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Ingredients
Directions
  • In a saucepan, add butter, yoghurt and cinnamon.
  • Bring to boil and let simmer gently until you get a clear oil.
  • Strain the butter using Kitchen Sieve or clean cheese cloth.
  • Set the strainer over a heatproof bowl.
  • Carefully pour the warm butter through the cheesecloth into the container, leaving behind any solids from the pan.
  • Use this oil on rice dishes and haleem.
  • Nooshe jan (enjoy).
Tips

Take the time to actually read recipes through before you begin.

You can store Clarified Butter in the fridge or freezer up to3 to 6 months, in an airtight dish or container.

Always record the date on the container of the food you keep the in freezer.

Be sure to use unsalted butter. And use a good quality one—you’ll notice the difference once it’s reduced down.

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