ghee

[ gee ]

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

/ ɡiː /

noun

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

Word History and Origins

Origin of ghee¹

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

Word History and Origins

Origin of ghee¹

C17: from Hindi ghī, from Sanskrit ghri sprinkle

Example Sentences

They serve the ultimate comfort food — everything creamy, greasy, and covered in ghee.

From Eater

Each layer got 15 to 20 minutes to turn brown before being bathed in yet another ghee and butter mixture — “for better viscosity and taste” — and covered with more liquid.

From Eater

It was the ghee that gave each layer the lovely sheen and slight caramelization, or leopard spots.

From Eater

To this, we added ghee, then more batter for the second layer.

From Eater

Using clarified butter or ghee would erase this worry, but those are items that I don’t tend to keep on hand.

From Washington Post

You can also use sunflower oil or ghee, which is essentially clarified butter.

From The Daily Beast

A brief search brought to light a quantity of ghee, boiled rice and dried peas.

From Project Gutenberg

Forward goes your strength tending heavenward, rich in offerings, with the ladle full of ghee.

From Project Gutenberg

The less liquid residue, mixed with ground-nut oil, is sold as an inferior kind of ghee.

From Project Gutenberg

Of course a large quantity of ghee is added to it, and at the time of eating milk is taken.

From Project Gutenberg

They had a big meal, but perhaps grumbled a little at so much bread without any ghee.

From Project Gutenberg

Related Words

• margarine
• oil
• shortening