Description
Ghee is a class of clarified butter that originated in ancient India. It is commonly used in cuisine of the Indian subcontinent, Middle Eastern cuisine, Southeast Asian cuisine, traditional medicine, and religious rituals. Ghee is typically prepared by simmering butter, which is churned from cream (traditionally made by churning the top most layer of traditional yogurt), skimming any impurities from the surface, then pouring and retaining the clear liquid fat while discarding the solid residue that has settled to the bottom. The texture, color and taste of ghee depend on the quality of the butter, the milk source used in the process and the duration of time spent boiling.
This variant of Amul Ghee is prepared from the milk of Cow and Water Buffalo and ranks as one of the best brand ghee available in the current Indian Grocery market.
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