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Smoked ghee in a jar, freshly made
Golden aromatic smoked ghee preserved in a jar

Smoked ghee

Author: Flavelo
Recipes
Ghee is clarified butter from which water and milk proteins have been removed, leaving pure fat that doesn't burn even at high temperatures. 'Dhungar' is an ancient Indian technique where we smoke the food with oil dripped onto glowing charcoal in a closed vessel, allowing the fat to take on the charcoal aroma without burning.
🕒 Prep Time 15 mins
🍳 Cook Time 10 mins
⌛ Total Time 25 mins
🍽️ Servings 10 servings
🔥 Calories 450 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Small metal bowl: for the charcoal.
  • Tight-fitting pot: for smoking.

Allergen Information

⚠️ Milk

Instructions

1 ✓

Melt the butter over a low heat. When it foams and 'crackles', that indicates water evaporating. When it goes quiet and brown sediment forms at the bottom, strain it (this is the ghee).

Tip: Evaporating the water and filtering out the proteins increases the butter's smoke point (to approx. 250°C).
2 ✓

Pour the ghee into a heatproof bowl. Heat a piece of charcoal over a flame until glowing.

Tip: Only use fully glowing (white) charcoal for clean smoke.
3 ✓

Place the charcoal in a small metal bowl, place that on top of the ghee (so it floats or stands in it). Drip a little ghee onto it, and cover immediately.

Tip: Fat is excellent at dissolving and binding smoke aroma molecules.
4 ✓

Let smoke for 1-2 minutes, then remove the charcoal.

Tip: Don't leave it too long, or the smoke flavour can become dominant and bitter.

Recipe FAQ

Does ghee go off?
Since you've removed the perishable water and protein, it keeps for months even at room temperature.

Ingredients

  • 500 g Butter (min. 82% fat)
  • 1 pc Charcoal piece