ghee

A highly clarified butter made from cow or water buffalo milk. Ghee can be heated to a high temperature without burning and has an aromatic flavour. Vegetable ghees are also available but don’t have the same aromatic qualities. You can substitute clarified butter, or make your own ghee by melting unsalted butter in a saucepan, bringing to a simmer and cooking for about 30 minutes to evaporate out any water. Skim any scum off the surface, then drain the ghee off, leaving the white sediment behind. Leave to cool.