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Ghee, one of the most common cooking fats of India, is the nation's version of clarified butter-that is, butter from which the milk solids have been removed. Unlike clarified butter, which is made by melting the butter and separating the fat from the solids, ghee is slowly simmered to eliminate moisture, a process that lightly browns the fat, giving it a nutlike flavor. Ghee may be purchased ready-made in Asian markets.
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