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Ghee (pronounced GEE with a hard G), the Hindi word for "fat," can be used as a synonym for clarified butter, with one difference. Unlike in the French technique, ghee traditionally simmers for a while, browning the milk solids and adding a slightly nutty flavor to the finished product.
What exactly is ghee? Ghee is fat. It is made by simmering butter, and then clarifying it over heat to separate out the milk solids and water. The process yields a pale yellow or amber liquid...
Ghee, or clarified butter, is a popular source of healthy fat around the world. Find out what the research says about ghee, who should have it, and how it may affect your health.
Ghee is a type of clarified butter from South Asia that can substitute for a variety of fats and oils across cuisines. It's both casein- and lactose-free, making it suitable for those with lactose intolerance. Billions of people have been enjoying ghee for millennia—join the party.
Ghee is a natural food with a long history of medicinal and culinary uses. It provides certain cooking advantages over butter and is certainly preferable if you have a dairy intolerance.
Particularly the satwik food prepared in most temples in Odisha has ghee as a major ingredient in its culinary tradition. Ghee is used in South Indian cuisine for tempering curries and in the preparation of rice dishes and sweets.
Ghee, a variety of clarified butter, its preparation method ensures the complete removal of dairy solids, unlike some basic clarified butter techniques. Both boast a richer butter flavor (sometimes called liquid gold).