Ghee is a form of clarified butter that is commonly used for cooking in South Asia and the Middle East. In India and Pakistan, ghee is commonly served alongside other foods, and is used in cooking much like butter is used in North America. To make ghee, butter is simmered until the foam on the top becomes settled sediment at the bottom and the liquid becomes clear and golden. The sediment is filtered out, leaving pure ghee behind. This ghee becomes solid at room temperature.

Visit -

comments (0)

181 more from nationalnutrition