Ghee – Browned butter
Ghee is widely used in Indian cuisine. It is not quite the same as clarified butter, as it has a toasted nutty flavor that clarified butter doesn’t have.
Ghee contains fewer milk proteins than normal butter. You can therefore use it for frying at higher temperatures without it burning.
Normally it’s difficult to make ghee without it burning or splattering all over the cook top. That’s where the temperature control really comes in handy, as we can ensure that the temperature is kept at the right level, thus preventing this.
250 gram Butter