Ghee or Ghue (Nepali Clarified Butter)


Ghee is a clarified butter without any solid milk particles or water. Ghee is used in Nepal, India and throughout the South Asia in daily cooking. Pure and good quality ghee adds a great aroma, flavor and taste to the food.

Ghee can be great assets for people who are on low fat diet since even a lower quantity of ghee can add lot of flavor to the food than any other oil or fat products. According to the ancient Ayurveda, a moderate amount of ghee is the best cooking oil.

Ghee can be generally found in the Ethnic section of any big grocery store or on any South Asian store. If you can not find ghee easily, we have given an easy way to make ghee below.

When buying Ghee,please be sure to buy Ghee from animal such as cow. Do not buy an artificial ghee made by hydrogenating vegetable oil.

Pure unsalted Butter (not margarine)


  1. Heat butter in a saucepan in high-medium heat until it boils or bubbles.
  2. Reduce heat to medium-low and cook uncovered until butter turns to a clear golden color. (Butter usually begins to boils with lots of bubbles.
  3. When it is done, it will have foams on top of it indicating that ghee is nearly done.)
  4. Use ghee in you regular cooking.

Ghee is properly done when water is completely evaporated from butter. To find out if water is properly evaporated follow the following procedure. Pour heated butter into small piece of paper. Light the paper on fire. If it gives crackling noise, it is indicating the presence of water. Heat butter for some more time. With experience one can tell if ghee is done with the smell and color.

Ghee does not have to be refrigerated. For long lasting ghee, keep it out of moisture, i.e., don't use a wet spoon to take out ghee.

Ghee can be used in virtually any Nepali recipe requiring any kind of oil.



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