Clarified butter ghee

Ghee is a type of clarified butter, usually cooked longer so the milk solids brown and give it a nutty aroma. Clarified butter is often taken off the heat as soon as the water and milk solids have separated.

Yes. Its milk solids have been removed, so ghee tolerates hotter cooking than ordinary butter; it works well for frying and roasting. Avoid letting it smoke, which means it is overheating.

Melt unsalted butter gently in a heavy pan and simmer until the bubbling settles and the milk solids at the bottom turn golden. Strain through a fine sieve lined with muslin into a clean, dry jar, leaving the browned solids behind.

Keep it in a tightly closed, clean, dry jar away from heat and sunlight, and always use a dry spoon. Refrigeration is optional, but it keeps ghee firm and can help it stay fresh for longer.

Ghee is often heated with spices for a tadka, the fragrant seasoning poured over dal. It is also used to cook biryani, spread on roti or paratha, and add a buttery, nutty finish to roasted vegetables.

Usually, but ghee contains no water or milk solids, unlike butter, so the texture and browning can change. For a close swap, use slightly less ghee than butter and add a little water if the recipe relies on butter’s moisture.

No: although most milk solids are removed, ghee is made from butter and may retain traces of milk proteins. Do not treat it as dairy-free if you need to avoid milk completely.