After many trials and errors, I have cracked the ghee-code. To begin with, you need unsalted butter. A great quality, economical option is Costco’s Kirkland Signature Unsalted Sweet Cream aka butter.


16 sticks of butter / 8 cups 


  1. Empty butter in a deep pan.
  2. Heat at medium to high heat.
  3. Once the butter melts reduce heat to medium
  4. Boil and boil. No stirring. No fidgeting. Pure patience.
  5. Once the butter stops making a bubbling sound, and you have to hear it out,  35-40 minutes in, switch the stove off.
  6. Let it rest for 20 minutes (no longer, else it solidifies.)
  7. Pour in a dry jar
  8. Fingerlickin’ tup

Never doing anymore research on which butter makes the best toop or which method (stir vs non stir) to follow. I’m a Kirkland-butter believer.

Posted by:Lalita Salgaokar

Butter-loving Mumbai bred New Yorker.

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