gr. liquid butter

Clarified butter, referred to as ghee (Hindi: ghī) or drawn butter, is butter that has been slowly melted to separate the milk solids and water from the pure butterfat. The process involves heating butter over low heat, allowing the milk proteins to settle and rise to the surface where they are skimmed away, leaving a clear, golden liquid fat. Ghee originates from the Indian subcontinent and is a staple in South Asian, Middle Eastern, and North African cuisines. The resulting product has a higher smoke point (approximately 450°F/232°C) than whole butter, a nutty, caramelized flavor from the Maillard reactions of the milk solids during clarification, and a longer shelf life due to the removal of perishable milk proteins.

Ghee is prized across multiple cuisines for its rich flavor, high smoke point, and ability to impart a distinctive nuttiness to dishes. In Indian cooking, it is used for tempering spices (tadka), sautéing vegetables, making curries, and preparing traditional sweets and desserts like halwa and laddu. It serves as a cooking medium in Middle Eastern and North African cuisine, particularly for pilaf, stews, and fried pastries. Ghee is also used in traditional South Asian medicine (Ayurveda) and is valued for its digestibility compared to whole butter. It can be used interchangeably with oil in most savory applications and adds richness to both savory and sweet dishes without the burnt milk solids that regular butter would develop at high heat.