Dictionary

Ghee - Clarified butter

Clarified butter, known as ghee in India, is a traditional butter preparation.
It is prepared by slowly boiling in a boiling water bath of butter to remove water and other impurities until only clear fat of yellow colour remains, which has a higher point of burning (200-250 ° C) than the original butter (150-180) ° C) and much longer durability even outside the refrigerator, where it is practically eternal. Properly stored in closed containers in a cool, dry place will last for months.
The…