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ghee

American  
[gee] / gi /

noun

  1. a kind of liquid butter, used especially in the cooking of India, made from the milk of cows or buffaloes and clarified by boiling.


ghee British  
/ ɡiː /

noun

  1. butter, clarified by boiling, used in Indian cookery

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Etymology

Origin of ghee

First recorded in 1655–65, ghee is from the Hindi word ghī

Explanation

Ghee is butter that's been melted and allowed to separate, leaving just the clear butterfat. If you've ever dined on Indian food, you've probably eaten ghee. When butter is clarified, it's simmered until any water evaporates and all the extra solid particles of milk sink to the bottom or float on top. Once these are skimmed off, what's left behind is ghee. In South Asian cuisines, ghee is a common fat used in many dishes. It also holds an important place in some Hindu rituals, as cows, and products made from their milk, are considered sacred.

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Vocabulary lists containing ghee

Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

In her recipe for classic Gulab Jamun, Selvaraju starts with whole milk, ghee and milk powder, which are mixed and combined in a heated nonstick pan to create a thick paste.

From Salon • Oct. 21, 2025

A board spokesperson told reporters that they were sourcing ghee from five companies via tenders.

From BBC • Sep. 26, 2024

I love the sizzle of the hot, spiced ghee when it is poured into the lentils, the way that dal envelops a bowl of rice like a hug.

From Seattle Times • Apr. 8, 2024

A can of ghee now costs an extra $7.

From Los Angeles Times • Dec. 13, 2023

Salma aunty chatters happily as she rolls her dough out like pizza, but instead of tomato sauce, she tops it with special butter called ghee.

From "A Place at the Table" by Saadia Faruqi and Laura Shovan