Traditionally Unsalted butter is used, but you can use the salted one as well. Things to keep in mind while using salted butter would be --> 1) There is lot more foaming action while making ghee, so make sure to use a large saucepan. 2) The end residue is usually not thrown away but used in other dishes; in this case make sure to adjust salt accordingly in such recipes since this ghee residue will be very salty. 3) Ghee is also used to make desserts and depending on the dessert, using this ghee might be disastrous for the end flavor. --DK
This recipe turned out great! I divided my dough into two smaller pans and made two loaves for smaller sandwiches. Very tasty!
I followed step by step as you guided and I could prepare the tasty sweet modak.Thanks for guiding and teaching even the minute details.