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    Ghee is a class of clarified butter that originated in South Asia and is commonly used in South Asian (Indian, Bangladeshi, Nepali, Sri Lankan, and Pakistani) cuisine and ritual.

    The word ghee comes from Sanskrit: घृत (ghṛta, IPA: [gʱr̩t̪ə] 'sprinkled') and has several names around the world (Bengali: ঘি ghi, Punjabi: ਘਿਉ ghio, Hindi: घी ghī, Gujarati: ઘી ghi, Maithili/Nepali: घ्यू ghyū, Urdu: گھی ghī, Oriya: ଘିଅ ghiô, Marathi/Konkani: तूप tūp, Kannada: ತುಪ್ಪ tuppa, Malayalam: നെയ്യ് ney, Tamil: நெய் ney, Sinhalese language: Ela-ghitel or Ghitel, Telugu: నెయ్యి neyyi, Somali: subaag, Arabic: سمنة samna, Persian: روغن حیوانی roghan-e heivâni, Kurdish: ڕۊنِ دان řün-i Dan, Georgian: ერბო erbo, Indonesian: minyak samin, Malay: minyak sapi, Hausa: man shanu).


    Ghee is a type of clarified butter that is prepared by boiling butter and removing the residue. Spices can be added for flavor. Ghee has a long shelf-life and needs no refrigeration if kept in an airtight container to prevent oxidation. The texture, color and taste of ghee depends on the quality of the butter and the duration of the boiling.

    In Hinduism

    Traditionally ghee is always made from cow's (considered sacred) milk [Sanskrit: गोघृत go-ghṛta]) and is a sacred requirement in Vedic yajña and homa ( fire sacrifices), through the medium of Agni (fire) to offer oblations to various deities.

    Fire sacrifices have been performed dating back over 5000 years. Their purpose is for religious including marriage, funeral and other ceremonies. Ghee is also necessary in Vedic worship of mūrtis (divine deities), with aarti (offering of ghee lamp) called diyā or dīpa (deep) and for Pañcāmṛta (Panchamruta) where ghee along with Mishri (Mishri is different from Sugar), honey, milk, and dahī (curd) is utilised for bathing the deities on the appearance day of Lord Krishna on Janmashtami, Śiva (Shiva) on Mahā-śivarātrī (Maha Shivaratri). There is a hymn to ghee.

    Culinary uses

    Ghee is widely used in Indian cuisine. In many parts of the subcontinent, especially in Punjab, Haryana, Gujarat, Maharashtra, Uttar Pradesh, Bihar, Bengal, Orissa and many other states, rice is traditionally prepared or served with ghee (including biryani). In Rajasthan, ghee is eaten with baati. All over north India, people dab roti with ghee. In Bengal (both West Bengal and Bangladesh) and Gujarat, ghee is served with kichdi, which is an evening meal (or dinner) of rice with lentils cooked in curry made from yoghurt, cumin seeds, curry leaves, ghee, cornflour, turmeric, garlic and salt. Ghee is also used to prepare kadhi and used in Indian sweets such as Mysore pak, and different varieties of halva and laddu. Punjabi cuisine prepared in restaurants uses large amounts of ghee. Naan and roti are sometimes brushed with ghee, either during preparation or while serving. Ghee is an important part of Punjabi cuisine and traditionally, the parathas, daals and curries in Punjab often use ghee instead of oil, to make it rich in taste. Different types of ghees are used in different types of cooking recipes, as for example, ghee made from cow's milk (Bengali: গাওয়া ঘী gaoa ghi) is traditionally served with rice or roti or just a generous sprinkle over the top of a curry or daal(lentils) but for cooking purposes, ghee made from buffalo's milk is used generally. Ghee is ideal fat for deep frying because its smoke point (where its molecules begin to break down) is 250 °C (482 °F), which is well above typical cooking temperatures of around 200 °C (392 °F) and above that of most vegetable oils.

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