Ghee is clarified butter: butter heated gently until the water evaporates and the milk solids are strained off. What remains is almost pure, nutty-tasting milk fat. In Dutch it is also called geklaarde boter.
What is ghee used for?
Ghee is the cooking fat of Indian kitchens: for tadka over dal, for cooking paratha, in rice and on chapati, and in sweets. With a high smoke point (around 250 °C) it burns less easily than butter.
How do you store ghee?
Unopened ghee can go in the pantry. Once opened, keep the jar cool and dark and use a clean, dry spoon. Follow the instructions on the jar.
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Frequently asked questions
- Is ghee healthier than butter?
- Not meaningfully: it is the same milk fat. See ghee vs butter.
- Can I bring ghee from India?
- No. Under EU rules, dairy products, including ghee, may not be brought in your luggage from non-EU countries.