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A dosa in South India served with ghee
It has been suggested that this article or section be merged with neyyi. (Discuss)
Ghee (Hindi ?? gh?, Urdu ??? gh?, Bengali ?? gh?, Tamil ????, Telugu neyyi) is a class of clarified butter that originated in the Indian subcontinent, and is important in South Asian (Indian and Pakistani) and Middle Eastern cuisine (Levantine and Egyptian).
Contents
1 Preparation
2 Religious uses
3 Ayurvedic medicine
4 Outside India
5 Nutrition and health concerns
6 References
7 External links
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Preparation
Ghee is made by simmering unsalted butter in a large pot until all water has boiled off and protein has settled to the bottom. The cooked and clarified butter is then spooned off to avoid disturbing the milk solids on the bottom of the pan. Unlike butter, ghee can be stored for extended periods without refrigeration, provided it is kept in an airtight container to prevent oxidation and remains moisture-free. Texture, colour, or taste of ghee depends on the source of the milk from which the butter was made. In India, ghee is usually made with water buffalo's milk as it tends to be whiter than cow's milk.[citation needed]
Religious uses
Ghee was frequently used for libations in Vedic rituals (see Yajurveda), and there is even a hymn to ghee. Ghee is also burnt in the Hindu religious ritual of Aarti and is the principal fuel used for the Hindu votive lamp known as the diya or deep. It is used in marriages and funerals, and for bathing murtis during worship. In other religious observances, such as the prayers to Shiva on Maha Shivaratri, ghee is sacrificed along with four other sacred substances: sugar, milk, Dahi or yogurt, and honey which is called the Panchamrut. According to the Mahabharata, ghee is the very root of sacrifice by Bhishma. Also, it is used generously in Homam/Yagnam as it is considered as food for Devas (God).
Ayurvedic medicine
Ayurvedic medicine attributes many physical and mental healing qualities to ghee, including the following:
Absorption: Ghee is an integral part of the practice of ayurvedic herbal formulation. Since ghee is an oil, it can bond with lipid-soluble nutrients and herbs to penetrate the lipid-based cell membranes of the body. It is stated to increase the potency of certain herbs by carrying the active components to the interior of the cells where they impart the most benefit.[citation needed]
Digestion: The ayurvedic texts say that ghee helps balance excess stomach acid, and helps maintain/repair the mucus lining of the stomach.[citation needed]
Mild Burns: Like aloe, ghee is said to prevent blisters and scarring if applied quickly to affected skin. Also, ghee stored over a longer time has more medicinal value.[citation needed]
Basically Hinduism is not a religion but a way of life. It is based on the Vedic traditions and beliefs. The word hindu is not for religion but is a derivative of word Sindhu. The civilisation on the other side of Sindhu (indus river )is called Hindu. Hinduism does not have a single book to follow as religion. It has many spiritual scriptures evolved from Ved, Upnishads, Bhagwat Gita and others.
Outside India
Several cultures make ghee outside of India. Egyptians make a product called ???? ???? (samna baladi, literally meaning "local ghee"; i.e. Egyptian ghee) virtually identical to ghee in terms of process and end result. In Ethiopia, niter kibbeh (Amharic: ??? ?? ni?er ?ib?) is made and used in much the same way as ghee, but with spices added during the process that result in a distinctive taste. Moroccans (especially Berbers) take this one step further, aging spiced ghee in the ground for months or even years, resulting in a product called smen. In Northeastern Brazil, a non-refrigerated butter very similar to ghee, called manteiga-de-garrafa (Butter-in-a-bottle) or manteiga-da-terra (Butter of the land), is extremely popular.
Nutrition and health concerns

Like any clarified butter, ghee is composed almost entirely of saturated fat. Ghee has been shown to reduce serum cholesterol in one rodent study. Studies in Wistar rats have revealed one mechanism by which ghee reduces plasma LDL cholesterol. This action is mediated by an increased secretion of biliary lipids. The nutrition facts label found on bottled cow's ghee produced in the USA indicates 8mg of cholesterol per teaspoon.
Indian restaurants and some households may use hydrogenated vegetable oil (also known as vanaspati, Dalda, or "vegetable ghee") in place of ghee for economic reasons. This "vegetable ghee" is actually polyunsaturated or monounsaturated partially hydrogenated vegetable oil, a trans fat. Trans fats are increasingly linked to serious chronic health conditions. Not only is "vegetable ghee" implicated in causing high LDL, it also lacks the health-promoting...(and so on)

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