smart Cooky


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