Simmer a block of unsalted butter; when its water content evaporates and the milk solids settle, the light golden liquid that’s left standing is ghee or clarified butter. Ghee’s etymology is traced to the Sanskrit ghrt (loosely meaning “sprinkling”). The ancients considered ghee a sacred food. Ghee is still used in all important Hindu rites such as marriage ceremonies and funerals and in the preparation of native herbal medicines.
There is a lot of controversy surrounding the use of ghee; modern medicine holds that ghee is an assured artery clogger. Be that as it may, ghee continues to be used in Indian cuisine, to add aroma, flavor and texture. Several Indian sweets require generous doses of ghee – crumbly mysore pak, laddoos and halwas are a few examples of these temptations!