Ghee is a type of clarified butter that dates back to thousands of years. Well known as a pure cooking fat with high smoke point, it is nothing but a clear golden liquid that is traditional in Indian cuisine & is associated to Vedic cooking and Ayurvedic practices
A North Indian winter special, Panjiri is made by slow roasting atta in ghee and then mixing it with loads of nuts. This is how my nani (grandma) made it for us when we were kids and I would eat it by spoonful.
Indian dessert made with semolina, ghee and sugar, sooji halwa is one of the most common Indian desserts made in every household.
This restaurant style Dal Tadka is flavored with fresh onions, tomatoes, and spices and finished with a final tadka of ghee. The dhungar technique infuses it with a smoky flavor, which takes it to the next level.