Ghee is a type of clarified butter that is widely used in Indian and Middle Eastern cuisines. It is made by simmering butter to remove the water content and separate the milk solids, leaving behind a pure fat that has a rich, nutty flavor. Ghee has a high smoke point, making it suitable for frying and sautéing.

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What Is Ghee?

• Clarified Butter: Ghee is a form of clarified butter. It is made by heating butter until the water evaporates and the milk solids separate, leaving behind a pure, golden fat.
• Traditional Use: Ghee is a staple in Indian cooking and is used in a variety of dishes such as curries, dals, and sweets. It is also used in Ayurvedic medicine and religious ceremonies.

How Is Ghee Made?

1. Melting Butter: Butter is heated gently in a pan until it melts.
2. Simmering: The melted butter is then simmered to evaporate the water content.
3. Separating Milk Solids: As the butter simmers, the milk solids separate and settle at the bottom of the pan or float to the surface.
4. Straining: The liquid fat is strained to remove the milk solids, leaving behind pure ghee.

Nutritional Benefits of Ghee

• Rich Flavor: Ghee has a rich, nutty flavor that enhances the taste of dishes.
• High Smoke Point: Ghee has a high smoke point (about 485°F or 250°C), making it suitable for high-heat cooking such as frying and sautéing.
• Lactose-Free: Since the milk solids are removed during the clarification process, ghee is virtually lactose-free and suitable for those who are lactose intolerant.
• Healthy Fats: Ghee contains healthy fats such as monounsaturated fats and omega-3 fatty acids.

Culinary Uses of Ghee

• Cooking: Ghee is used for frying, sautéing, and roasting due to its high smoke point.
• Baking: Ghee can be used in baking as a substitute for butter or oil.
• Flavoring: Ghee can be used as a flavoring agent in dishes such as rice, lentils, and vegetables.
• Spreading: Ghee can be spread on bread or used to drizzle over roti, naan, or paratha.