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Thali

Ghee

Butter that has been simmered until its water is gone and its milk solids are removed, leaving pure golden fat.

Also: clarified butter, samna

Ghee is made by cooking butter slowly. The water boils off and the milk solids sink and brown lightly, giving a nutty aroma. The clear fat is then strained. With no water or milk solids, ghee keeps for months without refrigeration and can be heated to a high temperature without burning. It is a main cooking fat across South Asia and is used in Hindu rituals. Similar clarified butters are used in the Middle East and Ethiopia.

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