This is a clarified butter, favoured in Indian cooking, and made from the milk of cows and buffalos. Clarifying (a process that clears the butter by removing the milk solids) prolongs the life of the butter and also means that it will withstand high temperatures without burning, so is very good for frying.

Ghee has a unique nutty taste which is hard to replicate, however, as it is high in fat, a vegetable oil can be used instead as a lighter, healthier cooking alternative.


Ghee is available in Indian stores and some supermarkets, but you can make your own version by melting butter in a pan then letting it simmer (skimming off any froth that comes to the surface) until the milky white solids turn slightly brown and fall to the bottom of the pan. Strain off the clear golden yellow liquid (ghee), to leave the solids behind. Though commercially produced ghee does not need to be kept in the fridge, home-made is best refrigerated.