Linked from

The 11 pages that link to Ghee, each with the reason it gives.

• ButterBroader topic: It is a cooked, shelf-stable form of butterfat used in South Asian cuisines.

• Milk fatBroader topic: Ghee is largely purified milk fat, with a long keeping quality when properly prepared.

• Cooking oilCompared with: Ghee offers butter’s flavor with fewer milk solids than ordinary butter.

• Cow's milkRelated: It is a shelf-stable cooking fat produced from cow's milk butter in many culinary traditions.

• Punjabi cuisineRelated: Ghee supplies cooking fat and a characteristic richness in breads and dishes.

• South Asian cuisineRelated: Ghee supplies cooking fat and aroma in dishes and religious food traditions across the region.

• TadkaRelated: Its high smoke point and rich flavor make ghee a common tadka fat.

• Clarified butterCompared with: Unlike ordinary clarified butter, ghee is usually cooked longer to develop browned-milk-solid flavors.

• Dairy productBroader topic: It is a shelf-stable cooking fat derived from butter.

• HalvaRelated: Many flour- and semolina-based halvas are cooked with this fat.

• ParathaRelated: Ghee can grease the dough’s layers and enrich the bread during cooking.