clarified butter used in South Asian and Southeast Asian cuisine
Ghee is a product made from animal milk. It is used in India, Nepal and Pakistani cookings as a form of oil or cooking fat. It is made by boiling butter until all the water has evaporated out and the milk solids have settled to the bottom. 
Types of GheeEdit
Ghee can be made out of many different kinds of milk like cow, sheep, and buffalo milk. Ghee aged 10 to 100 years, called Kumbhiighrta, is believed to have medicinal properties. Ghee which is washed for 100 times is called Shata Dhauta Ghrita and considered as the oldest Ayurvedic cream.
Composition of Ghee depends on the type of animal milk used. Palmitic acid and Oleic acid are the main fatty acids found in ghee prepared from cow and sheep milk.
- ↑ "Ghee | butterfat". Encyclopedia Britannica. Retrieved 2020-10-15.
- ↑ "Ghee, the golden ambrosia". Alandi Ayurveda. Retrieved 2020-10-15.
- ↑ Admin, Super (2020-09-07). "Shata Dhauta Ghrita- The Oldest Ayurvedic Cream". Cow Kart. Retrieved 2020-10-15.
- ↑ Al-Khalifah, Abdulrhman; Al-Kahtani, Hassan (1993-01-01). "Composition of ghee (Samn Barri's) from cow's and sheep's milk". Food Chemistry. 46 (4): 373–375. doi:10.1016/0308-8146(93)90007-3. ISSN 0308-8146.
- ↑ Landis, Denise (2003-12-17). "FOOD CHAIN (Published 2003)". The New York Times. ISSN 0362-4331. Retrieved 2020-10-15.