Ghee or clarified butter is rendered milk fat ( butter).Unlike butter, ghee can be stored for extended periods without refrigeration, provided it is kept in an airtight container to prevent oxidation. Also unlike butter, ghee can be heated up to its smoke point without discoloring or developing a burnt taste, making it ideal for deep frying.
The taste of ghee is surprisingly different from that of butter; its aroma is best described as nutty and it has the unique property of carrying and enhancing the flavor of practically any spice that one briefly fries in it.
Ghee features very heavily in Indian cuisine and is used in many French recipes as well. It is also burned in the HinduThis article is about the Hindu religion; for other meanings of the word, see Hindu (disambiguation). Aum, the most sacred syllable and quintessential symbol of Hinduism, represents the first manifestation of the unmanifest Brahman. Hinduism Santana Dharm religious ceremony of AartiAarti rti arathi or rati is a Hindu ritual in which light from wicks soaked in ghee (purified butter) or camphor is offered to one or more deities. It may be said to have descended from the Vedic concept of fire rituals, or homa. The word may also refer t.
Ghee is made by melting unsalted butter, and letting the solids settle to the bottom. The light amber color liquid on top is the clarified butter or Ghee.
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