Ghee

Ghee is butter that has been simmered until its water evaporates and the milk solids settle and turn golden, then strained. It is usually cooked longer than clarified butter, which gives it a nutty, toasted flavour.

Melt unsalted butter gently in a heavy pan and keep it at a quiet simmer until bubbling slows and the milk solids at the bottom turn golden brown. Strain through a fine sieve or clean cloth into a dry jar, leaving the browned solids behind.

Yes. Its high smoke point makes it useful for frying and sautéing; heat it over a medium to medium-high flame and avoid letting it smoke. It also gives roast vegetables and eggs a rich, nutty flavour.

Keep ghee in a clean, dry, airtight jar away from heat and direct sunlight, and use a dry spoon to prevent moisture getting in. Refrigeration keeps it firm and can help it last longer.

Ghee is used to fry spices for dals and curries, enrich biryani, and brush over roti or naan. A small spoonful stirred into hot rice or porridge adds a toasted, buttery flavour.

For frying, roasting and many savoury recipes, you can usually swap ghee for butter in equal amounts. In baking, ghee has no water or milk solids, so the texture can change; recipes that rely on creaming butter with sugar may not work as well.

Ghee is made from milk, and small amounts of milk protein may remain after straining. It should not be treated as safe for someone with a milk allergy.