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Butter ghee 500g KTC
Ghee is a class of clarified butter that originated from the Indian subcontinent. It is commonly used in South Asian and Middle Eastern cuisines.
Ghee is common in cuisines from the Indian subcontinent, including traditional rice preparations (such as biryani). In Rajasthan, ghee often accompanies baati. All over north India, ghee tops roti. In Tamil Nadu, ghee tops pongal, dosa, and kesari bhath. In Bengal (both West Bengal and Bangladesh) and Gujarat, khichdi is a traditional evening meal of rice with lentils, cooked in curry made from yogurt, cumin seeds, curry leaves, cornflour, turmeric, garlic, salt and ghee. It is also an ingredient in kadhi and Indian sweets, such as Mysore pak and varieties of halva and laddu. Pakistani and Punjabi restaurants typically incorporate large amounts of ghee, sometimes brushing naan and roti with it, either during preparation or just before serving. Ghee is widely used in South Indian cuisine for tempering curries, in preparation of rice dishes and sweets. South Indians have a habit of adding ghee to their rice before eating it with pickles and curries. South Indians are one of the biggest consumers of ghee.
Ghee is an 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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