Noun
Ghee is a kind of liquid butter, used especially in the cooking of India, made from the milk of cows or buffaloes and clarified by boiling.
Ghee is also a butter cooked gently until the milk solids brown and are strained off, leaving a clear golden fat that keeps for months without refrigeration. It’s the fat of much Indian cooking and ritual — a dollop on hot dal, a fingertip on a temple lamp, a tablespoon stirred into halwa. Buffalo-milk ghee is the rich version; cow ghee is lighter and more aromatic.
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