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It's clarified butter that is butter which has been heated gently until it melts then passed through a filter cloth to catch the dairy solids that are precipitated by the heating. This produces when cooled and set the product called ghee. Because the dairy solids have been removed it can be used to fry food at a higher temperature without the ghee burning. It can also be stored longer without going rancid. It can be found in many Indian dishes such as ghee masala dosa. You can also put it in rice to give flavor.
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