Ghee is clarified butter that originated from the Indian subcontinent; and is commonly used in South Asian and Middle Eastern cuisines, traditional medicine, and religious rituals.
Ghee is prepared by simmering butter, which is churned from cream (traditionally made by churning yogurt), skimming any impurities from the surface, and then pouring and retaining the clear, still liquid fat, while discarding the solid residue that settles on the bottom. Spices can be added for flavour. The texture, color, and taste of ghee depends on the quality of the butter, source of the milk used in the process and the duration of the boiling.
Traditionally, ghee (Sanskrit: गोघृत, go-ghṛta) is always made from the milk of cows, which are considered sacred, and it is a sacred requirement in Vedic yajña and homa (fire sacrifices), through the medium of Agni (fire) to offer oblations to various deities.
How is ghee used in different parts of India?