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Clarified butter is without the lactose and other milk solids. It is traditionally prepared by gently heating butter until it becomes a clear golden liquid. The lactose and other milk solids coagulate and are meticulously removed. This process also evaporates most of the natural water content, making the clarified butter light, pure and resistant to spoilage.

Suji Cookies

  • 250 gm QBB Ghee
  • 1 tsp vanilla essence
  • 500 gm flour
  • 1 tsp bicarbonate soda
  • 170 gm icing sugar
  • 1/8 teaspoon salt

  1. Melt QBB Ghee over low heat and leave it to cool and add vanilla essence
  2. Sift flour, bicarbonate soda, icing sugar and salt into a mixing bowl
  3. Pour QBB Ghee mixture in flour mixture and knead well to form a firm dough
  4. Preheat the oven to 180 c
  5. Hand pump roll into a small ball and place greased tray

Cakes, Pastries and Cookies


Rice, Noodles, Pasta