Very clarified butter that keeps at room temperature for several weeks
(in hot weather keep it refrigerated). It can be purchased at Indian markets
or you can easily make your own.
HOW TO MAKE GHEE:
Melt fresh unsalted butter in a heavy saucepan over medium heat. Cook for
30-45 minutes (time depends on how much butter you are using). The object is
to cook out all of the water and for all the solids to separate from the
oil. This is well past the “white slime” stage. You’ll know it is ready to
remove from the stove when all of the solids have settled to the bottom
(they will brown). Be careful that it does not cook too long nor on too high
a heat, as it can burn. Remove from heat and let it stand 15 minutes. Pour
it through a fine tea strainer (or cheese cloth) into a glass jar. It should
be a clear, golden oil. If it has white specks floating in it, it did not
cook long enough! Ghee is semi-solid when cooled and will harden with
refrigeration.