Ghee or clarified butter is made from the milk of a buffalo or a cow. It is prepared by simmering the butter in a pan on a low flame. While skimming, all the impurities are removed which are floating on the surface. The milk fats are settled at the bottom of the pan; the remaining liquid is then strained and poured into a jar. The consistency, aroma and taste of the ghee depend on the quality of the butter used in the making and the duration of boiling. Ghee has a better shelf life as compared to butter and is considered more ideal than butter for sautéing spices.
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