Ghee is a type of clarified butter that has also been simmered to give it a delightful nutty flavour (that it imparts to what you are cooking or eating it with). It hails from India and is also used in the surrounding regional cuisines.
Milk solids and water are removed from milk, leaving just milk fat ie clarified butter.
I use it in a lot my Indian and South-east Asian curries and it is great for sauteing meat and vegetables instead of vegetable oils. Ghee is also great for shallow/deep frying due to it having a high smoke point.
I also think it makes for the perfect barbeque onions because it has a higher smoke point than butter but with all the taste.
Being a fat, it is solid at room temperature:
Just be wary, it is hard to clean up and I keep my jar of ghee in a plastic bag for that reason. 🙂
I have some recipes using ghee for you in the links below.
This particular cooking ingredient is in PK’s Essential Pantry Cupboard Contents.
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