Ghee, or Indian clarified butter, is an important dairy ingredient in Indian cuisine, traditionally valued for its rich nutty flavour and nutritious qualities. In appearance, it resembles a soft yellow fat, yet, unlike butter, it can be stored at room temperature.
Ghee is butter from which both the water and milk solids have been removed through a heating process. Usefully, it has a higher burning temperature than butter, so is an excellent frying medium.
In Indian cookery, ghee is used to enrich dishes including flat breads, curries, sweets and tandoori dishes. Ghee is traditionally used to fry aromatics such as chopped garlic and cumin seeds which are then stireed into dal for extra flavour. Alternatively try using ghee for basting when barbecuing meat or poultry.
Ingredients: 99.8% butterfat, milk, flavouring (Ethyl Butyrate). Contains milk.
TRY: Manju Patel's recipe on how to make Indian Carrot Pudding
- Indian clarified butter
- Rich, nutty flavour
- Water and milk solids removed so you can cook at a higher heat
- High burning temperature - use for frying
- Melt over flatbreads
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