ghee
Sign in to saveGhee (Hindi: घी) is a type of clarified butter, originating from India. It is commonly used for cooking, as a traditional medicine, and for Hindu religious rituals.
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Ghee is a clarified butter that originated in India and is made by removing water and milk solids from regular butter. It is widely used for cooking, valued in traditional medicine, and holds importance in Hindu religious practices.
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Article
17 sectionsContents
- Description
- Etymology
- In Hinduism
- Culinary uses
- Flavour
- Differences from clarified butter
- Nutrition and health
- Preparation methods
- Milk butter
- Direct cream
- Cream butter
- Pre-stratification
- Packaging
- Composition
- Market
- See also
- References
Ghee (Hindi: घी) is a type of clarified butter, originating from India. It is commonly used for cooking, as a traditional medicine, and for Hindu religious rituals.
== Description == Ghee is typically prepared by simmering butter, skimming any impurities from the surface, then pouring and retaining the clear liquid fat while discarding the solid residue that settles at the bottom. Spices can be added for flavour. The texture, colour, and taste of ghee depend on the quality of the butter, the milk used in the process, and the duration of boiling.